Happy Valentine’s Day week everyone!
I got back from New York really late last night, so today’s post will be short and sweet.
(Pun obviously intended)
When it comes to baking, I enjoy experimenting and trying out new recipes. But at the end of the day, my favorite thing to bake will always be chocolate chip cookies. Is there anything more delicious than chocolate chip cookie dough? Or a homemade chocolate chip cookie right out of the oven?
However, I am always on the hunt for the “best” ever chocolate chip cookie recipe, and enjoy trying out recipe variations with different tweaks and changes that affect the final cookie. I personally prefer a more puffy, chewy cookie as opposed to a thinner, crispy cookie and so when I saw this recipe, I was really intrigued. It differed from my standard recipe in a few different ways, including:
-It uses melted butter vs. soften butter
-It uses all brown sugar vs. a combination of brown/white sugars
-It includes both cornstarch and malted milk powder
I decided to give it a try and was very happy with the results! I loved the rich flavor of these cookies, and really liked how puffy and chewy they turned out. I really think that the addition of malted milk powder gives them a little extra something that’s incredibly delicious! (Also, excuse the poor lighting in all these photos – just like these marshmallows I made, I was forced to take the photos of this recipe at night lest my finished product get eaten before I had time to take photos during the day!)
Soft Malted Chocolate Chip Cookies
Recipe Source: Cookies & Cups
2 1/2 cups flour
1/2 cup malted milk powder
1 tsp baking powder
1 1/4 tsp kosher salt
2 tsp cornstarch
1 cup butter, melted
1 1/2 cups light brown sugar
1 Tbsp vanilla
2 cups chocolate chips, (optional ~ plus 1 more cup for pressing into tops of cookies)
Whisk flour, malted milk powder, baking powder, salt and cornstarch together. Set aside.
Melt butter in a small saucepan over medium low heat. Remove from heat.
In large mixing bowl combine the butter and brown sugar, using wooden spoon or mixer set on lowest setting.
Stir in eggs and vanilla with mixer still on lowest setting until combined.
Stir in dry ingredients until evenly incorporated.
Fold in chocolate chips.
Chill dough for 2 hours or up to 3 days.
Preheat oven to 350°
Line baking sheet with parchment paper.
Scoop approximately 2 Tbsp of dough and form into a ball. Place dough 3 inches apart on lined baking sheet. Press additional chocolate chips into the top of the dough balls if desired.
Bake for 11-12 minutes until the edges golden. Don’t over-bake.
Allow to cool on baking sheet for 3 minutes and then transfer to a wire rack to continue cooling.
As the instructions say, you do not want to overbake these cookies and I’d definitely err on the side of underbaking them . That way, they are super soft and chewy once they cool vs. getting dry and hard.
Nothing says “I love you” like a warm chocolate chip cookie, so I’d highly recommend making a batch of these cookies for that special person in your life this week! 🙂