This recipe is inspired by the Chocolate, Chocolate, Chocolate Cookies recipe Grandma Mo sent me. After that unfortunate flop, I decided a malted milk cookie is a wonderful concept that needs to be further tested. So I took one of my favorite chocolate cookie recipes and crossed it with the Chocolate, Chocolate, Chocolate Cookie recipe to get this:
- 4 ½ c. flour
- 2 tsp. salt
- 2 tsp. baking soda
- 1 c. cocoa
- 1 ½ c. malted milk powder
- 1 c. butter, room temperature
- 1 c. vegetable shortening (like Crisco)
- 4 c. dark brown sugar
- 4 eggs
- 2 tsp. vanilla extract
- 1 package semi-sweet chocolate chips
- 1 package milk chocolate chips
- Flaked sea salt for garnish
- Cream butters and sugar. Add eggs, vanilla, cocoa and malted milk powder. Add dry ingredients. Mix in chips.
- Roll cookies into 1 ½ inch balls. Seal/cover cookies. Refrigerate overnight or up to a few days.
- When ready to bake, preheat oven to 350 degrees.Bake at 350 degrees for 18 to 20 minutes. Top with sea salt straight out of the oven.
I hate to toot my own horn but these cookies are genius. The malted milk flavor seems to reduce when you bake the cookies so I think they could use a bit more malted milk flavor. But other than that, I have no complaints.