Here’s what I said about this recipe back in 2011:
I was super excited to try this recipe. What’s better than a chocolate chip cookie? A malted chocolate chocolate chip cookie. Never heard of putting malt powder in a cookie recipe but it tastes great in whoppers, so – why not??
Here’s why: malted milk powder is extremely hard to come by if you live on the West Coast. I’m assuming anyway. As I couldn’t find nary a container of Carnation Malted Milk Powder anywhere in the nearby Fred Myers store. I asked two friendly guys working in the store if they had ever heard of malted milk powder and they scratched their heads at me as if the idea was vaguely familiar.
No dice. I ended up leaving the store with Ovaltine (malt flavor) but I think we all know that even though they are both made by Nestle, Ovaltine and Carnation Malted Milk Powder are highly different. At least they are in the Midwest.
A few things:
The original recipe called for 1 cup of butter-flavored vegetable shortening, of which I substituted out of the recipe. I’ve done this a million times. It should not have altered the cookie in any real significant way.
It’s my personal belief that there is way too much vanilla in this recipe. Unless you want your cookies to have a slight alcoholic taste then by all means, use the entire tablespoon. I would reduce to one teaspoon the next time I tried this recipe.
I whole-heartedly believe this recipe was meant for malted milk powder, not the Ovaltine substitute. Wouldn’t recommend it.
I would recommend adding at least another one-half to one cup of flour. My cookie dough was more of a whipped texture – light and fluffy than any dough you could roll into a ball. Also, they turned out insanely flat. Flatter than a pancake.
Grease your cookie sheets! I’ve never had to grease cookie sheets when baking cookies but I did not grease the cookie sheets for the first two batches and I could not remove them without destroying the structure of the cookie.
Lastly, no matter how long I baked the cookies, I could not get the middle to cook without burning the edges. The cookies were so unappealing looking (they look like anemic chocolate chip cookies) I didn’t dare bring them to work. I pawned them off on Sis and she took them to school to give to her kids.
Still the flavor (minus the strong taste of alcohol) was good. I think this recipe has potential – especially if you have Carnation Malted Milk Powder on the shelves of your local grocery store.
When I first started this blog I would publish a recipe no matter how bad it turned out. Sometimes those made for the funniest blogs. Over the years I learned to perfect a recipe (or close to perfect a recipe) before sharing it with readers. I figured most people wouldn’t want to replicate a blog that was a disaster or had crappy pictures so I began going through old blogs and updating them several years ago.
In updating this blog, I completely changed the recipe. I created a bakery-style cookie modeled after the Levain Bakery Copy-cat recipe that pleases so many people. This simple change made for a much improved cookie.
- 1 c. cold butter cut into small cubes
- 1 c. brown Sugar
- ½ c. sugar
- 2 eggs
- 1 T. vanilla
- 1 ½ c. cake flour
- 1 ½ c. flour
- 1 tsp. cornstarch
- 1 tsp. baking soda
- 1 ½ tsp. kosher salt
- 2 oz. unsweetened chocolate, melted and cooled
- ½ c. malted milk powder
- 6 oz. bittersweet chips, plus more for decorating
- 6 oz. semi-sweet chocolate chunks, plus more for decorating
Preheat oven to 425 degrees. (Oven temperature will vary. If this temperature browns your cookies too fast, try turning it down to 375.)
- In a large bowl, add flours, cornstarch, soda and salt and stir together to incorporate.
In a mixing bowl, cream together butter, brown sugar, and sugar until creamy. It will not be light and creamy like standard cookie dough. Add eggs, one at a time, mixing well after each one and scraping the sides and bottom to make sure all ingredients are incorporated. Add vanilla and melted chocolate and stir to combine.
Stir in dry ingredients. Mix until almost combined and then stir in chocolate chips. Stop mixing when you see no more flour (so long as the chips are sufficiently mixed in with the rest of the dough).
Make approximately 8 to 10 large balls of dough with the dough and place on light colored cookie sheets covered in parchment paper. You should have four to five cookies per cookie sheet. These cookies will spread out and you don’t want the cookies to touch during the baking process.
Bake for 10 to 13 minutes or until golden brown on the top and edges. Let cool completely on the cookie sheets. If you can’t wait for them to cool completely before trying them, allow to set at least 15 minutes before digging in.