Malted Chocolate Chip Cookies! My husband’s new favourite cookie, though he had a hard time choosing between these and the Cornmeal Shortbread Cookies I made a few weeks ago. And my husband isn’t really a cookie person. Or a big chocolate fan (go figure…). He is all about the fruit desserts. You know, cobblers, crisps, crumbles and pies. But when I made a batch of these cookies, he didn’t just eat the one to be polite. Well…maybe it started that way. But then I saw him reach for a second! Believe me, that doesn’t happen too often with him and cookies. So you know these cookies are particularly irresistible!
I had been looking forward to making these ever since I saw them on one of my favourite blogs, Buns in My Oven. They are right up my alley, two kinds of chocolate chips, chocolate syrup and malted milk powder! They simply have it all! Karly had baked these as a bar dessert, rather than cookies. It seems she tried to do them as cookies but was having trouble with them spreading too thin and burning on the outside before the inside was done. So she baked them in a pan and they came out wonderfully. I was all ready to try to make them as a bar dessert as well, but noticed that the recipe called for a 7 x 11 inch pan, which I didn’t have. I had my 9 x9 inch pan ready to sub in, when some wild hair took over and I reached for a baking sheet instead and decided I’d try the cookie version. Since it looked like these cookies had a tendency to spread too thin, once I had the dough all mixed up, I popped it into the fridge for about 30 minutes. Then I scooped out the chilled cookie dough and baked it for 12 -14 minutes. The cookies came out great! Mind you, these cookies are a bit thin, but not too thin. And they have a wonderfully chewy texture. Not to mention they are really delicious! And currently my husband’s reigning favourite cookie. Something tells me I’ll be baking many more batches. In fact, my husband has already asked for more. Amazing! Bake some for yourself today.
Malted Chocolate Chip Cookies
recipe slightly adapted from: Buns in My Oven
yield: 34 cookies
- 1 cup butter
- 1 1/4 cups packed brown sugar
- 1/2 cup malted milk powder
- 2 tablespoons chocolate syrup
- 1 tablespoon vanilla extract
- 1 egg
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 cups semisweet chocolate chunks
- 1 cup milk chocolate chips
In the bowl of a stand mixer, beat together the butter, brown sugar, malted milk powder, chocolate syrup, and vanilla for 2 minutes. Beat in the egg until well combined.
In a small bowl, combine the flour, baking soda, and salt and stir to combine.
Gradually add the flour mixture to the wet mixture and mix well.
Stir in the chocolate chunks and chips.
Refrigerate cookie dough for at least 30 minutes. Don’t skip this step, otherwise you will find that the cookie dough will spread too quickly.
Line a cookie sheet with parchment paper. Using a cookie scoop, scoop out dough and place about 1″ apart on prepared baking sheet.
Bake at 375 degrees for 12 -14 minutes.
Cool on the pan for a few minutes then place them on a cooling rack to cool completely.