Four types of chocolate make these cookies an extra-special treat for the chocolate lover in your family.
1 cup packed brown sugar
6 tablespoons malted milk powder (such as Carnation)
5 tablespoons butter, softened
3 tablespoons chocolate syrup
1 tablespoon vanilla extract
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk chocolate chips
1/3 cup semisweet chocolate minichips
How to Make It
Preheat oven to 350°.
Combine first 6 ingredients in a large bowl; beat with a mixer at medium speed for 2 minutes or until light and fluffy. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a medium bowl; stir with a whisk. Gradually add flour mixture to sugar mixture, beating at low speed until well blended. Stir in the milk chocolate chips and semisweet chocolate minichips.
Drop dough by heaping teaspoonfuls 2 inches apart onto baking sheets. Bake at 350° for 10 minutes. Cool on pans 2 minutes or until firm. Remove cookies from pans; cool on wire racks.
This is a good, solid recipe. I recently made for a cookie exchange at work and everyone loved. Also, no one could believe it was from CL!
A few notes
-Yes, the batter is really thick, but the cookies came out great. I popped in refrigerator for 15 min as the batter was getting a bit sticky.
-The malt flavor is light and can only be tasted using the milk chocolate chips as suggested. I tried with all semi-sweet and overpowered everything, but still a good chocolate chip cookie. I personally don't care for milk chocolate and therefore would make again for others or add more malt to balance darker chocolate.
OMG! This is a great cookie! I love chocolate malts, and had some Carnation Chocolate malt powder on hand, so I decided to make these. I did not change one thing in the recipe. I got about 3 dozen cookies, I did not grease the cookie sheet and did not have any trouble removing them at all after waiting the recommended two minutes. By the time the next batch was out of the oven, the first batch was cooled and ready to stack. NO problem with sticking at all. These have a great chocolatety taste and texture, just perfect! Will add these to my cookie repertoire with no hesitation!
Very yummy cookies! Just like chocolate chip cookies-I really didn't taste the malt. I made the following subs for a healthier cookie: used whole wheat flour, replaced half the butter with ground flax seed and used all 60% cocoa chocolate chips. I also added about 1 TBSP water to the batter as it was a little dry. The cookies turned out great-will make again!
I think these cookies were very tasty! I have made them twice now, and they were good both times. They are absolutely delicious right out of the oven and remain soft and chewy over a few days. Both times I made the recipe, I opted to only use 3/4 c. of one kind of chocolate chips. One time I used only milk chocolate, the other time only semi-sweet. Both turned out good, but I much preferred the taste of the milk chocolate chips. The semi-sweet chips made the cookies taste a little more like a graham cracker than a chocolate cookie.
I agree with everyone!! These are easy, and absolutely terrific! The taste is wonderful and the texture wonderful and everything about them is good! I will be including them in my cookie baskets for the next holidays and am sending the recipe to all my kids! Thanks CL