January 14, 2006
Malted Milk Chocolate Chip Cookies
I found myself with a delicious little bag of Malted Milk Crisp Crunch Topping (Whew, say that 5 times fast) and decided to try out a cookie I'd only yet heard about: The Malted Milk Chocolate Chip Cookie.
I searched online for what seemed like minutes, *ugh, the agony of waiting* before I found a suitable candidate. I changed the ingredients as I saw fit and baked up a delicious and very unique tasting chewy, crispy, malted milk cookie of goodness.
Chocolate Chip Malt Cookies
Adapted from this recipe.
2 3/4 cups flour (*You may have to increase flour by up to 1/4 cup to decrease the stickiness.)
3/4 cup chocolate malted milk powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup malted milk crunchies (These are tiny pieces of malted milk found in specialty baking stores. You could use malt balls or whoppers instead.)
1 cup white granulated sugar
1/2 cup brown sugar, firmly packed
1 cup butter, softened
2 large eggs
2 teaspoons pure vanilla extract
2 Tablespoons sweetened condensed milk
1 cup milk chocolate chips (original recipe calls for 2 cups, but I don't care for a lot of chocolate in my cookies)
1. Preheat oven to 350 degrees F. In a medium bowl combine flour, malted milk powder, malted milk crunchies, baking soda and salt. Mix well and set aside.
2. Cream sugars and butter in large bowl of electric mixer using medium speed. Add eggs, vanilla and sweetened condensed milk, and beat at medium speed until light and fluffy.
3. Stir in flour mixture and then chocolate chips until just combined. Do not over mix.
4. Form 1 1/4-inch balls and place onto an un-greased cookie sheet, about 2-inches apart. Bake for approximately 10 minutes, until cookies are slightly brown along the edges. Let cool on a cookie sheet for 3 minutes before removing to cooking rack.
Makes approximately 4 dozen, 3-inch cookies.