Chocolate Maltball Cookies PRINT
This recipe is adapted from Michael Chiarello’s recipe “Shortbread with Salt”. I made these after reading the description of “Gray Salt Shortbread Maltballs” in his store’s catalog, “Napa Style”. Recipe with commentary at www.sprinklebakes.com.
|½||pound (2 sticks) cold unsalted butter, cut into tablespoon-size pieces|
|½||cup superfine sugar|
|½||teaspoon vanilla extract|
|½||teaspoon fleur de sel, plus a pinch for sprinkling|
|2½||cups all-purpose flour|
|½||cup dry malted milk, plus extra for sprinkling|
|1||cup bittersweet chocolate chips|
In a heavy-duty stand mixer with a paddle attachment, cream the butter and sugar, about 30 seconds. Mix in the vanilla extract, 1/2 teaspoon salt, and 1 cup flour until combined. Add the malted milk and mix again until combined. Add the remaining flour and mix on low speed just until the dough begins to come together. Move the dough onto a lightly floured surface and pull the dough together into a ball with your hands. Cover with plastic wrap; refrigerate for 1 hour.
Preheat the oven to 350 degrees F.
Remove dough from the refrigerator and unwrap it. Roll the dough into balls, about 1 – 1 1/2” and place on parchment lined baking sheet. Sprinkle with salt before baking.
Bake until light golden brown on the bottom, 17-20 minutes. Allow to cool on the baking sheet.
Melt chocolate and shortening in a microwave safe bowl, stirring at 30 second intervals. When completely melted, dip rounded tops of cookies into chocolate and place on parchment. Sprinkle tops generously with extra malted milk. Allow to dry approximately 1 hour.