Dairy Milk Cookies
Dairy Milk Cookies
Butter and sugar are beaten together, then melted Dairy Milk chocolate is added and mixed in. Flour and a raising agent are folded in, and then the mixture is spooned onto a tray. Bake until the edges are golden brown but the centers are still soft.
Yes, a mashed banana or condensed milk is a great egg substitute here, keeping the dough soft and together as it bakes, and you end up with a chewy, chocolatey cookie that doesn't crack.
Roll the dough into small balls and shallow fry in a covered pan on low heat, turning once. That results in an oven-like chewiness, minus the oven.
Most recipes call for flour, butter, sugar, a leavening agent, and chopped or melted Cadbury Dairy Milk chocolate. The milk chocolate is sweetened naturally and with a hint of salt.
Stored in an airtight container at room temperature, cookies will stay crisp and fresh for about a week. Instead, raw dough balls can be frozen and fresh batches baked at any time.
Overbaking dries them out, and they end up crumbly rather than chewy. Adding the standard full amount of sugar to the chocolate, which already contains sugar, could make the cookie too sweet.
Store-bought are firmer and chewier, with more real chocolate flavor, and have no preservatives. When you buy cookies from the store, they usually have some stabilizers in them. This gives them a longer shelf life and also makes them crunchier and sweeter.
Try putting a whole square of chocolate in the center of each ball of dough, or dip the edges in sprinkles before baking. You can also make a yummy treat by sandwiching two cookies with cream.
The best way is to break a plain original bar up into chunks so that each cookie has pockets of melted chocolate. The ones with nuts or fruit give a slightly coarser texture, but don't melt quite as evenly.
Yes, the melted/chopped chocolate called for in this recipe works just as well in brownies and cakes. The only thing I would do is cut back a little on the amount of sugar added since the chocolate is so sweet.