Tuesday, November 12, 2013

Chewy Malted Chocolate Chip Cookies

So I've taken up knitting because it's obviously my goal to become as elderly as I can as quickly as possible.  I also enjoy tea and telling teenagers to turn down their rock'n'roll music.  I kid.  But I do like tea.  And I actually don't enjoy loud music.  Unless it's a showtune and I'm singin' along.  "Don't tell me not to live, just sit and putter.  Life's candy and the sun's a ball of butter!  Don't bring around a cloud to rain on my paraaaddeeee!"

So...... yes I'm elderly.  Or maybe I'm Barbara Streisand and you don't even know it.  (I'm not).   
Also, I already have terrible hearing.  Which I should probably be worried about?  

Anyway, my friend Maggie is teaching me how to knit because she's a bit of a whiz when it comes to knitting.  And she's also probably more old lady-ish than me!  The girl is obsessed with malt.  And Cream Soda.  I know, right?  Is it 1952?  Who even knows what malt really is.  Maggie, that's who.

So I feel somewhat of an obligation to seek out malt recipes every so often for Maggie.  The great thing about malt is that it's not so much of a flavor but more like an.... essence?  It's a depth and richness.  That's also how I happen to prefer myself to be described.  I'm an essence.  And I have depth and richness.  And a chewy interior with melty chocolate.
Sometimes I think I just keep typing sentences until they don't even make sense anymore.  Have you noticed that about me?  It's just Barbara Streisand's style, man.  (It's not).

Here's the recipe!

Chewy Malted Chocolate Chip Cookies  
Makes about 24 large cookies


  • 2 1/2 cups flour
  • 1/2 cup malted milk powder
  • 1 1/4 teaspoon kosher salt
  • 2 teaspoons cornstarch
  • 1 cup (2 sticks) butter, melted, cooled slightly 
  • 1 1/2 cups light brown sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 2 cups chocolate chips.  
1.  In a medium bowl, combine flour, malted milk, salt, and cornstarch.  Whisk to combine and set aside. 
2.  In a large bowl, sugar, eggs, butter.  Whisk until mixture is smooth, thick and glossy.  Add vanilla extract and stir to combine.  
3.  Add dry ingredients into wet mixture and fold together using a rubber spatula until fully combined and no flour pockets remain.  Add in chocolate chips and mix to evenly distribute.  Chill dough (in an airtight container) for at least 2 hours or even overnight.  
4.  Once dough is chilled, preheat oven to 350 degrees.  Line baking sheets with parchment paper or silicon mats.  Scoop dough about 2 tablespoons in size and roll into a ball.  Place approximately 2 inches apart on baking sheet and bake for 10-12 minutes, rotating pans half way through baking.  Cookies will be golden brown, set on the outsides and slightly soft in the middle.  Transfer to cooking rack and allow to cool completely before eating.  


Recipe from Cookies and Cups