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Sometimes you see a recipe and you immediately get into the kitchen and make it, no matter what. This was one of those times. I am not sure how I found the recipe for these cookies, but the second I saw them I had to make them. I wanted to bring something to our friends for the weekend, so it was the perfect excuse (not sure I was going to need an excuse, but it was a good one). I had bought a bottle of Malted Milk Powder awhile ago, because I was thinking of making something with it, so I even had what I needed in the house. It was Fate, I tell you! Or tell myself, to justify it. Whatever works.
These cookies were so good! Fresh out of the oven, down right amazing! Even after they were cool, the center was soft and chewy. You really do have to be careful not too bake them to long. The instructions of slightly under baking are key. My last tray came out a little more done that I had intended. Still good, but crispy and just not the same.
Do yourself a favor, go make these now. They really are one of the best cookies I have had in awhile.
Malted Double Chocolate Chip Cookies
Ingredients
- 1 cup Crisco, , butter flavored
- 1 1/4 cup Light Brown Sugar
- 1/2 cup Malted Milk Powder
- 2 Tablespoons Chocolate Syrup
- 1 Tablespoon Vanilla Extract
- 1 Whole Large Egg
- 2 cups All- Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 1/2 cups Semi-Sweet Chocolate Chunks, (I only had chips)
- 1 cup Milk Chocolate Chips
Instructions
- In a large bowl combine Crisco, brown sugar, malted milk powder, chocolate syrup, and vanilla. Mix very well. Add the egg. In a separate bowl mix together flour, baking soda and salt. Add to the dough gradually, mixing well after each addition. Using a spatula mix in chocolate chunks and chocolate chips.
- Shape the dough into 2 inch balls. Cover and refrigerate for 30 minutes.
- Preheat oven to 375 degrees. Bake for 8 - 12 minutes (11 minutes was perfect for my oven). The Middle will be slightly underdone and still puffy when you take them out of the oven. Allow to cool slightly then remove from tray, and cool on a wire rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yummy!! When I was younger I worked at a small local ice cream place and that was where I first tried malts. I loved them and still love anything with the malt flavor. Cookies that I can carry around and eat with no worry about brain freeze? Yep! I’ll take them!
mmm i have a small obsession with malt. We can’t get the carnation stuff up in Canada so I have to go to the States to restock then I will totally be making these cookies.
Oh yum! Can’t say that I’ve ever had MALTED chocolate chip cookies before, what a great idea!
Love this twist on a classic!! These cookies look so thick too, just the way I like them!
Ohh these look soo delicious! Love your recipe and photos! 🙂
And I have malt powder that needs to be used! These look amazing.
Malt is one of my favorite flavors! My favorite cake recipe has malt in it – it just goes so well with chocolate!
I have to make these as soon as possible!!!!
I saw these on Pinterest and knew they would be wonderful. I couldn’t wait to see the recipe.
I have never worked with malted powder… very interesting idea!! Beautiful looking cookies! 🙂