Double Malt Chocolate Chip Cookies
The perfect cookie for malt lovers, these cookies call for a little barley malt syrup and a good bit of malted milk powder.
Servings 33 Cookies
Cost 5
Ingredients
- 1 ¼ cups granulated sugar (250 grams)
- 2 sticks unsalted butter, softened (228 grams)
- ⅓ cup malted milk powder (I used the weight of 56 grams) (56 grams)
- 2 teaspoons barley malt syrup (15 grams)
- 2 teaspoons mild molasses (8 grams)
- 1 tablespoon vanilla extract (14 grams)
- ⅛ teaspoon cinnamon
- ⅛ teaspoon baking soda
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 large egg (48 grams without shell)
- 2 cups all purpose flour (I used the weight of 280 grams) (280 grams)
- 2 cups assorted chips (dark, milk, white)
Instructions
- Preheat oven to 350 degrees F. Have ready a couple of rimmed baking sheets.
- Set the bowl of a stand mixer on your scale and add the sugar, butter, malted milk powder and both syrups by weight, then add the vanilla, cinnamon, baking soda, baking powder and salt.
- Using the paddle attachment, beat until mixture comes together and is creamy. Increase mixer speed to medium and beat for about 5 minutes, stopping to scrape bowl often. Add the egg and beat on medium just until smooth.
- With the mixer on low, add the flour, scraping the side of the bowl as needed, then add the assorted chips.
- Using a medium size cookie scoop, scoop the dough onto the baking sheets spacing about 2 inches apart. If you don't want to bake all of the cookies at once, scoop dough onto dinner plates lined with plastic wrap, then cover and chill.
- Bake cookies for 13 to 15 minutes or however long it takes for the cookies to appear set. Let cool on the baking sheet for about 3 minutes, then transfer to a wire rack to finish cooling.