Cooking Light’s Chocolate Malted Cookies

These are good if you don’t mind the texture of reduced fat cookies. The malt flavor is pretty strong, which is a good thing in my opinion.

Chocolate Malted Cookies from Cooking Light

1 cup packed brown sugar
6 tablespoons malted milk powder (such as Carnation)
5 tablespoons butter — softened
3 tablespoons chocolate syrup
1 tablespoon vanilla extract
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk chocolate chips
1/3 cup semisweet chocolate mini chips

Preheat oven to 350°.

Combine first 6 ingredients in a large bowl; beat with a mixer at medium
speed for 2 minutes or until light and fluffy. Lightly spoon flour into
dry measuring cups; level with a knife. Combine flour, baking soda, and
salt in a medium bowl; stir with a whisk. Gradually add flour mixture to
sugar mixture, beating at low speed until well blended. Stir in the milk
chocolate chips and semisweet chocolate minichips.

Drop dough by heaping teaspoonfuls 2 inches apart onto baking sheets. Bake
at 350° for 10 minutes. Cool on pans 2 minutes or until firm. Remove
cookies from pans; cool on wire racks.

Yield: 2 1/2 dozen cookies

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  1. says

    Nothing real super exciting – some Rancho Zabaco Zin which is a decent drinkable wine, but holds little mystery for me as I’ve proably drank at least a case of it myself (used to work for that winery!) The cookies were good, the big hit were the definitely non-CL chocolate drama-mama cookies. The fig bars were ok – nice crumbly texture, my peach thing was a loser, and the peanut butter cookies are very pb-y.

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