We’ve been on a huge chocolate chip cookie kick lately. If you’ve browsed through the LMS archives you probably can tell I’ve made my fair share of chocolate chip cookies, but these little gems are in a league of their own. I put a twist on one of my favorite recipes, subbing out some of the flour for old-fashioned malt powder, adding chunks of malt balls (aka Whoppers) along with toffee bits, and using milk chocolate chips instead of semisweet. The results? Unbelievably delicious.
Malt is something I’ve really grown into. As a kid I’d only eat Whoppers if they were the last thing left in my candy sack after Halloween. Now I actually enjoy drinking malted milkshakes and eating chocolate malt balls. Strange huh? So when I was browsing through a friend’s blog and stumbled upon her toasted coconut malt ball cookies I knew I had to make my own version. I picked up a little box of candies and some malt powder and got to work.
Like I mentioned, I adapted one of my chocolate chip cookie recipes so that I could use malt powder in place of flour. It added just enough flavor to the dough without screaming malt. Along with the powder I chopped up a bunch of Whoppers to toss in the dough. Since the malt balls were milk chocolate, I wanted to stick with the same percentage of cacao and used milk chocolate chips. That was a really good decision. I loved how mild and smooth it was. But of course I couldn’t stop there. I used up the last bit of toffee pieces I had left over from another recipe. The toffee flavor worked perfectly with everything else going on in these cookies. Of course you could always add chunks of salty pretzels or peanut butter chips to balance the sweetness these too.
I chilled the dough for 24 hours and then baked them the following afternoon. Before going into the oven I sprinkled them with a little bit of sea salt for that sweet & salty combo. Nothing too intense, just a tiny pinch does the trick. After baking for a little over 11 minutes the cookies were nice and crisp on the edges and lightly golden brown on the tops. They turned out perfectly. I couldn’t help but eat one straight off of the sheet! These cookies were so good even my toughest critic (husband) who happens to dislike malt, was very impressed!
- 1⅓ c. all-purpose flour
- ½ c. original malt
- 2 tsp. cornstarch
- ¾ tsp. baking powder
- ¾ tsp. baking soda
- ¾ tsp. sea salt
- 10 tbsp. (1¼ sticks) unsalted butter, room temperature
- ½ c + 3 tbsp. brown sugar
- ½ c. granulated sugar
- 1¼ tsp. vanilla extract
- 1 egg
- ½ c. milk chocolate chips
- ¾ c. Whoppers, crushed or chopped
- ¼ c. toffee bits
- Sea salt, to sprinkle over balls of dough before baking
- In a large bowl, whisk together flour, malt, cornstarch, baking powder, baking soda, and the ¾ teaspoons sea salt, set aside.
- In a large mixing bowl of the bowl of a stand mixer, cream the butter, sugars until light and fluffy, about 3-4 minutes. Add the vanilla extract, then the egg, mixing well. With mixing speed on low, gradually add the dry ingredients, mix until just combined.
- Fold in the chocolate chips, whoppers and toffee bits. Place the dough into an air-tight container and chill for 3 hours, preferably 24. The longer the dough chills, the better it tastes. I chilled mine for 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper or baking mats, set aside.
- Using a standard size cookie scoop (1.5 tablespoons) place dough onto the prepared baking sheets (12 per sheet). Sprinkle the tops with a little sea salt, then place in the oven to bake for 10-12 minutes or until golden brown on the edges and lightly golden brown on the tops. The cookies should look a little soft in the centers but should not be doughy. Remove from the oven and allow to cool for 5 minutes on the sheets before transferring to a wire rack to cool completely.
Recipe source: Life Made Simple