Fruit and Nut Chocolate Cookies Recipe

Fruit and Nut Chocolate Cookies Recipe

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These chocolate cookies are liberally speckled with chopped nuts, dried fruit and chocolate. They were originally inspired by Joanne’s favorite chocolate bar: Cadbury’s Fruit and Nut Chocolate Bar. Each bite is a little different. Chewy tartness from dried fruit, buttery crunch from nuts and, of course lots of chocolate.

The base of our fruit and nut cookies has been borrowed from our popular Chewy Double Chocolate Cookies. It’s one of our favorite cookies to date — the dough itself is addictive.

Take a look at Our Chewy Double Chocolate Cookies now! There’s even a video included.

Chocolate Cookies Recipe with Lots of Wiggle Room

There is lots of wiggle room with these. You can add whatever you like. In fact, we’ve never really ever made the same cookie twice. This time we threw a bunch of things in: raisins, dried cranberries, walnuts, almonds, white chocolate and semi-sweet chocolate chips.

These are perfect for clearing out your pantry, too. Just throw in all the partially used bags of nuts, fruit and chocolate!

Fruit and Nut Chocolate Cookies

The cookie dough comes together very quickly. Butter and sugars are creamed together then a combination of all-purpose flour, cocoa powder and baking soda is added.

After that, we throw in handfuls of dried fruit, nuts and chocolate. Easy!

Fruit and Nut Chocolate CookiesGold Medal FlourDisclosure: We’re sharing this in partnership with Gold Medal Flour. This recipe is part of an ongoing relationship with Gold Medal. Last month, we shared our Cranberry Scones Recipe.

For these cookies (and most things we bake in our kitchen), we used Gold Medal’s unbleached all-purpose flour. It’s a true work horse in our kitchen. If you’re in the market for a new bag of flour, give Gold Medal a whirl. We’ve never been disappointed.

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Fruit and Nut Chocolate Cookies Recipe
 
Prep time
Cook time
Total time
 
These chocolate cookies are liberally speckled with chopped nuts, dried fruit and chocolate. They were originally inspired by Joanne’s favorite chocolate bar: Cadbury’s Fruit and Nut Milk Chocolate Bar. There is lots of wiggle room with these – love dried cranberries and white chocolate? Add them. Prefer things to be simple with walnuts and chocolate chips? Great. These are perfect for clearing out your pantry, too. Just throw in all the partially used bags of nuts, fruit and chocolate.
Yield: 32 to 34 cookies
You Will Need
  • 2 1/2 cups (350 grams) all-purpose flour (we use Gold Medal unbleached all-purpose flour)
  • 3/4 cup (60 grams) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 18 tablespoons (255 grams or 2 1/4 sticks) unsalted butter, at room temperature
  • 1 cup (200 grams) granulated sugar
  • 1 cup (215 grams) light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (350 grams) chocolate chips (semi-sweet, dark, milk, white or an assortment)
  • 3/4 cup (115 grams) dried cranberries, cherries or raisins
  • 3/4 cup (75 grams) walnuts, almonds or pecans, toasted and chopped
Directions
  1. Preheat your oven to 350º F. Line two baking sheets with parchment paper or use silicon baking mats.
  2. Mix Dough: Sift or whisk flour, cocoa powder, baking soda and the salt together then set aside.
  3. In a large bowl, using a handheld mixer on medium speed beat the butter, sugars and vanilla together until light and fluffy, 3 to 4 minutes. (Or, use a stand mixer fitted with the paddle attachment). Reduce speed to low. Add the eggs one at a time, beating well after each addition.
  4. Scrape the sides and bottom of the bowl then add the flour mixture in three parts, just mixing until it disappears. The batter will become very thick. You may need to switch from the handheld mixer to a spatula. Stir in the chocolate, fruit and nuts.
  5. Bake Cookies: Drop heaping-tablespoon-sized mounds of cookie dough 2 inches apart onto baking sheets. (Or use a medium cookie scoop). Bake the cookies for 9 to 12 minutes, until the cookies have puffed a little and the tops look dry. Cool on baking sheets for 5 minutes then transfer to a cooling rack to cool completely.
  6. Storing the Cookies: Baked and cooled cookies will keep, stored in an airtight container at room temperature for 2 to 3 days. Also, keep in mind that you can freeze this cookie dough. Line a baking sheet with parchment paper, scoop individual dough balls onto the baking sheet (they can be close together), and then place in the freezer until hard, about 30 minutes. Transfer frozen dough balls to an airtight container or plastic bag.
Notes and Tips
We use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.

Recipe tweaked from our Double Chocolate Cookies Recipe, which was originally inspired by Food 52's Double Chocolate Espresso Cookies.

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3 comments… Leave a Comment
  • Sommer@ASpicyPerspective December 12, 2013, 8:47 pm

    Oh my word! I can just imagine how soft and flavorful these are!

    Reply
    • Joanne December 13, 2013, 10:06 am

      Thanks! They are pretty tasty 🙂

      Reply

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