Chocolate Malt Cookies

I knew the second I saw Chocolate Malt Cookies that they would make the cookie baking day list. My mom is a huge fan of Whoppers (see Whoppers Cupcakes), so I thought she’d really enjoy them. Four kinds of chocolate are in this cookie. That’s right four!

So, how’s it taste?

It’s chocolatey-good, as you would expect from all that chocolate! I used chocolate malt powder, so the taste of malt was a little more subtle than I would have liked. The cookies aren’t rich, even with all that chocolate, and they are slightly crisp on the outside and stay chewy on the inside. I found these cookies on The Novice Chef blog and her recipe is adapted from the original. I’ll give her version a try next time I make these. She uses more malted milk powder and more syrup and reduces the flour. While I enjoyed the original version, the dough was a bit on the stiff side and I think they’d have a better texture with less flour. They were still fantastic cookies that need to be baked again…and soon!

Other goodies from Cookie Baking Day 2011:
Cream Cheese Spritz Cookies
Orange Pecan Gems
Iced Lemon Pistachio Cookies
Cranberry White Chip Oatmeal Cookies
Triple Chocolate Oreo Chunk Cookies
Banana Walnut Chocolate Chunk Cookies

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Chocolate Malt Cookies

Cooking Light, May 2005
makes 2 1/2 dozen
per cookie: 125 calories, 3.9g fat, 1.9g protein, 20.8g carbs, 0.5g fiber

Ingredients:

1 cup packed brown sugar
6 tbsp. malted milk powder
5 tbsp. butter, softened
3 tbsp. chocolate syrup
1 tbsp. vanilla extract
1 large egg
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup milk chocolate chips
1/3 cup semisweet chocolate minichips

Directions:

1. Combine the brown sugar, malted milk powder, butter, chocolate syrup, vanilla extract, and egg in a large bowl; beat with a mixer on medium speed for 2 minutes or until light and fluffy. 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.

2. 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.