How To Make Browned Butter Cookies With Cadbury Dairy Milk And Cashews

Cookies are the ultimate comfort food, and one that is super easy to make. This recipe for Browned Butter Cadbury Dairy Milk Cookies is simple yet satisfying. With just a few tweaks to a simple cookie recipe, this recipe brings out more flavor and layers of texture. So, try this Browned Butter Cadbury Dairy Milk Cookies recipe for yourself and have fun with it.

Ingredients

For the Cookies:

• 1 cup (226g) unsalted butter
• 1 cup brown sugar (packed)
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon powder (optional, but enhances warmth)
• 1 cup Cadbury Dairy Milk chocolate (chopped into chunks)
• ½ cup cashews (toasted and roughly chopped)

For Garnishing:

• Extra chocolate chunks for topping
• A sprinkle of sea salt (optional, but enhances flavor)

Method:

1. In a pan, add the butter on medium heat and let it melt. Keep stirring so that it doesn’t stick to the base and burn. The butter will turn brown and start to foam. Once browned, remove from the heat and immediately pour into a mixing bowl, or it will continue cooking in the hot pan. Let cool for 15 minutes before using.
2. Add brown sugar and granulated sugar to the butter bowl. Whisk well until well combined.
3. Then add the eggs, one at a time, to the bowl, whisking well after each addition.
4. Then stir in the vanilla extract. Set aside.
5. In another bowl, add the flour, baking soda, salt and cinnamon powder. Sieve in the flour for a smoother batter. Whisk it all together until fully incorporated.
6. Now add the dry ingredients to the wet ingredients, stirring continuously as you do. Keep mixing till its all well combined.
7. Now add in the chopped Cadbury dairy milk chocolate and the toasted cashews. Fold them in.
8. Cover the dough with plastic wrap and chill for about 30 minutes, or overnight for a deeper flavor if you have the time.
9. Preheat the oven to 350F or 175C.
10. Line a baking sheet with parchment paper and scoop the dough onto it, placing them 2 inches apart. Press cookie chunks on top for a gooey texture.
11. Bake for about 12 minutes or until the edges are golden brown. The center will look slightly underbaked. This is normal. It will continue to cook once out of the oven.
12. Remove the Cookes from the oven and let them cool.
13. Optionally, you can sprinkle a bit of sea salt on top of the cookies while they are still warm.
14. Serve while still warm, with a glass of milk, hot coffee or a hot chocolate.
15. You can also use these cookies as the base of ice cream sandwiches. Just add vanilla ice cream to one cookie and top with another.
16. The cookies can be stored in an airtight container for up to 5 days. If you dont want to bake all of the cookies in one go, you can also freeze the dough. To bake, scoop out of the freezer and place straight in the oven, increasing the baking time by 3 minutes

Tips and tricks:

• Make sure you’re using good quality butter, since the browned butter is an important part of the recipe. The browning adds a deeper taste to the cookies, giving them a nutty aroma and caramelized flavor. The butter is heated until the milk solids break apart, turning brown, and releasing a toasty aroma that comes through with each bite.
• Don’t skip the step where you have to let the dough chill for a while. It depends on the flavor and prevents the cookies from spreading too much.
• Toasting the cashews gives them a better crunch and enhances the nutty flavor of the cookies.
• Make sure you’re using chopped chocolate instead of chocolate chips. The chunks melt better than the chips and give a gooier texture to the cookies.
  

So, make sure you try this Browned Butter Cadbury Dairy Milk Cookies recipe. The browning of the butter gives them a deep, caramel-like flavor that makes the cookies taste more nuanced and layered. The edges are crispy, the center is chewy, and the cashews add a crunch — together, it's a textured and delicious cookie to have. You can also swap out the cashews for almonds, pecans or hazelnuts. The idea is to experiment and have fun with it.