Malty Chocolate Chip Cookies
Confession: this is my second time attempting to make malted chocolate chip cookies, and thank goodness this time worked out. I’m ashamed of my first attempt. Very ashamed. I haven’t made something so bad in years. I somehow made cookies that spread like crazy, burned around the edges, and refused to cook in the center. It was like burnt, crispy cookie with a pile of melty cookie dough in the middle. It was horrendous. On top of that, I insisted on baking all of the dough, at different temperatures (just to make sure!), and watching them all bake in the oven with the light on. It was like a slow-motion cookie-tastrophe.
The good news is, these cookies are delicious! I’m so glad I tried again because I knew malted cookies would be great. This time, I upped the flour, cut back on the butter, and added corn starch. I think you’ll like the results!
Malty Chocolate Chip Cookies
Ingredients:
3/4 cup dark brown sugar
1/4 cup granulated sugar
1/2 cup butter, slightly colder than room temperature
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon almond extract
2 teaspoons vanilla
2 eggs
2 1/2 cups flour
1/2 cup malted milk powder
1 teaspoon baking powder
1 tablespoon corn starch
2 cups chocolate chips
Instructions:
Combine butter, sugars (granulated and dark brown sugar), vanilla, cinnamon, salt, and almond extract in mixer and mix on medium until well combined and fluffy.
Add eggs, one at a time, and beat well after each egg.
Add all other ingredients, except for chocolate chips, and mix on medium until well combined.
Mix in chocolate chips by hand. Note: this dough is going to be really thick – that’s good! It makes stirring the chocolate chips in a bit difficult, but that’s the way the dough should be.
Before baking, preheat oven to 375 degrees.
Place rounded tablespoons of cookie dough on baking sheet, leaving some space in between. These don’t spread too much, so they can be relatively close together.
Bake at 375 degrees for 10-12 minutes, until light brown on top.
Remove from oven and let rest on baking sheet for 5 minutes before removing to cookie rack.
