Chocolate Malt Cookies
Last month I made my Chocolate Malt cookies for our Bakers Against Racism Nationwide Bake Sale and SO MANY of you emailed me asking for the recipe! I am more than happy to share! These cookies were born from my absolute LOVE for thick, creamy, chocolate malt milk shakes + my severe cookie addiction. The result is this incredibly soft and chewy chocolate cookie with notes of malted milk. I also add in crushed up chocolate malt balls which give these cookies some delicious texture.
My husband who is a dedicated peanut butter cookie lover has fully switched camps and only wants Chocolate Malt cookies now. The best part?! The cookie dough (much like most cookie doughs) can be made in advance and then kept in the freezer to be baked later! So being the little pigs that we are, I like to whip up a batch at the start of the week. And instead of baking all the cookies at once, I only bake four (or six ;) whenever we want to satisfy our cookie craving. The major tip here is to make the cookie dough, then scoop each cookie onto parchment paper, then freeze them! This way you can just break off a few cookie dough balls at a time to bake. You must pre-scoop the cookie dough before freezing.
Ok let’s bake!
Chocolate Malt Cookies
What You Need - 1 cup unsalted butter, 1 cup brown sugar, 1 cup white sugar, 2 eggs, 2 tsp vanilla extract, 2 1/2 cups flour, 2 tsp baking soda, 1 tsp salt, 1/2 cup coco powder, 3/4 cup malted milk powder, 2 cups crushed chocolate malt ball candies
What You Do
-The first thing you’ll need to do is cream your butter and sugars together until they come together smooth. This takes about 1-2 minutes. Be sure to use room temperature butter here so the sugars combine well. Otherwise you may get a lumpy cookie batter and that is no good. TIP - Leave your butter on your kitchen counter for a few hours or even overnight before using.
-While your butter and sugars mix together, in a large bowl sift together your dry ingredients and then set aside. Sift together your; flour, baking soda, salt, coco powder, and malted milk powder. Sifting your dry ingredients will lighten them up and make for a smooth cookie batter!
-Now that your butter and sugars are well combined. Add in your vanilla and eggs. Be sure to add in one egg at a time.
-Then slowly add your sifted dry ingredients to your wet mixture. Mix until just combined. At this point you want to be very careful not to over mix or else your cookies may come out dense.
-Now, crush up your malt ball candies! You can do this in a food processor or how I do so below.
-Add the crushed malt ball candies into your cookie batter and then scoop out your cookie dough using a cookie scoop OR a tablespoon measure. If you use a tablespoon measure be sure to use 2-3 tablespoons per cookie so they turn out a decent size.
-Bake at 375 degrees for about 11 minutes! Let them cool on the baking sheet for about 5 minutes and then transfer them to a cooking rack. Enjoy!
