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