Even though I prefer to cook than bake, I am constantly baking because I love to have something to bring to friends, neighbors, my doctor’s office, the pharmacy, the post office… Well, you get my drift. I am constantly giving away baked goods.
Soon after I married I came across a recipe for a cookie similar to what I’ve posted, however, it was made with (I shudder at the thought) ‘butter flavored shortening’ and it didn’t have enough, in my humble opinion, chocolate chunks.
Anyway, I immediately improvised as written below and it was a huge hit with my husband. And family. Friends. Doctors, pharmacists, postal workers……
Chocolate Chip Malted Cookies
- 1 cup unsalted butter, softened
- 1 ¼ cups brown sugar
- 1/2 cup malted milk powder
- 2 T. chocolate syrup
- 1 T. vanilla extract
- 1 egg
- 2 cups flour
- 1/2 tsp. baking powder
- ½ tsp. salt
- 2 cups semi sweet or dark chocolate chunks
- 1 cup milk chocolate chips
Preheat oven to 350F.
In a mixing bowl, combine the butter, brown sugar, malted milk powder and chocolate syrup and mix until well combined and fluffy, about 2 minutes. Add the egg and mix until incorporated.
Add the first cup of flour and mix until incorporated. Then add the remaining cup of flour, baking soda and salt and mix until fully incorporated. Finally, add the chocolate chunks and chips and mix until incorporated. *
Shape into 1 ½ inch balls; place 12 on a baking sheet that is either sprayed with non-stick spray or has a sheet of parchment on it. If you like your cookies more on the soft and chewy side** start checking after 9 minutes. For crisper cookies** – cook until golden brown, about 9-13 minutes. Cool for 3 minutes before removing to wire rack. Makes about 3 dozen scrumptious cookies.
*I always refrigerate my cookie dough overnight, otherwise I find that they spread too much for my liking if baked immediately after the dough is made. I simply divide the batter into thirds, tear out 3 sheet of plastic wrap and with one dough portion make a 1 ½ inch thick log of the cookie dough on one of the sheets. Then I wrap it and repeat with the remaining two portions. The dough is easy to cut into 12 pieces the next day. Place the cut pieces on the cookie sheet and you are good to go. Cooking time for these cookies will be a few minutes longer since the dough is chilled.
** Most ovens are not perfectly calibrated (including mine) and may cook something a bit faster or slower than listed times. For the first time making these, no matter how you like them done, I recommend to start checking them after 9 minutes.
BTW – I found the cute little mailbox (in red or light purple) at Michaels (the craft store). I’m going to fill them with goodies and give them to my neighbors’ children for Valentines Day.
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