Wednesday, October 1, 2014
Malted Chocolate Chip Cookies
I may or may not have made 3 batches of these cookies last month. For real these are good. I took a batch to my sister's surprise 40th birthday party and no one could get enough. One person even said they were the best chocolate chip cookies she's ever had. Sure, I'll take that compliment. These are soft chocolate chip cookies with just a bit of something extra thanks to the addition of malted milk powder. The flavor difference is subtle, but it's there and makes for a delicious treat. Plus, can we talk about the amount of chocolate chips in these cookies? It's a lot. Like several chips in every bite--yum! These cookies are going on the holiday list (keep an eye out people!)--sometimes it's good to have just a touch of an alternative to a chocolate chip cookie. And this is one that's a keeper.
Seeing this recipe from Shelly at Cookies and Cups made me immediately want to try them. I made one batch and then doubled it up the second time around (we really like these). Surprisingly, I did take the time to add more chocolate chips by pressing a few into the tops of each cookie--usually that's a step I skip. I was tempted to forgo it just because these cookies already had so many chocolate chips, but I'm glad I did. Just enough of an extra little bit of goodness. I didn't make any adjustments to these cookies, although I was surprised to see the recipe called for melted butter since it goes against most of my instincts when it comes to baking. The cornstarch helps to keep the cookies soft and lovely. And if you really want an intense flavor, swap in dark brown sugar instead of light brown--I did this on the first batch, purely because there was some open in the pantry at the time--and the flavor was really developed between the malt and the caramel tones from the sugar. Did I mention this recipe is a keeper?
Malted Chocolate Chip Cookies
2 1/2 cups flour
1/2 cups malted milk powder
2 teaspoons cornstarch
1 1/4 teaspoons salt
1 teaspoon baking powder
1 1/2 cups brown sugar
1 cup butter, melted
2 eggs, room temperature
1 Tablespoon vanilla extract
3 cups semi-sweet chocolate chips, divided
In medium bowl, whisk together flour, malted milk powder, cornstarch, salt and baking powder until combined.
Melt butter, either in a medium saucepan or in the microwave in a covered dish. Transfer melted butter to the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand held mixer) and add brown sugar. Beat on low to medium speed to combine. Add eggs, one at a time, then add vanilla, beating after each addition.
Gradually add flour mixture to butter mixture and stir until just combined.
Fold in 2 cups of chocolate chips until distributed throughout, then cover and refrigerate for at least 2 hours (although it can be chilled for up to 3 days).
Remove dough from fridge and using a medium cookie scoop, drop dough onto parchment or Silpat lined baking sheets. Press a few extra chocolate chips into the top of each cookie, slightly flattening it dough as you do so.
Bake at 350 degrees F for 11-12 minutes, until just set and edges are gently golden, taking care not to overbake. Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.
Remove from oven and cool on pan for 3-5 minutes before transferring to wire rack to cool completely.
Makes 3 dozen cookies.
The Cookie Princess
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