Very Malty Chocolate Chip Cookies

Do you ever have days where you feel like the kitchen gods are bored and so, for shits and grins, they decide to pick on you? I get that sometimes. That’s not saying these cookies weren’t eaten and enjoyed. But things could have gone better.

For starters, I am down to one small cookie sheet. How could this happen? Well, due an unfortunate series of events with my large double layered Wilton cookie sheet, it had to be tossed out. It was beyond hope of cleaning from something I made (which at this point in time, I can’t even tell you what it was.)

I didn’t think of that when I pulled two sticks of butter out of the fridge to soften up.
I didn’t even think of that when I was mixing the dough. So, 18 +/- cookies took an hour and half to bake as I placed the small portions in the oven – baking a few at a time. The rest of the dough is in the fridge now, awaiting its turn in the baking event.



Then, I misread the recipe. It calls for ½ cup of malt. I used 1 cup. That’s correct – One. Entire. Cup. of malt.

Very malty…and very chocolately too because I made a spur of the moment decision to purchase chocolate malt and not plain old malt – malt.

Why not, I thought! I love a chocolate malt. Double chocolate malt cookies would just be ah-mazing, right?

Malted Milk Chocolate Chip Cookies



Ingredients

1 cup (2 Sticks) Unsalted Butter Softened
¾ cups Golden Brown Sugar
¾ cups Sugar
2 whole Eggs
2 teaspoons Vanilla Extract
2 cups All-purpose Flour
1-¼ teaspoon Baking Soda
1-¼ teaspoon Salt
½ cups (rounded) Malted Milk Powder
1 bag (12 Ounce) Milk Chocolate Chip

Preparation Instructions

Preheat oven to 375 degrees.

Cream butter, then add both sugars and cream until fluffy. Add eggs and beat slightly, then add vanilla and beat until combined. Add malted milk powder and beat until combined.

Sift together flour, baking soda, and salt. Add to butter mixture, beating gently until just combined.

Add chocolate chips and stir in gently.

I used a big spoon and made what I eyeballed to be about 1 inch portions on the cookie sheet. Then bake for 10 to 12 minutes.

Allow to cool completely.


Photo credit

I still have some of this dough in the fridge.........good cookies. But next time I won't use a full cuppa malt. Just sayin'.

Next up....bigger pants. Kidding. Well.......okay, next up will be something in the seafood department. Oh, and photos of that great pie. What a way to follow up a week of sweets, huh?