Chocolate Malted Cookies

I have lost track of how many times I have made Cooking Light's Chocolate Malted Cookies. They are AMAZING, absolutely my favorite cookie of all time. These cookies are brought to holiday parties, sporting events, and friend and family gatherings. My students who are also my TA's (teaching assistants who receive credits for helping teachers) always look forward to their birthday present from me, because it is always a bag of Chocolate Malted Cookies!! This post is dedicated to my friend Danica who fell in love with these cookies at Erik and Shelly's Superbowl party, here you go Danica!


Chocolate Malted Cookies

Ingredients
1 cup packed brown sugar
6 tablespoons malted milk powder (such as Carnation)
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 teaspoon salt
1/2 cup milk chocolate chips
1/3 cup semisweet chocolate minichips

Preparation
Preheat oven to 350°.

Combine first 6 ingredients in a large bowl; beat with a mixer at medium speed for 2 minutes or until light and fluffy. Lightly spoon flour into dry measuring cups; level with a knife. 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.

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.

Yield
2 1/2 dozen cookies (serving size: 1 cookie)

Nutritional Information
CALORIES 125(28% from fat); FAT 3.9g (sat 2g,mono 1.5g,poly 0.2g); PROTEIN 1.9g; CHOLESTEROL 14mg; CALCIUM 28mg; SODIUM 124mg; FIBER 0.5g; IRON 0.7mg; CARBOHYDRATE 20.8g



Ingredients for first mix.


Instead of just softening the butter I melt it in a coffee cup in the microwave for about 40 seconds.


Combine the first 6 ingredients in a large mixing bowl.


Beat with a mixer (stand or hand) for two minutes on medium speed or until light and fluffy.


Dry ingredients to be added to the chocolate malt mixture.


Whisk together the flour, salt and baking soda.


Gradually add flour mixture to sugar mixture.


Beat at low speed until well blended.


The mixture should be very thick.


Measure out about a cup of chocolate chips.


Pour the chocolate chips on top of the cookie batter.


Mix the chocolate chips into the batter.


Cover two cookie sheets with parchment paper, the recipe does not call for this, but it will greatly help in keeping the cookies shape during their removal from the pan.


Drop dough by heaping teaspoonfuls 2 inches apart onto baking sheets.


Bake at 350° for 10 minutes, in my oven it takes 13 minutes.


Remove the cookies from the oven and let them rest on the pan for a few minutes before moving.


If making a double batch, transfer the cookies to a cooling rack.



I don't deviate much from the Chocolate Malted Cookies recipe because Cooking Light has really nailed it for me. I do bake them on parchment paper to keep them from sticking to the pan, and also bake them for three minutes longer than the recipes suggests, but my oven runs a bit cool. These cookies are soft and chewy on the inside with a more firm texture around the edges. The chocolate on chocolate base is not overwhelming, and these are excellent with a glass of cold milk. Chocolate malt gives these cookies a flavor that many can't place, which makes them even more interesting. CL's Chocolate Malted Cookies have been made in our house countless times, this is a recipe that we will use forever. My TA's enjoy these cookies so much that I thought I would let you all see just how much they love them!

Enjoy!
-Heather


Laura and Doreen!


Grant and Courtney!


Dillon!