There’s a lot going on in these cookies, and all of it’s good. Chocolate chips, chocolate pudding mix, and malted milk powder work together to make something really super delicious and simple to throw together.
Ingredients:
- 2 1/2 cups all purpose Gold Medal Flour
- 1/2 cup Carnation Malt Powder
- 3.4 ounce box instant chocolate pudding mix
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups semi sweet chocolate chips
Preheat oven to 350 degrees. Line two baking sheets with a silpat or parchment and set aside. Combine the flour, malt powder, pudding mix, baking soda, and salt in a medium bowl and stir together.
In a large bowl, cream together the butter and sugars.
Add the eggs and vanilla and beat until combined.
Add the dry goods mixture, starting beating on low to avoid a huge puff of flour in your face, beating until just combined.
Stir in the chocolate chips, then scoop dough with a medium cookie scoop onto the lined pans.
I was going to freeze these – to bake you’d want to space them out over two pans so they can spread!
Bake 11-13 minutes, then let cool for several minutes on the pan before transferring to a wire rack to cool completely.
Alternately, freeze the dough and bake a few at a time in the toaster oven. With mine, I throw them in right when I get home and set it to 300 for 12 minutes, and leave them in there a while longer once it’s turned off, while I shower and eat dinner, but each toaster oven’s different!
Chocolate Malted Cookies
From Picky Palate.
- 2 1/2 cups all purpose Gold Medal Flour
- 1/2 cup Carnation Malt Powder
- 3.4 ounce box instant chocolate pudding mix
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups semi sweet chocolate chips
Preheat oven to 350 degrees. Line two baking sheets with a silpat or parchment and set aside. Combine the flour, malt powder, pudding mix, baking soda, and salt in a medium bowl and stir together.
In a large bowl, cream together the butter and sugars. Add the eggs and vanilla and beat until combined. Add the dry goods mixture, beating until just combined. Stir in the chocolate chips, then scoop dough with a medium cookie scoop onto the lined pans. Bake 11-13 minutes, then let cool for several minutes on the pan before transferring to a wire rack to cool completely.
sparecake 