You might have heard the silly saying “you can never be too rich or too thin.” Well, I won’t editorialize on that statement because frankly, it would be a waste of everyone’s time.
What I will do is modify it to add to the phrase “…or have too many cookies.”
Yes, you can eat too many cookies but when it comes to filing recipes away in your repertoire, there is no such thing as too much when it comes to all things chocolate chip.
I have two recipes for chocolate chip cookies that I adore: a soft chocolate chip cookie recipe and a chewier, crispier chocolate chip cookie recipe. Though chocolate chip cookies can be endlessly adapted and modified to suit different tastes and moods, I decided my own arsenal needed more variety.
You can add a lot of things to basic chocolate chip cookie recipes to make them your own but for me, adding malt powder seemed like second nature.
When I was a kid, I had a powerful sweet tooth and no trip to the movies was complete without milk duds, junior mints or chocolate covered malt balls, which remain a favorite to this day.
Malted milk balls aren’t something I eat often, so recreating the flavor in a cookie seemed like the next best thing.
- 1 cup unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon baking soda
- 2 eggs
- 1 teaspoon vanilla
- 2 tablespoons cocoa powder
- 2½ cups + 2 tablespoons flour
- ½ cup vanilla or chocolate instant malted milk powder
- ½ cup milk chocolate chips
- ¾ cup semi-sweet chocolate chips
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, vanilla and melted chocolate until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the malted milk powder with a wooden spoon. Stir in the chocolate chips.
- Drop dough by rounded teaspoons 2½ inches apart onto an ungreased cookie sheet. Bake in a 375 degree oven about 10 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool. Makes about 24 cookies and keep in an airtight container for up to three days or freeze up to three months.