Malted Milk Cookies
For a decidedly different chocolate cookie, grab your chocolate malted milk powder and chocolate chips. You'll find this delightful recipe in Holiday Cookies: Showstopping Recipes to Sweeten the Season (2017) by Elisabet der Nederlanden.This is the kind of cookbook you will use all year long. At least, you will if you make cookies constantly as I do. Yes, I made a couple of minor changes to this recipe. Trust me on this. I used chocolate malted milk powder, instead of the original (vanilla). It was an accident and yet 154% better than the original recipe (which I did make at a later date and did not nearly enjoy so well). I upped the salt a smidgen and doubled the number of chocolate chips. My changes are reflected below. The original recipe uses a 1 Tablespoon cookie dough scoop and makes 60 cookies. I use a 1 1/2 Tablespoon scoop and made not nearly so many. I want to say I made 36 cookies? I'm not sure. Either way, it was significantly fewer cookies than stated given my scoop changes. I like a bigger cookie.
Equipment
- 1 Whisk A whisk is useful in this recipe for breaking up lumps and clumps and combining the eggs and butter. You can use your whisk attachment on your stand mixer.
Ingredients
Malted Milk Chocolate Cookies
- 3 Cups Flour
- 1/2 Cup Chocolate Malted Milk Powder
- 3/4 Cup Brown Sugar Packed
- 1/4 Cup Sugar
- 1 teaspoon Baking Soda
- 1 teaspoon Kosher Salt I use fine salt
- 1 Cup Unsalted Butter Melted
- 2 Large Eggs
- 1 Cup Milk Chocolate Chips
To Roll the Dough Into Before Baking
- 1/3 Cup Sugar
Instructions
- 350* oven.
- Line a cookie sheet with parchment paper and set it aside.
- In the base of a stand mixer, whisk together the flour and the malted milk powder to remove any lumps.
- Whisk in the brown sugar, 1/4 cup granulated sugar, baking soda, and salt.
- If you haven't, melt the butter, and set aside to cool (hot butter will cook the egg white and leave white streaks).
- Combine the eggs and melted butter and whisk.
- Add the butter mixture to the flour mixture and mix well. Stir until you see a few streaks of flour left in the bowl and THEN fold in the chocolate chips (or chunks). DO NOT overmix. Please give it a few whirrs of your mixer or fold it in by hand.
- Put the 1/3 cup of sugar into a small shallow bowl.
- If you use a cookie dough scoop (I use my 1 1/2 Tablespoon scoop or her 1 Tablespoon recommendation), you can plop the scooped dough into the shallow bowl, give it a little wiggle around, and then set it on the prepped baking sheet.
- Gently press down on each cookie with your hand to lightly flatten OR do like I did and ignore that step altogether. Oops. I know I used a fork before.
- Bake 10-14 minutes if you made 1 1/2 Tablespoon balls (mine took 11 minutes) or 12-16 minutes if you made 1 Tablespoon balls. The cookies will look done (light golden brown). Cool on pan for 5 minutes and then switch out to a wire rack.
- Store in a covered reusable plastic container to maintain softness.