Chocolate Malt Cookies With Chocolate Chips Recipe 425 Food

CHOCOLATE MALTED SHAKES WITH CRISPY CHOCOLATE CHIP COOKIES

Steps:

• For the chocolate malted shakes: Put ice cream, milk and malted milk powder in a blender and blend until combined, but still thick. (If your blender isn't big enough to handle 1 quart of ice cream, blend in batches.)
• For the whipped cream: Combine cream, granulated sugar and salt in a stand mixer fitted with the whisk attachment and whip on medium speed until it reaches medium peaks.
• Pour the blended malt into 4 to 6 tall glasses, top with whipped cream, then tear Crispy Chocolate Chip Cookies in half and place one half on top of the whipped cream in each glass.
• Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
• Mix together the flour, baking soda and salt in a medium bowl. Set aside.
• Cream the butter with both sugars in a stand mixer fitted with the paddle attachment until light and fluffy. Add the egg, egg yolk and vanilla and beat well. Mix in 1/3 cup room temperature water. Mix in the flour mixture until well combined, then stir in the chocolate chips.
• Scoop the dough into balls slightly smaller than a golf ball and place on the lined baking sheet. (Cookies can be placed close together since you are only freezing them right now.) Chill the cookies in the freezer for 30 minutes to 1 hour.
• Line another baking sheet with parchment paper.
• Take the cookies off the frozen baking sheet and place them at least 3 inches apart on the new sheet. Let them warm up just enough so you can squish them. Pressing with your palm or the flat bottom of a glass, gently flatten each cookie to about 1/4-inch thick.
• Bake until kinda dark golden brown, 20 to 25 minutes. Let cool on the baking sheet on a wire rack for 15 minutes.

CHOCOLATE MALTED COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, beat the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for 2 minutes. Add egg. , Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. , Shape into 2-in. balls; place 3 in. apart on ungreased baking sheets. Bake for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack.

MALTED CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F with racks in the middle-upper and middle-lower portions. Line two baking sheets with parchment paper.
• Combine flour, baking soda, salt, cornstarch, and malted milk powder. Set aside.
• Using a stand mixer fitted with the paddle attachment (preferred) or a hand mixer, beat butter, brown sugar, and granulated sugar until combined (about a minute or two). Because the butter is cold it won't look as soft and creamy as you might be used to, that's ok, keep beating it. Add egg and vanilla, beating until combined and scraping the sides and bottom of the bowl as needed. Beat in the flour mixture until fully combined. Add the chocolate chips and malted milk balls, mixing until combined (I mix them in by hand with a wooden spoon).
• Scoop the dough into generous 2-tablespoon portions and form into tall balls. Balls should be a bit taller than wider (see photo). This makes thicker cookies. Place on the lined baking sheets with several inches in between each dough ball. If desired, you can press a few chocolate chunks/chips onto the top of each dough ball.
• Bake*** for 9-11 minutes, until the edges are just beginning to set and the centers are still underdone. The cookies should be so soft that if you tried to pick them up off the baking sheet they would fall apart. Place the baking sheets on cooling racks and cool completely, they will firm up as they cool. See recipe notes regarding optional step of shaping the cookies after baking. If desired, sprinkle the tops of the cookies with flaky sea salt.

MALTED CHOCOLATE CHIP COOKIES

Steps:

• In a mixing bowl, combine shortening, brown sugar, malted milk powder, chocolate syrup, and vanilla; beat for 2 minutes.
• Add egg and mix.
• In a small bowl mix flour, baking soda, and salt.
• Gradually add to creamed mixture.
• Stir in chocolate chips and chunks.
• Shape into 1 1/2 - 2-inch balls; place about 3-inches apart on ungreased baking sheets.
• Bake at 350° for 10-12 minutes or until golden brown.
• Cool for 2 minutes on pan before removing to wire racks to cool completely.

MALTED MILK CHOCOLATE CHIP COOKIES--REE DRUMMOND

Steps:

• Preheat the oven to 375 degrees F.
• Cream the butter, then add both sugars and cream until fluffy. Add the eggs and beat slightly, then add the vanilla and beat until combined. Add the malted milk powder and beat until combined.
• In a separate bowl, sift together the flour, baking soda and salt. Add to the butter mixture, beating gently until just combined. Add the chocolate chips and stir in gently.
• Drop by teaspoonfuls (or use a cookie scoop) on an ungreased baking sheet, leaving plenty of space between the cookies (they spread out quite a bit). Bake for 9 to 11 minutes. The cookies will be very flat and very chewy. Allow to cool slightly before removing from pan with a spatula.
• Optional: Allow to cool completely, then use 2 cookies to make an ice cream sandwich. Add sprinkles to the sides of the ice cream, then wrap individually in plastic wrap.

MALTED MILK CHOCOLATE CHIP COOKIES - WOW!

Steps:

• In a mixing bowl, combine the first five ingredients; beat for two minutes.
• Add egg.
• Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition.
• Stir in chocolate chips& chunks.
• Shape into 2" balls; place 3" apart on ungreased cookie sheets.
• Bake at 375 for 12-14 minutes or until golden brown.
• Cool for 2 minutes on the tray before removing to wire racks.

CHOCOLATE MALT BALL COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Combine the oats, flours, milk powder, baking powder and salt; gradually add to creamed mixture and mix well. Stir in malted milk balls. , Drop by heaping tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 10-14 minutes or until set and edges begin to brown. Cool for 2 minutes before removing from pans to wire racks.