Good grief….Thanksgiving is a week from today. How did that happen?
I’ve been crazy busy which is usually a good thing when you’re self employed, but as my friend Gary says, “Holy Cats!” what the heck happened to the month of November?
Before we get all worked up about turkey and stuffing and potatoes and pies, let’s just calm down and have some cookies. Cookies are good when you’re feeling stressed out. Cookies are good anytime.
I’m not sure who the genius was who thought to add malt powder to chocolate chip cookies. Probably Martha Stewart. There are tons of recipes on the internet (hello Pinterest, I’m looking at you) but of all the recipes that I pinned to try, for each one I was missing some special ingredient like chocolate syrup or chocolate chunks…and I needed cookies.
So, I basically took the good old Toll House cookie recipe which I still know by heart, fiddled with the amount of dry ingredients to include the malt, and called it good.
And they were GOOD!
Here’s what you need:
Flour, Sugar, Brown Sugar, Malted Milk Powder, Butter, Eggs, Baking Soda, Salt, Vanilla, and Chocolate Chips.
Preheat the oven to 375 degrees.
Like most cookie recipes, you need room temperature, softened butter so plan ahead and take 2 sticks of butter out of the fridge to soften.
Add 1/2 cup of softened butter, 3/4 cup granulated sugar, and 3/4 cup of lightly packed brown sugar to a mixer or large bowl.
Cream the butter and sugars together until they are nicely blended, light and fluffy.
Add 2 eggs and 1 teaspoon of vanilla and mix away.
In a separate bowl combine 2 cups of flour, 1 teaspoon salt, 1 teaspoon baking soda, and 1/2 cup malt powder.
I had to search in my store for the malted milk powder but eventually found it near the things like instant cocoa and chocolate milk mixes. Hey, now that you own malt powder, you can make MALTS!!!! Banana hot fudge is my personal favorite. I’m also going to try to make malted waffles like they serve at Sarah’s Table in Duluth. Yum.
Okay, the cookies….whisk the dry ingredients together to thoroughly combine, and with the mixer on the lowest speed, slowly add them to the batter.
Mix only until the flour has become incorporated then add 1 (12 ounce) bag of semi-sweet chocolate chips.
Stir in the chips then scoop out rounded spoonfuls of batter onto parchment lined baking sheets.
These are flat, chewy cookies so be sure to leave quite a bit of space between the dough balls for them to spread out.
Also, because they are so flat, the parchment really helps prevent them from sticking to the pan or breaking.
Bake at 375 for 10-12 minutes until golden brown but still a little light in the center.
Let them cool on the pans for a few minutes to hold their shape, then transfer to a wire rack.
It’s hard to go wrong with regular old chocolate chip, but the malt gives a very subtle yeasty, vanilla flavor to these cookies.
You’ll need some of these warm cookies to do your best thinking about what to cook for Thanksgiving.
Thanksgiving recipes coming soon!
Here’s the recipe: