Malted Milk Chocolate Chip Cookies
Sweet, chewy cookies with pale centers and light brown edges. For best results, chill the dough briefly and use a strong flour such as King Arthur all-purpose. If using another brand such as Gold Medal or Pillsbury, you may want to use their bread flour.
Servings 32 cookies
Cost 5
Ingredients
- 2 sticks unsalted butter, Plugra (230 grams)
- 1 cup plus 2 tablespoons granulated sugar (225 grams)
- ⅓ cup dark brown sugar, firmly packed (70 grams)
- 2 tablespoons malted milk powder (20 grams)
- 1 large egg (48 grams)
- 2 large egg yolks (32-35 grams)
- 1 teaspoon vanilla
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 2 ⅓ cups King Arthur all-purpose or bread flour (go by weight) (300 grams)
- 2 cups jumbo milk chocolate chips (12 oz)
- ½ cup white chips (3 oz)
- ½ cup milk and or dark chocolate chunks (2-4 oz)
Instructions
- Melt the butter in the microwave or in a saucepan over low heat.
- In a mixing bowl, combine the melted butter with both sugars and malted milk powder, then stir to blend. Let cool for 5 minutes. Stir again then stir in egg, egg yolks and vanilla.
- Add the baking soda and salt and stir until blended, then add the flour and stir to make a soft dough. Let it stand for 10 minutes to cool (if it's still warm), then stir in the chocolate chips. The dough will be soft, but it should be scoopable at this point.
- Use a medium size (1 ½ T.) or large size cookie scoop (about ¼ cup) to scoop out balls of dough. Arrange the scooped dough balls on a plate or tray lined with plastic wrap, then cover and chill overnight or until very firm.
- Note: If for any reason the dough is too soft to scoop, chill it for only 30 minutes, then scoop. If you chill it too long before scooping, it get too stiff to scoop.
- Arrange scooped chilled dough balls on parchment lined baking sheets and bake the cookies one sheet at a time at 350 degrees F. for about 12 to 15 minutes or until golden brown around the edges and slightly pale in the centers. The baking time may vary depending on how big you actually scooped the dough balls and how cold they are.
- As soon as you pull the cookies from the oven, stick another couple of chunks or chocolate pieces into the hot cookies. Slice the parchment onto the counter and let cool completely.