These chocolate cookies are packed 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. Just throw in all the partially used bags of nuts, fruit and chocolate.
2 1/2 cups (325 grams) all-purpose flour, we use Gold Medal
3/4 cup (60 grams) unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon sea salt
18 tablespoons (255 grams or 2 1/4 sticks) unsalted butter, at room temperature
1 cup (200 grams) granulated sugar
1 cup (200 grams) lightly packed brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups (350 grams) chocolate chips
3/4 cup (115 grams) dried fruit
3/4 cup (75 grams) nuts, toasted and chopped
Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper or use silicon baking mats.
In a medium bowl, whisk the flour, cocoa powder, baking soda and salt together. 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.
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.
Drop heaping-tablespoon-sized mounds of cookie dough 2 inches apart onto baking sheets. (Or use a medium cookie scoop). Bake the cookies until the cookies have puffed a little and the tops look dry, 9 to 12 minutes. Cool on baking sheets for 5 minutes then transfer to a cooling rack to cool completely.