Serves 24
50 min
Malted Double Chocolate Chip Cookies
Recipe GLPRdf5b7bf89d3460
Rich and indulgent malted chocolate cookies loaded with both milk chocolate chips and semi-sweet chocolate chunks. The malted milk powder adds a subtle depth of flavor, while the slight underbaking keeps the centers soft and chewy. These cookies deliver the perfect combination of crispy edges and tender, gooey centers.
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Ingredients
1 cup butter flavored Crisco
1¼ cups packed brown sugar
1 tablespoon vanilla extract
2 tablespoons chocolate syrup
1 large egg
2 cups all-purpose flour
½ cup malted milk powder
1 teaspoon baking soda
½ teaspoon salt
1 cup milk chocolate chips
1½ cups semi-sweet chocolate chunks
Directions
In a large mixing bowl, cream together the shortening, brown sugar, vanilla extract, and chocolate syrup. Beat the mixture for 2 minutes until light and fluffy.
Add the egg to the creamed mixture and beat until fully incorporated.
In a separate bowl, whisk together the flour, malted milk powder, baking soda, and salt.
Gradually add the flour mixture to the creamed mixture, stirring well after each addition to combine thoroughly.
Fold in the milk chocolate chips and semi-sweet chocolate chunks until evenly distributed throughout the dough.
Shape the dough into 2-inch balls and arrange on a baking sheet. Refrigerate for 20 to 30 minutes until chilled.
Preheat your oven to 375°F (190°C).
Bake the cookies for 8 to 12 minutes. They are done when the edges are set and lightly golden, but the centers remain slightly underbaked and puffy. Remove from the oven while still soft in the middle for the best chewy texture.
