We have loved our Chocolate Chip Malted Cookie recipe that we’ve been making for years and years taken from Taste of Home.
But I’ve stopped using Crisco almost completely and that recipe calls for butter-flavored Crisco. I banned margarine from the house about 5 years ago. It’s all butter in my baking now. Look at these healthy strides I’m making.
Let’s discuss the evils of white sugar another time, okay? I want to stay focused. This is about our new favorite cookie.
The recipe inspiration is from one that was seen around blogland in several places and you can check out the original recipe on The New York Times from 2008.
I’ve made them 3 times now and with some personal tweaking, they are now at the top of our favorites list!
The things we think elevate these to our new favorites:
- Two kinds of flour ~ cake flour and bread flour
- Coarse salt
- Creaming the butter and sugar for 5 minutes
- Three kinds of chocolate chips
- Refrigerate dough over night before baking
- Sprinkling with sea salt before baking
Scary Baby graciously allowed me to photograph her first cookie tasting.
Wizzy wasn’t quite as dramatic.
We love, love, love these cookies. They are fat and chewy and lightly crisp at the edges. The texture is exactly what I want in a cookie and I think the combination of two flours and refrigerating overnight are the keys to this perfect cookie!
Triple Chocolate Chip Malt Cookies
2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1/2 cup malted milk powder
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 1/4 cups unsalted butter
1 1/4 cups dark brown sugar (can use light but we like dark)
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups chocolate chips – mix a combination of dark, semi-sweet and milk chocolate chips
Optional add-ins: You can also add in 1 cup of broken pretzel sticks and/or 1 cup of caramel bits which turn them into another delicious cookie!
Mix flours, malted milk powder, baking soda, baking powder and salt into a bowl. Set aside. Cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Mix in chocolate chips.
Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours or frozen.*
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Use small cookie scoop (or large if you want giant cookies and bake a few minutes longer) and place on cookie sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 12 to 14 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
Side note: The sea salt is optional. The Grunter and I love it. The others are lukewarm about it. The malted milk powder is also optional but we think it adds another subtle layer of flavor that we love. You decide.
*Frozen Cookie Dough Has Changed My Life
Don’t laugh at that. I have frozen cookie dough for years. Usually at holiday baking frenzy time.
What changed my life about freezing it is to scoop out the cookies and freeze into individual cookie balls first and putting in ziploc freezer bag.
Shut up. I’m slow but when I learn something worth sharing, I share!
The prep time is totally worth it. Having bags in the freezer with cookie dough is great for all of us.
Baking just a dozen hot, fresh, homemade cookies after dinner is perfect. Really, is there a bad time to bake a dozen cookies?
Recipe inspiration came from a variety of sources. Look how this blog inspiration circle of life thing works:
My Baking Addiction inspired me to try the New York Times cookies AND led me to…
Goodlife Eats who taught me how to freeze cookie dough the right way and…
Leigh Anne inspired me to add pretzels and caramels to a batch of dough because she was inspired by…
The Diary of Dave’s Wife even though we all used different chocolate chip cookie base recipes.
Let me know if you make them. Or share your recipe if you have one that rivals this one.
These are the ones I put in the college care packages and I didn’t hear any complaints except from my family who squealed “Don’t send them all to other people!”
Which is why I’ve made two more batches.
And now I’m on to my pumpkin obsession…