Chocolate Malt Cookies

These are Thank You cookies.

I made them for my parents to thank them for a bunch of stuff.

For driving down from Portland to hang out with me until this stubborn baby gets here.

For bringing a TON of baby stuff from my aunt and uncle (I should probably send them some Thank You cookies too).

For taking me out to lunch yesterday.

Side Note: San Francisco vegetarians who like Banh Mi – you should get yourselves to Clement Street immediately because the smoky vegetable sandwich at Cafe Bunn Mi is incredible. I kind of want to go back again today.

For doing my dishes while they’re here.

For their willingness to be my faithful taste-testers (especially when dessert is involved.)

I know both my parents like malt and love chocolate, so these seemed quite appropriate, especially given the fact that they have a double dose of chocolate and malt!

I think they liked them!

If there’s anyone out there you need to thank, this is a great way to do it!

(from Baking From My Home to Yours)

makes about 30 cookies

1 3/4 cups all-purpose flour
1 cup chocolate malt powder (Milo or Ovaltine)
1/4 cup cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
1 stick plus 3 tbsp (11 tbsp total) butter, softened
2/3 cup sugar
2 large eggs
1 tsp vanilla
1/4 cup whole milk
2 cups chopped Whoppers or Maltesers
1 cup semi-sweet chocolate chips (or chunks)

Preheat the oven to 350 F. Line two cookie sheets with parchment paper.

Sift the flour, Ovaltine, cocoa powder, baking powder, and salt together and set aside.

Beat the butter and sugar in the bowl of a stand mixer until light and fluffy. Add the eggs one at a time, scraping down the bowl after each addition. Beat in the vanilla.

Add half the dry ingredients and mix on low. Scrape down the bowl, add the milk, and mix on low until combined. Add the remaining dry ingredients and mix until a smooth dough forms (it will look like chocolate frosting).

Fold in the Whopper pieces and chocolate chips using a rubber spatula.

Drop the dough by rounded tablespoon onto the lined cookie sheets, leaving a few inches between cookies. Bake for 10-14 minutes, or until slightly puffy. Cool on the cookie sheets for a few minutes before transferring to a wire rack to cool completely.

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