| Level: | Easy |
| Total: | 27 min |
| Prep: | 15 min |
| Cook: | 12 min |
Instructions
- Beat 1 1/4 cups dark brown sugar and 1 stick butter until fluffy, then beat in 1 egg and 1 teaspoon vanilla. Whisk 1 1/2 cups flour, 1/4 cup malted milk powder, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 3/4 teaspoon baking soda; stir into the butter mixture. Chill 30 minutes, then roll into balls. Press a halved malted milk ball into the center of each cookie before baking, 12 to 15 minutes at 350 degrees.
Reviews
I had such high hopes for this cookie. I love malt flavor and was anticipating a very malty cookie. But, this cookie was mostly chocolate flavor and low on malt flavor. The half of a malted milk ball on top is a nice touch, but it does nothing for the malt flavor of the dough and actually is a bit hard and crumbly after being baked. Neither the dough nor the cookies were hard and crumbly. My cookies were very moist and spread nicely in the oven. The recipe is decent in terms of the chemistry but the malt flavor needs boosted in order for me to try these again.
Just finished the Chocolate Malteds. I also found the “dough” to be extremely dry, almost like chunky sand. I continued without modification to the recipe and was pleased with the result, which was a very rich, crunchy cookie that pairs perfectly with a glass of cold milk! I am a huge fan of all things malted, so after a bit of experimentation, I flattened the ball form lightly and added additional malt powder on the top before pressing in the malt ball half (I used dark chocolate malt balls). The outcome gave it a bit of a malt boost and looks nice too. If / when I make this again, I might consider reducing the flour by 1/4 cup and adding 1/4 cup additional malt powder.
This recipe makes about 3 dozen.
The dough was VERY dry when I made it, so I added more butter. I think it helped, but maybe I added too much. I would suggest adding about 1/4 cup more butter. I think these could have been really good if the dough wasn’t so dry.
The dough was VERY dry when I made it, so I added more butter. I think it helped, but maybe I added too much. I would suggest adding about 1/4 cup more butter. I think these could have been really good if the dough wasn’t so dry.
These sound great and I’d love to make them for a cookie exchange. How many does the recipe make?