Chocolate Malted Cookies
Submitted by htimswb
Big, bakery-style chocolate malted cookies loaded with both semi-sweet and milk chocolate chips plus malted milk powder and chocolate syrup. That old-fashioned malt shop flavor in cookie form.
YIELD
12 cookiesPREP
15 minCOOK
15 minREADY
30 minThese are big, fat, bakery-style chocolate cookies with a secret weapon: malted milk powder. Half a cup of it goes into the dough alongside chocolate syrup, brown sugar, and a full 2 ½ cups of chocolate chips (both semi-sweet and milk chocolate). The malt adds a toasty, almost caramel-like flavor that you can’t get any other way.
The dough gets shaped into 2-inch balls, not small drop-cookie teaspoons. These are meant to be generous. Space them 3 inches apart because they spread significantly. Six per sheet is all you want.
Beat the shortening, brown sugar, malt powder, chocolate syrup, and vanilla for a full 2 minutes before adding the egg. That extended creaming is what gives the cookies their chewy centers and crisp edges. Underbake slightly. Pull them at golden brown, not dark brown. Overbaked malted cookies turn rock-hard once they cool.
Pro Tips
- Let the cookies sit on the baking sheet for at least 2 minutes before moving. They’re too soft to transfer right out of the oven and will break apart.
- Butter-flavored shortening gives these a richer taste than plain shortening without the spread that real butter causes.
- Don’t skip the chocolate syrup. It’s a small amount but adds moisture and deeper chocolate flavor to the dough itself.
- Store in an airtight container. The malt powder draws moisture and these can go stale quickly.
Variations
- Malted milk ball cookies: Chop Whoppers or malted milk balls and fold them in instead of half the chocolate chips.
- Peanut butter malt: Add ¼ cup creamy peanut butter to the creaming step for a PB-malt combination.
- Salted top: Sprinkle flaky sea salt on each cookie right after they come out of the oven.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Get out 2 cookie sheets; no need to grease them.
Mix together the flour, baking soda and salt; set aside.
In a mixing bowl, combine the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla.
Beat 2 minutes, then add the egg and beat for a second or two, until mixed.
Gradually add the flour mixture to the creamed mixture, mixing well between additions.
Stir in chocolate morsels and chips.
Shape dough into 2-inch balls.
Place 6 balls of dough onto each cookie sheet, spacing them 3 inches apart.
The cookies are pretty big, not tiny ones.
Bake for 12 to 14 minutes, or until golden brown.
Don’t over-cook them or they’ll be hard as a rock.
Cool on cookie sheets for at least 2 minutes or they’ll fall apart.
Cool on wire racks.
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