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.
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.
These malted double chocolate chip cookies are loaded with milk chocolate chips, semi-sweet chocolate chunks, and malt powder. Thick, soft and chewy!
- 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
- 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.
It was all for the book, though. Really.