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Smelling Salts Journal

December 5, 2017

Malted Chocolate Chip Cookies


On Wednesday, we’re going to write Christmas cards and letters to Santa. And, we’ll need cookies and milk to go with that! Since I introduced the kids to the Dusty Miller Sundae, they’ve been asking for all things malted. So, I thought, why not? I took a classic chocolate chipper and tweaked it with a heavy dose of malted milk powder. But, flavour-wise, this wasn’t quite enough. So, Dusty Miller Style, I added additional malt powder to the tops, et voila: The Malted Chocolate Chip Cookie. HEAVEN!

Print Recipe

Malted Chocolate Chip Cookies

Servings: 4 dozen

Ingredients

  • 2 1/2 c flour 
  • 3/4 c malted milk powder [such as Ovaltine Carnation, Horlicks, and Hoosier Hill Farm*]
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter room temperature
  • 3/4 c brown sugar
  • 2 tsp vanilla
  • 2 eggs room temperature
  • 2 cups semi-sweet or milk chocolate chips
  • an additional 1/4-1/2 cup malted milk powder for dipping

Instructions

  • Heat the oven to 350.
  • In a medium bowl, combine the dry ingredients with a whisk.
  • In the bowl of a stand mixer or by hand, beat the butter for 1 minute, until smooth.
  • Add the sugar and beat until fluffy.
  • Beat in the eggs and vanilla.
  • Slowly add in the flour mixture until thick.
  • Add the chocolate chips until just combined.
  • For best results, refrigerate the dough for at least an hour before baking.
  • Roll the dough into 1 inch spheres.
  • Dip the top half of each sphere into the reserved malted milk powder. 
  • Place the spheres, coated tops up, about 2 inches apart on parchment or silpat-lined pans. 
  • Bake for 10 to 11 minutes max, until they are just slightly brown at the edges. [10 minutes will get you a soft cookie. 11 minutes will get you a soft but slightly cakier cookie. Note: Since the cookies have been dipped in malt powder, they will look a little shiny and creamy and therefore almost "underdone."] 
  • Place the pan of cookies onto a wire rack and cool on the pan for 2-3 minutes. 
  • Then, slide the cookies on the parchment onto the wire racks and cool completely.
  • Enjoy! 


Filed Under: All Recipes, Christmas, Cookies, Desserts, Holiday, Holiday Baking, Special Tagged With: 12 days of holiday baking, cookies, holiday baking, malted chocolate chip cookies

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Welcome to Smelling Salts! I'm Roseanne, and this is where I record my best recipes, take notes on arts, culture, and style, and write essays about what keeps me going.
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