Light double chocolate cookies with a hint of malt flavor.
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 13 minutesminutes
Total Time 23 minutesminutes
Servings 30
Author Cookie Madness
Ingredients
1 ¼cupplus 2 tablespoons unbleached all purpose flour190 grams
¼cupmalted milk powder30 grams
½teaspoonbaking soda
½teaspoonsalt
1stick114 grams unsalted butter, room temperature
¼cupgranulated sugar50 grams
¾cupplus 2 tablespoons packed dark brown sugar175 grams
⅔cupNutella or any other chocolate hazelnut spread195 grams
1large egg
1teaspoonvanilla extract
⅔cupsemisweet chocolate chips
⅔cuptoasted and chopped hazelnutsskins removed
Instructions
Preheat the oven to 350 degrees F. Have ready two rimmed baking sheets lined with parchment or if you prefer, just leave the sheets ungreased.
Whisk together the flour, malted milk powder, baking soda, and salt; set aside.
Using an electric mixer, beat the butter and both sugars until creamy. Add the hazelnut chocolate spread and mix until combined. Add the egg and the vanilla and mix until blended. Scrape down the sides of the bowl with a spatula, then add the flour mixture. Stir by hand or if using a mixer with with a good low power setting, do it with a mixer.
Stir in the chocolate chips and hazelnuts .
Using a rounded tablespoon or a medium size cookie scoop, scoop up balls of dough and arrange about 2 minutes apart on baking sheets.
Bake in the oven for 13 minutes for a softer cookie, and 15 minutes for a crisper cookie. Remove from oven and let cool for about 3 minutes on the baking sheet. Transfer to a wire rack to finish cooling completely.