Malted Chocolate Chip Cookies {Powernap}
This is the latest installment of my Powernap column. The series where I share quick, easy food that can be made for all kinds of situations. Powernaps are short and sweet, and so are these recipes. These are the things I make in a jiffy when I need a quick snack, am in the mood for a recipe experiment, or simply need to clean out the pantry.
Today’s Powernap: In baking cookies for a friend I am looking for new ways to add flavor to my favorite cookie recipe. There are never enough ways to make a chocolate chip cookie!
It was well known that I am a chocolate chip cookie fanatic. Remember my Top 10 Chocolate Chip Cookies recipes? As evidenced by that list, I like them just about any way I can find them and am always looking for new ways to doctor them up. Since I came back from our recent trip to Florida with a fresh jar of malted milk powder I decided add some to a favorite chocolate chip cookie recipe. My goal was to achieve the classic soda ship flavor of a malted chocolate milkshake.
Per my common cookie baking practice, I whipped up the dough while my daughter was at school and baked them after she went to bed. As I’d hoped, after they’d baked the companies had a distinct malted flavor from the addition of the powder. They produced a slightly flatter cookie than normal, but had a nice buttery flavor and chewy texture. I even bagged up a bunch to thank for a friend for a a recent favor. These just may be my newest favorite chocolate chip cookies recipe.
Recipe
Malted Chocolate Chip Cookies
Ingredients
| 2 | cups all-purpose flour |
| ½ | cup malted milk powder |
| 1 | teaspoon kosher salt |
| ¾ | teaspoon baking soda |
| 2 | sticks (1 cup) unsalted butter, room temperature |
| 1 | cup granulated sugar |
| 2/3 | cup light brown sugar |
| 2 | eggs |
| 1 | tablespoon vanilla extract |
| 1 | 12-ounce bag chocolate chips or chunks |
Instructions
1. Preheat the oven to 375F. Line two cookie sheets with parchment paper or a silicone liner.
2. In a small bowl whisk together the flour, malted milk powder, salt and baking soda and set aside.
3. Cream the butter and sugars in an electric mixer until light and fluffy. About 3 minutes. Add in the eggs and beat for one minute after each addition. Add in the vanilla extract and beat again.
4. Reduce the mixer speed to low and add in the flour a little bit at a time, mixing until everything is just incorporated. Stir in the chocolate chips with a wooden spoon.
*At this point the dough can be wrapped in plastic wrap and stored for up to two days in the refrigerator before baking.
5. Drop the dough in 1 ½-inch rounds on the cookie sheets, leaving 2-inches between each cookie. Bake for 10 to 12 minutes, or until the edges are slightly browned and the center is set. Cool on a wire rack before eating.
Naptime Notes
Naptime Recipe Serving ideas
These are your classic everyday cookie and would be SO much fun to serve to kids and/or adults. We love them!
Naptime Stopwatch
10 minutes prep time, 12 minutes baking time
Naptime Reviews
These definitely achieve the classic soda shop flavor without going too overboard. Chocolate chunks would be excellent in these too!
How do you consistently bake such delicious and naughty foods and maintain your physique?! Impressive.
Haha, thanks! As you read, I give a lot away and generally don’t eat full batches of things. I also work out a lot and am blessed with good genes. 🙂
Just made this today. Loved the recipe except as a notorious non-baker I did have to Google a few techniques (wish they were explained better here). Also this didn’t indicate how many cookies it made. Otherwise it was good.
[…] am never one to pass up the opportunity for a cookie recipe experiment. When I returned from Thailand earlier this month I discovered our sweet stash completely depleted. […]