This lovely recipe, for Malted Milk & Chocolate Chip Cookies is so easy to make, and results in a wonderfully flavoured and soft-textured cookie.
The idea came to me as I was experimenting with trying to recreate Malted Milk Biscuits, which are readily available in supermarkets.
I also had some malted milk powder which needed to be used up fairly soon. So I created these cookies, in virtually no time at all and they tasted very good indeed.
For my malted milk powder I used Horlicks though other brands such as Ovaltine will also work very well but with a different colouring to the cookies.
As a quick aside, I remember in the 1950s going to ‘Saturday morning pictures’ which was a special treat. Every week all the children there would happily join in with the singing of ‘we are the ovalteenys(ovalteenies), which is a song of a childrens’ club created in the 1930s.
But back to the recipe which, as I mentioned already, is very easy to make. It can be done by hand or with a hand mixer. When the dough is made it just needs to be chilled as the oven is preheated. Then the dough can be divided into equally sized balls and baked.
The resultant cookies are slightly crunchy around the edges and lovely and soft in the centre. The flavour of the malted milk powder comes through very well and matches well with the chocolate chips. The choice of chocolate chips is individual. I used semi-sweet chips, with 51% cocoa solids, but milk chocolate or even darker chocolate would work well too.
I made 28 cookies of about 35 grams each, but the size of the balls of dough you use will determine how many cookies you will get. They will store. well for a few days in an airtight container, though they will become slightly more sticky too.
I must say I really enjoyed these cookies and have made them a few times already.
Another very simple and tasty cookie recipe is my Basic Chocolate Chip Cookies.
Malted Milk & Chocolate Chip CookiesCourse: Biscuits & CookiesCuisine: bakingDifficulty: Easy
150g(10tbsp _ 2 tsp)softened unsalted butter
150g(3/4 cup) caster, or granulated, sugar
2 medium eggs(large in USA)
200g(1 cup) malted milk powder
300g(2 cups, based on scooping packed flour into a 250ml cup) plain flour
3g(1 tsp) baking powder
5 mil(1 tsp) vanilla extract
100g(1/2 cup) chocolate chips
- Cream the butter and sugar together, in a large bowl, until light and fluffy.
- Add the eggs, one at a time, and beat into the mixture until fully combined.
- Add the vanilla extract and whisk to combine.
- Mix the flour, baking powder and malted milk powder together.
- Sift that dry mixture to fully combine.
- Add the dry mixture to the wet batter and fold in until almost combined.
- Sprinkle the chococlate chips over the top and fold in until well distributed.
- Cover the dough and refrigerate for 30 minutes.
- Preheat the oven to 180C/160C Fan/350F, and line a couple of baking trays with parchment paper.
- Divide the dough into equally sized portions of about 35g(or whatever size you wish) and form into balls.
- Place the balls on the baking trays leaving a good gap between each one, to allow for spreading.
- Bake in the oven, in batches if necessary, for 10 to 12 minutes, until the cookies colour slightly and are firm around the edges.
- Remove from the oven and allow the cookies to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.