Tuesday, January 24, 2012

There's Something About Malted Milk





When I was a child, my mother would mix Ovaltine Classic Malt in my milk. It was our little night time ritual and now, anytime I have anything malt, it brings me back to my childhood. I love the taste of malted milk. Whether it's a chocolate malted milkshake or those oh-so addicting malted milk balls covered in chocolate, aka Whoppers, you just can't go wrong! These malted milk chocolate cookies are seriously the best cookies that I've ever made! They're incrediably delicious, chewy and flat! They're the perfect size for ice cream sandwiches.

WARNING: Malted milk chocolate cookie dough is so yummy and hard to resist. Trust me, I couldn't stop eating it!



Wanna get nostalgic? Here's the fantastic recipe:

Malted Milk Chocolate Chip Cookies (Adapted from The Pioneer Woman)
Ingredients

2 sticks unsalted butter, softened
3/4 cup golden brown sugar
3/4 cup granulated sugar
2 whole eggs
2 teaspoons vanilla extract
1/2 cup (rounded) malted milk powder
2 cups all-purpose flour
1 1/4 teaspoon baking soda
1 1/4 teaspoon salt
One 12-ounce bag milk chocolate chips

Directions

Preheat the oven to 375 degrees F.

Cream the butter, then add both sugars and cream until fluffy. Add the eggs and beat slightly, then add the vanilla and beat until combined. Add the malted milk powder and beat until combined.

In a separate bowl, sift together the flour, baking soda and salt. Add to the butter mixture, beating gently until just combined. Add the chocolate chips and stir in gently.

Using a cookie scoop, drop on an ungreased baking sheet, leaving plenty of space between the cookies (they spread out quite a bit). Bake for 9 to 11 minutes. The cookies will be very flat and very chewy. Allow to cool slightly before removing from pan with a spatula.