Photo: Malted Milk Chocolate Chip Cookies Recipe
Ingredients
- 2 sticks unsalted butter, softened
- 3/4 cup golden brown sugar
- 3/4 cup granulated sugar
- 2 whole eggs
- 2 teaspoons vanilla extract
- 1/2 cup (rounded) malted milk powder
- 2 cups all-purpose flour
- 1 1/4 teaspoon baking soda
- 1 1/4 teaspoon salt
- One 12-ounce bag milk chocolate chips
Directions
Preheat the oven to 375 degrees F.
Cream the butter, then add both sugars and cream until fluffy. Add the eggs and beat slightly, then add the vanilla and beat until combined. Add the malted milk powder and beat until combined.
In a separate bowl, sift together the flour, baking soda and salt. Add to the butter mixture, beating gently until just combined. Add the chocolate chips and stir in gently.
Drop by teaspoonfuls (or use a cookie scoop) on an ungreased baking sheet, leaving plenty of space between the cookies (they spread out quite a bit). Bake for 9 to 11 minutes. The cookies will be very flat and very chewy. Allow to cool slightly before removing from pan with a spatula.
Optional: Allow to cool completely, then use 2 cookies to make an ice cream sandwich. Add sprinkles to the sides of the ice cream, then wrap individually in plastic wrap.
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By nethingflyers
on May 16, 2013
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Chewy and crisp, great combination. But I had to take away a star for how buttery they are, a stick and a half would probably have been better. Oh, and teaspoonful drops will yield more than 36 cookies - I got 48 out of my batch.
By barbr1_736098
wantagh, NY
on April 30, 2013
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These cookies are amazing. I took advice on a previous post and added more malted milk powder and did cut the butter as well, I knew 2sticks is to much. Awesome, making them as I post this so my son will have them after school! Yum
By akacok_10611863
Greensboro, NC
on April 20, 2013
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A chocolate chip-potato chip concept with that irresistible desire for more. YUM. I cut the butter down to 1 1/2 sticks, salt down to a rounded 3/4 teaspoon, halved the amount of choco-chip morsels, increased malt to 1 cup, and used 1 cup of bread flour as a substitute for 1 cup of all-purpose. Couldn't get enough of the batter. So addictive with all that malt! I was getting far more than 3 dozen cookies with a rounded teaspoon, so I started increasing the size of the cookies. Larger sized cookies provide more surface area for the crispy/chewy texture to truly shine, so next time I will up the size for the whole batch.
Read all 109 reviews