Chocolate Chip Malted Cookies

Sometimes I create my own recipes but sometimes I come across a recipe that looks simply perfect.  When I found this recipe in a church cookbook, I thought it would make a PERFECT cookie.  I mean, how can you beat the flavor of malted milk powder and 2 kinds of chocolate chips??  The only thing that I didn’t like at first glance was the use of shortening instead of butter.  Nothing, I mean NOTHING, is better than butter in my opinion!

To be honest, I forgot all about this recipe until recently.  I picked up some malted milk powder for another recipe and need to find a way to use up what was left.  I hate using a little bit of an ingredient and then just loosing it in the back of the pantry or cabinet!

So I started flipping through my sticky-note marked cookbooks.  When I find a recipe that I want to try, I put a sticky note on it’s page.  Once I’ve tried it once, I decide if I want to make modifications or if I love it just the way it is!  Occasionally, there is a recipe that I just don’t like at all and never want to see again so I will draw an ‘X’ over it in the book.  Yes, I write in my cookbooks, much to my daughter’s dismay! She can’t stand the thought of someone writing in a book!  But for me, it just makes sense.  If I don’t make notes, how will I know if it’s a winner or not or if I have even tried it??

If I make modifications, I make notes, usually in pencil.  I make notes on what ingredients are changed/added/deleted and also notes on texture and possible changes for next time.  Once I have the recipe the way I like it, I will either hand write it or type it up and put it in my binder(s) of forever favorite recipes.

This particular recipe had a sticky note on it but no notes so that means that I have never used it. I gave it a shot today and of course had several taste testers ready to give their opinion.  I mean, some chocolate chip cookies may not be perfect but is there really such a thing as a BAD chocolate chip cookie?? Ummm, I don’t think so!

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I ALWAYS taste my dough at this stage, raw eggs and all! It hasn’t hurt me yet!
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My favorite cookie scoop!
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You can see a slightly darker color than most cookie dough, thanks to the chocolate syrup.

The polls were unanimous.  These cookies are good.  The flavor is AWESOME and they are loaded with chocolate chips, just the way a good cookie should be!  The malted milk powder adds a unique flavor that everyone loved but couldn’t quite place.  But they are a bit more crispy than we like in my house.  Now, I know that everyone has a different opinion on the perfect texture and bake of a cookie. My family is partial to soft and chewy cookies probably because that is what I normally make.

So, even though I guarantee that these cookies will be eaten (and probably quickly!), they are not the PERFECT chocolate chip cookie for us. But don’t let that stop you!  Make them and decide for yourself!

My regular go-to, favorite, ooey-gooey chocolate chip cookie recipe will soon be merged with this version with malted milk powder and chocolate syrup.  My cookie uses melted butter instead of Crisco and contains 2 eggs plus a yolk and a higher ratio of flour.  So let the testing begin!

Oh, it’s such a rough life!  Testing cookie after cookie!  (I guess this means I will be adding an extra couple of miles to my weekly runs this week!)

Chocolate Chip Malted Cookies

Ingredients:

  • 1 cup butter flavored Crisco
  • 1 1/4 cups packed brown sugar
  • 1/2 cup malted milk powder (I use Carnation Brand)
  • 2 tbsp. chocolate syrup
  • 1 tbsp. vanilla extract
  • 1 egg
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups semisweet chocolate chips
  • 1 cup milk chocolate chips
  1. In the bowl of a stand mixer, cream together the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for about 2 minutes.  Add the egg and mix until incorporated.
  2. In a separate bowl, combine the flour, baking soda and salt.  Gradually add to the creamed mixture, mixing well between additions.
  3. Stir in chocolate chips.  Cover bowl and refrigerate for 30 or up to overnight. Preheat oven to 375° while the dough chills.
  4. Use a cookie scoop (or shape by hand) to drop 2 inch balls onto a cookie sheet  ( this link is to my favorite cookie sheet – you can make lots at one time!  Just watch them closely – baking a lot at one time can also mean that you can burn a lot at one time!) lined with parchment paper about 3 inches apart.  Bake at 375° for 12-13 minutes or until the edges are lightly browned.  Let cool on the cookie sheet for 2 or 3 minutes then remove to a cooling rack until completely cool.

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