This recipe for Malt Chocolate Chip Cookies is a little different than my usual one. My usual recipe (Malted Chocolate Chip Cookies) calls for butter flavored shortening and chocolate syrup. Malt Chocolate Chip Cookies use only butter.
This recipe is based on one from Gale Gand. The cookies are thin, chewy, lumpy, bumpy and have a hint of malt. With a half cup of malt, you’d think there would be more malt flavor, but there is just enough to let you know it’s there.
- 2 cups all-purpose flour (280 grams)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks (230 grams) unsalted butter, room temperature
- 3/4 cup light brown sugar (150 grams)
- 3/4 cup granulated sugar (150 grams)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup (70 grams) malted milk powder (such as Carnation or Horlick's)
- 2 cups semisweet chocolate chips
- Preheat oven to 350 degrees.
- Sift together the flour, baking soda and salt; set aside
- With an electric mixer, beat the butter and both sugars for about 3-5 minutes or until very light. Reduce mixer speed to low and add the vanilla and eggs, beating just until mixed.
- Add the malt powder and mix at low speed just until combined.
- Gradually add the flour mixture, beating on low with the mixer (or stirring by hand) until blended.
- Stir in the chocolate chips.
- Drop by rounded teaspoons or level tablespoons onto the baking sheet and bake for 10 to 12 minutes (possibly longer) or until edges are golden brown. The cookies will be flat.
- Let cool on the cookie sheets for about 5 minutes or until sturdy enough to remove, then transfer to a wire rack to finish cooling.