Chocolate Chip Malted Milk Ball Cookies Recipe
TYPE: Drop cookie
DESCRIPTION: The distinctive flavor of malt gives these cookies a twist. Malt powder as well as malted milk balls are added to the dough along with chocolate chips.
FIELD NOTES: Ovaltine, the popular milk flavoring, is easy to find and adds an elusive malt flavor to these cookies. You can find it in any supermarket near the chocolate syrup and instant cocoa mixes.
LIFESPAN: 1 week at room temperature in airtight container
Chocolate Chip Malted Milk Ball Cookies
(Yield: 60 cookies)
- 2 1⁄4 cups all-purpose flour
- 1⁄2 cup Ovaltine
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3⁄4 cup granulated sugar
- 3⁄4 cup firmly packed light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups roughly crushed chocolate-covered malted milk balls (such as Whoppers)
- 1 cup semisweet chocolate morsels
1. Whisk flour, Ovaltine, baking soda, and salt together in a small bowl.
2. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add granulated sugar and brown sugar gradually, beating until light and fluffy, about 3 minutes, and scraping down bowl once or twice. Beat in vanilla, then eggs, one at a time, scraping down bowl. Add about one-third of flour mixture and mix on low speed.
Gradually add remaining flour mixture, mixing just until blended. Stir in crushed malted milk balls and chocolate morsels. Cover with plastic wrap and chill dough at least 2 hours or overnight.
3. Preheat oven to 375oF. Line 2 cookie sheets with parchment paper.
4. Drop chilled dough by generously rounded tablespoon 2 inches apart on prepared cookie sheets. Bake until edges and tops just begin to turn light golden brown, about 12 minutes. Place sheets on racks to cool for 5 minutes, then remove cookies from sheets and place directly on racks to cool completely.
Good Cookie Tip
The chocolate-covered malted milk balls that I purchased came in a bag. I rolled a rolling pin over the bag before opening it to simply, and cleanly, crush the candies.
Recipe © 2012 by Dede Wilson and used by permission of The Harvard Common Press.