foolproof chocolate chip cookie recipe, but I'd seen a few different variations recently and I wanted to try it out for myself.
Catchy name isn't it? It's been a fun few days for me trying to perfect this recipe, because it means I have a constant supply of cookies on my kitchen counter. And my whole house smells like cookies. Heck, even my hair was smelling like cookies. For those of you who love chocolate chip cookies as much as I do, you know this is a good thing.
Hart's Pub during the Gourmet Rabbit launch party. Apparently it was the same cookie dough they use for their chocolate chip cookie skillet and it was eye-opening. The extra dash of salt really balanced out the sweetness of the chocolate in these freshly baked cookies, making them so intensely moreish. The other recipe I was interested in trying was Pioneer Woman's Malted Milk Chocolate Chip Cookies because how darn good do they look?!
A was more than happy to eat up the failed batches, something about the salt levels and the caramel helped to overcome his general lack of interest in cookies.
The Salted & Malted Chocolate Chip Cookie! For some of the batches I baked them a little longer so they went dark golden brown and were crunchy all the way through (the way I usually like my cookies, see 3rd photo of this post) and these were great too. Basically it's up to you to decide if you want to make them chewy or crunchy and adjust the baking time accordingly. The hit of malt flavour adds something extra special, making it just like a malteser in cookie form. I used Horlicks, but I'm totally going to use Milo next time! I loved the hit of salt in every bite, I reckon it's a great recipe for anyone who doesn't have much of a sweet tooth. But the sweet tooths will love it anyway, because of all that chocolate ;)
Salted & Malted Chocolate Chip Cookies
(adapted from my basic chocolate chip cookie recipe, makes 36 cookies)
125g unsalted butter, softened
1 cup tightly packed brown sugar
1 tsp pure vanilla extract
1 large egg
1/2 cup malted milk powder, or Horlicks, Milo or Ovaltine
1 1/4 cups (approx 175g) plain flour
1/2 tsp baking powder
1 1/2 tsp salt
1 1/2 cups + 1/2 cup dark chocolate chips (or more, because there's no such thing as too much chocolate!)
Preheat the oven to 180°C (350°F) and line two cookie sheets with baking paper. Place butter and sugar in a large mixing bowl and beat with an electric mixer on high until fluffy and pale. Add vanilla and egg and beat on low for a minute to combine. Add malt powder and beat on medium for a minute to combine. With the mixer still on low, add in the sifted flour, baking powder and salt until just combined. The dough should come together and be quite dry and a bit sticky. Using a wooden spoon fold through 1 & 1/2 cups of chocolate chips.