These cookies are super good, but I kind of wish I had seen this blog from King Arthur Flour a week earlier, because maybe if I had frozen some of the dough, I wouldn’t have eaten 39 cookies myself in Very Few Days. Because, um, I sure did eat all of these quite rapidly. The last few of them as sandwiches with a not-quite-right attempt at this malted caramel marshmallow recipe.

Ingredients:

No surprises what a bowl of white powders looks like…

If you have a large microwave-safe bowl, melt the butter in the bowl, otherwise, pour the melted butter into your large bowl then stir in the brown sugar.

Add the eggs and vanilla and stir until combined.

Add the dry ingredients and stir until just combined.

Fold in the chocolate chips.

Cover and refrigerate at least 2 hours, up to 3 days. (This is pretty quick to throw together in the morning, making for fairly quick cookies after work!)

Once chilled, preheat oven to 350 degrees and line two baking sheets.

Scoop dough in roughly 2 tablespoon balls of dough – I used a medium cookie scoop. Place on your lined sheets. You can press extra chocolate chips into the surface, if desired, for looks, but this felt like already a decent amount of chocolate to me. (Who am I??)

Bake 11-12 minutes, until golden at the edges.

Cool 3 or 4 minutes on the sheet, then transfer to a wire rack to complete cooling, and scoop and bake more cookies, until all the dough is used up.

Malted Chocolate Chip Cookies

From Cookies and Cups.

• 2 1/2 cups flour
• 1/2 cup malted milk powder
• 1 teaspoon baking powder
• 1 1/4 teaspoons kosher salt
• 2 teaspoons cornstarch
• 1 cup butter, melted
• 1 1/2 cups packed light brown sugar
• 2 eggs
• 1 tablespoon vanilla
• 2 cups chocolate chips

In a medium bowl, whisk together the flour, malted milk powder, baking powder, salt, and cornstarch, then set aside.

If you have a large microwave-safe bowl, melt the butter in the bowl, otherwise, pour the melted butter into your large bowl then stir in the brown sugar. Add the eggs and vanilla and stir until combined. Add the dry ingredients and stir until just combined, then fold in the chocolate chips. Cover and refrigerate at least 2 hours, up to 3 days.

Once chilled, preheat oven to 350 degrees and line two baking sheets.

Scoop dough in roughly 2 tablespoon balls of dough and place on the lined sheets. Bake 11-12 minutes, until golden at the edges. Cool 3 or 4 minutes on the sheet, then transfer to a wire rack to complete cooling, and scoop and bake more cookies, until all the dough is used up.