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I made these cookies today….. yum yummy yum!!! I loved everything about them! So easy to make…and so delicious! Thank you for such a great recipe š
Brittany
So, you know, I’m working on this little book.
And I need things to photograph.
So I stuffed a vanilla malt into a chocolate chip cookie and poured myself a glass of milk.
Suddenly I found myself elbow deep in this buttery, crumbly, malt-y, weird looking but seriously wonderful dough. And then I ate a few dozen half-baked malt cookies. Hmm? Book? Oh yeah, that.
But seriously.
Just to clarify a few things, the recipe calls for one cup of Crisco. No substitutions.
There are two types of chocolate chips. Not optional.
And don’t get out your whole wheat flour, okay? I’m sorry, but come on. Just don’t do it. Not this time.
One more thing. This is vanilla malt flavor inside a warm, gooey chocolate chip cookie, and for that reason it’s not the kind of recipe you want to mess around with.
This is, however, the kind of recipe you want to stash away in the vegetable drawer for a munchie sort of Wednesday night. So get your Crisco and go. Three two one go. Do it now, five four three two, four three two one. Go. Now.
Malted Double Chocolate Chip Cookies
- Total Time: 52 minutes
- Yield: 24 1x
Description
These malted double chocolate chip cookies are loaded with milk chocolate chips, semi-sweet chocolate chunks, and malt powder. Thick, soft and chewy!
Ingredients
- 1 cup butter flavored Crisco
- 1 1/4 cup packed brown sugar
- 1/2 cup malted milk powder
- 2 tablespoons chocolate syrup
- 1 tablespoon vanilla
- 1 egg
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chunks
- 1 cup milk chocolate chips
Instructions
- In a mixing bowl, combine first 5 ingredients. Beat for 2 minutes. Add egg.
- Combine flour, soda, and salt. Gradually add this to the creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips.
- Shape into 2 inch balls and refrigerate for 20-30 minutes.
- Preheat oven to 375 degrees. Bake for 8-12 minutes. Middle should be slightly underdone and still puffy when you remove them from the oven.
- Prep Time: 40 mins
- Cook Time: 12 mins
- Category: Dessert
- Cuisine: American
Keywords: chocolate chip cookie, cookie recipe, double chocolate chip cookie, double chocolate, chocolate recipe
It was all for the book, though. Really.
HI
Im allergic to eggs. Is there a replacement for eggs in cookies?
I live in Australia… we don’t have Crisco here, instead what could I use?
I’d just use some butter!
Have you ever baked with Milo Powder? I want to make these using Milo, but I’m not sure if it would turn out the same. Thoughts?? š
Hi Lindsay! We’ve never tried Milo powder so can’t say. If you give it a try, we’d love to hear how it turns out!
Hi Lindsay. I love the look of these cookies and would love to try them, however, one problem – I live in South Africa and I have never heard of crisco! What is it? I see that your recipe says no substitutions but could you bend the rules for those of us that can’t get crisco? :-). Also, chocolate syrup…can I just use chocolate sauce? Thanks. Kim
It’s shortening! And yes, chocolate sauce is fine!
Is it possible to use butter instead of shortening? We don’t get buttered flavoured shortening here and so I’m just curious…
Hi, can I use chocolate malt powder instead?
Yes!
I made these cookies today….. yum yummy yum!!! I loved everything about them! So easy to make…and so delicious! Thank you for such a great recipe š
Thanks Brittany!
Why add chocolate syrup? Does it make the cookie sweeter or more chocolatey…change the texture… I just don’t want to muddy the contrast between chocolate chips and dough.. :/
It’s a small enough amount that I think you could omit it to keep the contrast stronger. š
And to answer your question, it’s supposed to make it more chocolatey.
Thank you Pinterest for letting me discover pinch of yum!! I want to try baking these cookies so badly – i have Crisco butter flavor, but where do i find malted milk powder? I live in the Philippines too =)
I would try Ayala Metro or some other big grocery store like that. I haven’t seen it here, but I haven’t been looking. I bet you could find it at a larger grocery store! š
This recipe looks so so nice! One thing though, I’m from England and have never heard of ‘Crisco’?! What is it?xxxx
WOW – this is what I call cookie perfection. They almost look too good to eat.
These are absolutely BEAUTIFUL! And the photo of the dough in the bowl? It looks like cereal. The most wonderful cereal in the world!
I could probably eat it like it was cereal, too. That’s a scary thought. š
I never made cookies with Crisco until I got married and discovered it’s my mother-in-law’s cookie secret. I can’t justify it all the time…but totally love the splurge when it’s in my cookies. I can only imagine how fantastic the malt flavoring is in the mix too!
Do you pack the brown sugar?
Yep, pack it.