Cookies always make me happy. Chocolate chip cookies, sugar cookies, snickerdoodles, peanut butter cookies, oatmeal cookies…I’ll take one of each! I’m never one to turn down a warm from the oven cookie, especially one like today’s recipe that’s just oozing with chocolately goodness!
Here’s one cookie recipe that will make any chocolate lover weak in the knees. Packed with chocolate malt powder, cocoa powder and dark chocolate chips, these cookies are best accompanied with a glass of milk, or maybe a good old-fashioned malted chocolate milk. 😉
These babies were everything I could have hoped for-rich, thick and chewy! I added a bit of espresso powder to enhance the chocolate flavor even more, however, it can be omitted if you don’t have any on hand. You’re still sitting there? What are you waiting for? These cookies are just begging to be baked, just make sure you have someone to help you eat them..otherwise it could get dangerous. You’ve been warned! 😉
Yield: 2 dozen cookies
Prep Time: 15 minutes
Cook Time: 14 minutes
1 1/4 cups all-purpose flour
1/4 cup chocolate malted milk powder
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon espresso powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
3/4 cup packed dark brown sugar
1/4 cup granulated white sugar
1 large egg
1/2 tablespoon vanilla extract
One 10-ounce bag dark chocolate chips, divided
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
In a medium bowl, whisk together flour, malted milk powder, cocoa powder, baking soda, cream of tartar, espresso powder and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl then add the egg and vanilla and beat until well combined. Add the flour mixture and mix until incorporated. Fold in 1 ¼ cups chocolate chips.
Roll two tablespoons of dough into a ball and place on prepared baking sheet, repeat with remaining dough spacing 3 inches apart. Press 5 or 6 additional chocolate chips into each cookie ball.
Bake cookies until almost set and no longer super soft in the middles, about 12 to 14 minutes. Cool 3 minutes on baking sheet, then transfer to wire rack to cool completely.
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