I made these today, morphing three cookie recipes into one. I got the idea from the Pioneer Woman blog, but didn’t like her recipe – just the malted milk part. My three-year old was a huge help, but not so much that it was ruined. My two month old slept the whole time – I feel spoiled by that!!
And no pictures, because both are being needy right now.
Malted Chocolate Chip Cookies (adapted from three different cookie recipes)
• 1 cup (2 Sticks) unsalted butter mostly melted
• Scant ¾ cups brown sugar
• ¾ cups sugar
• 2 whole eggs
• 2 t. vanilla extract
• 2 ½ c. all-purpose flour (used 1 c. whole wheat pastry)
• ½ t. baking soda (1 t. at sea level)
• 1 t salt
• ½ cup (rounded) malted milk powder
• 1 ½ c (1 12-ounce bag) chocolate chips
Preheat oven to 365 degrees. (350 or so at sea level – or where normal people live)
Cream butter, then add both sugars and cream until fluffy. Add eggs, one at a time, and beating until combined, scraping down bowl between eggs. Add vanilla and beat until combined.
Whisk together flour, malted milk powder, baking soda, and salt. Add to butter mixture, beating gently until just combined.
Add chocolate chips and stir in gently.
Drop by teaspoonfuls (or use a cookie scoop) and bake for 10 to 12 minutes. Bake less if you want chewy cookies; more if you want crispy cookies.
Optional: Allow to cool completely, then use two cookies to make an ice cream sandwich. Add sprinkles to the sides of the ice cream, then wrap individually in plastic wrap.