Introduction: Chocolate Malt Cookies
It's been a long time since I made cookies, mostly because I don't have any will power and would eat the whole batch within a day. But it's my birthday coming up and I figure I'm allowed a treat every now and again. These cookies absolutely rock and I will definitely be making them again soon. The chocolate flavour here is not overwhelming and the little nuggets of malteasers/whoppers bring a great extra layer of loveliness. I know you will love this recipe if you give it a go.
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Step 1: Ingredients
(developed from a recipe from hummingbird on high.)
1 cup plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Ovaltine or other malted milk powder with some cocoa
115g unsalted butter, softened
1/2 cup light brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1 ½ cup malteasers/whoppers, very roughly chopped (I used a 135g sharing pouch of malteasers)
Preheat the oven to 190C and line a couple of baking sheets with parchment paper.
Cream together the butter and sugars for a few minutes, until the colour has lightened and like a milky coffee. (about 3 minutes with an electric whisk should do it).
Add the egg and vanilla extract and beat for 30 seconds or so more so that everything is combined.
Now add the flour, ovaltine, salt and baking powder. Beat everything together well for a few seconds. There's no need to beat it for very long.
Stir through your roughly chopped malteasers or whoppers with a spoon or spatula. then dollop tablespoons of the mixture on to the baking sheets. Make sure you leave plenty of space between each cookie as these spread out a lot.
Bake for 8 minutes if you want them soft and gooey and more brownie like or for 10 minutes if you want them to have more crunch. I tried both ways and they're equally awesome.
Remove from the oven and allow the cookies to cool on the tray before moving them. They will be very soft and hot so give them at least 15 minutes or half an hour before you try to move them.
Finalist in the