Malted Chocolate Chip Cookies

Courtesy Gale Gand, ?American Brasserie? by Gale Gand, Rick Tramonto, Julia Moskin, MacMillian, Publishers, 1997

Show: Sweet DreamsEpisode: Cookie Swap

Rated 4 stars out of 5
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  • Read 6 Reviews
Total Time:
20 min
Prep
10 min
Cook
10 min
Yield:
48
Level:
--
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Ingredients

Directions

Preheat oven to 350 degrees. Lightly grease 2 baking sheets.

Sift together the flour, baking soda and salt and set aside. In the bowl of a mixer, cream the butter until fluffy. Add the sugars and cream with the butter. The mixture will look a bit grainy. Add the vanilla and eggs and beat together until fluffy. Add the malt powder and mix at low speed just until combined. One-third at a time, add the flour mixture, beating after each addition just until combined. Gently mix in the chocolate chips. Drop by tablespoons onto the baking sheets. Bake 8 to 10 minutes, depending on how crispy you like your cookies. The cookies will be flat. Let cool on wire racks and store in an airtight container.

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Newest Ratings and Reviews

Read all 6 reviews

  • on October 04, 2011

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    I agree you can't taste the malt flavor in the cookie. The only change I made was substituting butter flavored crisco for the butter. I did notice my cookies didn't really spread out like she said they would, maybe because of the change I made. Overall a good cookie, nice and soft and good flavor but not a whole lot different tasting then my regular recipe for choc. chip cookies.

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  • on November 16, 2004

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    While these cookies tasted fine overall, they lacked sufficient malt flavor to list as an ingredient in the title. As a matter of fact, unless you tell someone there is malt in them, I bet they'd never know the difference. I increased the amount of malt required by another 1/4 cup and still not enough flavor was present = not what I expected...

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  • on October 24, 2004

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    My husband is a malt ball fanatic, so when i saw this recipe, i just had to make them. They came out delicious. I dont love malt usually, but they just come out so super, you really cant tell what the "secret" ingredient is.

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