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!
Malted Chocolate Chip Cookies
- 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
- 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.