This recipe for Malt Chocolate Chip Cookies is a little different from my usual one. My usual recipe (Malted Chocolate Chip Cookies) calls for butter flavored shortening and chocolate syrup. Malt Chocolate Chip Cookies call for 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 malted milk powder, you’d think there would be more malt flavor, but there is just enough to let you know it’s there. And speaking of malt, the malt I am referring to is malted milk powder (like in the link above). There’s such thing as diastatic malt powder and non-diastatic malt used in bread making, but these cookies are made with the Carnation, which as milk in it.
I’ll have to make these again soon. They’re definitely good, but I think my favorite ones right now are actually the malt cookies with chunks of Nestle Crunch. Next time I make these, I’ll add some Nestle Crunch.
Malt Chocolate Chip Cookies
- 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.