I have had this recipe (thank you twopeasandtheirpod) on deck for a while, and probably bought the malt powder a year or so ago to be prepared when time broke out. Some of my hesitance was the size of the output as well as the need to chill the dough. I’m not against prep time, but when it’s cookie time, it’s cookie time.. just me? ok, well just know there is a chill time and be prepared for it!
Honestly anything sprinkled with sea salt has my attention! Mmmm salt….
Salted Malted Crispy Chocolate Chip Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup malted milk powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon sea salt
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs, cold
- 1 tablespoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup chopped large hershey bar (7 ounce bar)
- Flaky sea salt, for topping
Instructions
- In a large bowl, whisk together the flour, malted milk powder, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugars until smooth, scraping down the sides and bottom of the bowl with a spatula, as necessary.
- Add in the eggs and vanilla and beat until well combined.
- With the mixer off, add in the dry ingredients.
- Turn the mixer on low and beat until just combined. Don’t over mix.
- Stir in the chocolate chips and chocolate chunks.
- Cover the dough and refrigerate dough for at least one hour, you can chill it for up to 72 hours.
- When ready to bake, remove the dough from the fridge.
- Preheat oven to 350 degrees F.
- Roll the dough into cookie balls. I use the small pampered chef cookie scoop – aprox 1 tbl
- Place on a large baking sheet that has been lined with a Silpat or parchment paper, about 2-inches apart. (I was able to get about 9 on a sheet and even that had some spreading into each other – but hubby enjoys getting 2 cookies for 1)
- Bake in preheated oven for 9-10 minutes for this size or until golden brown around the edges.
- Remove the pan from the oven and give it a good bang on the counter or solid surface.
- Sprinkle the cookies with flaky sea salt.
- Let the cookies sit on the baking sheet for 5 minutes before transferring to a cooling rack.
Verdict:
These would be fun for a cookie exchange. It makes a ton!
Pro tip – I rolled all the balls and kept them in the fridge, doling out 9 at a time when ready.
I also spin my cookie sheets in my oven. So with a time at 5 minutes it was easy to remember when to take the cooking batch off the cookie sheet. I also varied between 9 and 10 minutes. 8 minutes was definitely not enough, i mean enough to eat. And remember they continue to cook on the cookie sheet!
These are definitely a bit of work and would not be a goto cooking, but hubby would never turn one of these down!
The salt on the top def make it fun and extra yummy! Sprinkling it on as they are setting on the sheet is neat to watch. (might be fun to try other flavors of salt, maybe a truffle…)
If you try this recipe let me know what you think!
