Best. Chocolate Chip Cookies. Ever. Period.

Sharing recipes along with life lessons…because we all have to eat!

We have been making these cookies for many years and they are sooooooooooooo good.

Then again if you don’t like malt (as in an ice cream malt versus an ice cream shake) you probably won’t like these as much as we do.

Our way: We make these exactly like the recipe says. No substitutions, no changes. We do use our favorite Pampered Chef small cookie scoop instead of the 2 inch balls so we get more cookies – they’re smaller but that just means fewer calories, right? But otherwise, when something is so right, we don’t mess with it…

Chocolate Malted Cookies

• 1 C butter-flavored shortening (crisco)
• 1-1/4 C packed brown sugar
• 1/2 C malted milk powder (original)
• 2 Tbsp chocolate syrup
• 1 Tbsp vanilla extract
• 1 egg
• 2 C all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1-1/2 C semisweet chocolate chunks
• 1 C milk chocolate chips

In a mixing bowl, combine the first five ingredients; beat for 2 minutes. Add egg. Combine flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. Shape into 2 inch balls; place 3 inches apart on ungreased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack. Yield: about 1-1/2 dozen.

Taste of Home Grand Prize Winner, Teri Rasey-Bolf

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