Double Chocolate Malt Cookies
Chocolate malt is my new retro obsession. It’s surprising because, as a child of the 70’s, I would drink Ovaltine, but it wasn’t even a close second to Nestle’s Quik! There are recipes anywhere and everywhere utilizing malted milk powder these days, so I created my Stuffed Chocolate Malt Cookie Dough Truffles for Easter. They were insanely good! This past weekend I made these Double Chocolate Malt Cookies, and they were crispy, chewy, chocolatey, and malty! I think I’ll always have Ovaltine in my pantry now, but it won’t be for milk drinking! 😉
I found this recipe from Sweet Pea’s Kitchen via Recipe Girl. I’ve had them pinned for a while, so here they finally are! These cookies are simple to make, and super I tasty. I normally like my cookies on thicker side, but truthfully, what these are lacking in puffiness, they make up in flavor! Nobody will be complaining, and that’s all that matters. 🙂 Next time I make these, I’m going to chop up some malt balls and drop them in the dough. They’ll be double chocolate AND double malt! Double the pleasure. 😉
If you have some Ovaltine or another brand of malted milk powder in your pantry, you owe it to yourself to give these cookies a try. I think it just belongs in baked goods the same way it belongs in milk. It just tastes better in baked goods! 🙂
- 1¼ cups all purpose flour
- ¼ cup Ovaltine or other malted milk powder
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon instant espresso powder
- ¼ teaspoon salt
- 1 stick unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¾ cup semi-sweet chocolate chips
- Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper.
- In a medium bowl, whisk the dry ingredients. Set aside.
- In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla until incorporated. On low speed, beat in the dry ingredients just until combined. Fold in the chocolate chips. Using 2 tablespoons of dough at a time, form the dough into a ball and place them 3" apart on the prepared baking sheets. Bake one sheet at a time on the middle rack of the oven for 12-14 minutes or until the edges have crisped. Cool on a wire rack.
Recipe adapted from Sweet Pea's Kitchen