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Ingredients
- 3 1/4 cups bread flour (or all purpose)
- 1/4 cup malted milk powder
- 1 Tablespoon unsweetened cocoa powder (I used Hershey's)
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks unsalted butter
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 teaspoons vanilla
- 2 extra large eggs
- one 11.5 ounce bag milk chocolate chips (I used Ghiradelli)
- 6 ounces semi-sweet chocolate chips (I used Ghiradelli)
Preparation
Step 1
; I reduced the sugar and amount of chips and added cornstarch as well as a few other changes that I list in the post. It’s a softer, denser cookie. That’s a really good one and easily satisfies a peanut butter cookie craving, but feel free to substitute chocolate chips for the peanut butter chips, and perhaps that will be your winning chocolate chip cookie.
For this recipe, I wanted to shift again. I love chocolate malts. My mother used to take me downtown to a long gone department store, named Higbee’s, when I was young. There was a small alcove on the bottom floor, I think, right next to the escalator that sold the most amazing chocolate malts. They served them in these small glasses that were narrow on the bottom and wider at the top, sort of a cross between a small ale glass and a pilsner.
This cookie is inspired by my love of malt and yet, it’s not a crazy heavy malted flavored cookie. (You can make it “maltier” by crushing up malted milk balls and adding them, but that was not my goal.) What the malt does is two-fold: it adds a lovely bit of mellow flavor to the cookie and the milk starch (like the cornstarch) adds density and softness. At least that’s my theory. I then added just a small amount of cocoa powder. I didn’t want to turn this into a chocolate cookie, but I did want to give the malt some chocolate to hang out with.
You end up with a delicious, dense, soft and weighty cookie. Seriously, when you pick one up, it’s weight might surprise you since it’s heavier than your average blond chocolate chip cookie. The color is deeper and richer from the cocoa and yet, you wouldn’t mistake it for a full on chocolate cookie (which is good, because it’s not.)
I used mostly milk chocolate chips here because I think that’s the way to go with malts, then balanced some of that sweetness with semi-sweet chips. I think mixing up chips in a cookie makes it more interesting and gives more depth of flavor, so mix it up with your cookies. This is also a great strategy when your goal is to use up partial bags of chips you might have in your pantry.
Yield:
Preheat oven to 350 degrees F.
In a medium bowl, whisk together flour, malted milk powder, cocoa, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, beat butter and sugars until light and fluffy, about 3 minutes.
Add vanilla, then add eggs one at a time, fully incorporating one before adding the other.
Gradually add flour mixture, using lowest speed on mixer or stirring in by hand.
Stir in chocolate chips.
*I used Carnation Malted Milk Powder since it's widely available. You can usually find it near the chocolate milk mixes or in the baking aisle.
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