A Baby Batch of Malted Chocolate Chip Cookies

Why a baby batch…

Chocolate chip cookies are pretty much my favorite. The problem is I’m a snob who doesn’t like storebought dough, and I want my cookies fresh out of the oven – Because I don’t believe you should keep a cookie warm against its will.

The problem is my favorite recipe, makes around 42 cookies. Which on most days is too many cookies. Some people can get away with storing extra dough in the fridge or freezer, but I don’t have enough self-control for that. So my goal was put together an easy recipe that made just a few cookies without sacrificing any flavor.

About that malted milk powder…

If you’ve looked at my Sugar Cookie recipe you’d know that adding dry milk to baked goods is an easy way to give your baked goods some buttery dairy flavor without adding any extra moisture. In fact, originally I put together this recipe using plain old dry milk powder. So if you only have that on hand go ahead and use that instead, but you can get away without using either.

A couple of weeks ago I was looking at a skillet cookie recipe from serious eats, and they used malted milk powder. I worked in a shake-shop in high school so I instantly knew what malted milk powder was and it sounded like a good idea. If you don’t know what a Malted milk powder is, it’s the stuff they make the insides of Whopper’s out of.

So I switched out my dry milk for malted milk and I don’t think I’ll ever make chocolate chip cookies without it. The outside of the cookie crisps up little better, the inside stays chewy, and they taste fricken good.

 

Ingredients

5 tbsp soft butter

1/4 cup brown sugar

1/4 cup white sugar

1 egg yolk

1/4 tsp vanilla

1 tbsp malted milk powder or nonfat dry milk (both optional)

3/4 cups flour

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp coarse salt (use a bit less if it’s fine salt, and/or if your butter is salted)

1/4 cup dark chocolate chips (or whatever chips you’re into)

 

Directions

 

First things first preheat your oven 350 degrees. Then in a medium-sized mixing bowl cream the softened butter and sugar together, until it’s well combined. Then add the egg yolk, 1tbs malted milk powder, and 1/4 tsp vanilla. Mix again till well combined.

At this point scrape ingredients over to one side of the bowl. Add all of the dry ingredients to the other side of the bowl. Mix dry ingredients together first before incorporating them with the rest of the batter. Mix until shaggy then add chocolate chips. Continue to mix just until dough forms, don’t be afraid to use a clean hand if it’s not quite coming together.

Portion about 8 cookies onto a prepared cookie sheet. Place them in the oven then raise the temperature to 375 degrees and bake for 10-12 minutes. Let cool, for a few minutes and then gobble them up.