You can never have too many chocolate chip cookie recipes in your archive and this is just another you cannot miss!
If there is one little gift you that will sure light a smile on my face, it would be the simple gift of a chocolate chip cookie. It never fails. Yet more than just my love for this classic cookie, it’s the gesture that I appreciate most. You can read about my obsessed reaction to the time I received a hefty bag of the most amazing cookies EVER, the Levain Bakery cookies and about the time my adorable neighbor, Katie, made me cookies here.
As a result of my inner mush, for a lack of a better word, I tend to think everyone appreciates a cookie so when given the chance, I make them for others too. Remember a few weeks ago when I mentioned in my red velvet cheesecake brownies post that I brought cookies to a Super Bowl party? Well, these were it. Just know, before the end of the game, they were ALL GONE! Luckily I had my fill before the party.
But malt… that nostalgic feeling that washed over you as a kid as you drank a milkshake. Yea, I still get this feeling even as an adult. Sometimes, I yearn for it and there’s no shame in that! So what do I do now to get my inner kid out but may not necessarily want a milkshake? I use malted milk powder to enhance my favorite chocolate chip cookie recipe, then dance around with a cookie in each hand like no one’s watching!
Before the party, of course!
- 3 cups all-purpose flour
- 1 cup malted milk powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 cup unsalted butter, softened
- ¾ cup + 4 teaspoons (6 oz.) dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1½ cups semisweet chocolate morsels
- Line a large baking sheet with parchment paper; set aside.
- In a medium bowl, whisk flour, malted milk powder, baking powder, baking soda and salt; set aside.
- In a separate bowl, beat butter on medium speed using an electric mixer until light and fluffy, about 1 minute. Add in both sugars to the butter and beat for another 1 - 2 minutes. Gradually add eggs and vanilla and continue mixing on medium speed until just combined, scraping the sides of bowl (the batter will appear lumpy).
- Reduce the speed to medium-low and gradually add the flour mixture. Stir in chocolate morsels and nuts.
- Drop about 1/8 cup or 2 tablespoonfuls of dough onto the prepared baking sheet about 2 to 3 inches apart. Refrigerate for 30 minutes.
- Heat oven to 375 degrees F. Bake one sheet at a time for 12 to 15 minutes, or until the edge of the cookies turn to a light golden brown. Let cool for 5 minutes on the cookie sheet before removing onto a wire rack for further cooling. ENJOY!
Malt Chocolate Chip Cookies was adapted from Levain Bakery's Copycat Chocolate Chip Walnut Cookies
Recipe Source: www.urbanbakes.com