The baby was asleep. The husband was out to dinner. What's a girl to do? Make Triple Chocolate Malted Cookies, of course!
I haven't made cookies in ages, and these just happen to be one of Mike's favorites. Actually, after one bite, they quickly become everybody's favorite. These cookies are soft, chewy, and chocolaty with a hint of malted milk flavor.
The dough is quite sticky, but becomes much more managable after chilling it in the refrigerator. It is also key to either line your cookie sheet, or spray it with cooking spray. Otherwise the cookies have a tendency to stick.
Despite the minor challenges presesented by a sticky dough, these cookies are worth every effort. They are delicious and the perfect accompaniment to a cold glass of milk!
Triple Chocolate Malted Cookies
Yields approximately 30 cookies
1 cup brown sugar, packed
6 tablespoons chocolate malted milk powder
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 cup milk chocolate chips
1/3 cup semi-sweet chocolate chips
- In a large bowl, combine sugar, malted milk powder, butter, syrup, vanilla and egg; beat with a mixer at medium speed until light and fluffy.
- In a medium bowl, combine flour and baking soda. Gradually add flour mixture to wet ingredients, stirring (or beating at low speed) until combined. Stir in chocolate chips.
- Chill dough for 30 minutes to overnight.
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- Drop dough by heaping teaspoonfuls 2 inches apart on cookie sheet. Bake for 10 minutes. [Cookies will appear puffy when first taken out of the oven] Cool on pan for 2 minutes or until firm. Remove cookies and cool on a wire rack.