Salty Malted Choc Chip Cookies


Or as they’ve come to be known, The Other Crack Cookies. The malt powder and salt combine to make these more-ish and irresistible, not to mention if you bake them right they’re chewy as hell (in the best way). Malt is another childhood nostalgia moment for me, we would always get double chocolate thick shakes with malt in them when Dad took us shopping, so thick you could barely get it through the straw. I’m old enough to make my own malt thick shakes now and my own malt cookies! And so are you, get baking.

Salty Malted Choc Chip Cookies 

Adapted from Salted & Malted Chocolate Chip Cookies over at Raspberri Cupcakes.

125g butter, room temperature

1 cup tightly packed brown sugar

1 tsp vanilla extract

1 large egg

1/2 cup malt powder

1 1/4 cups plain flour

1/2 tsp baking powder

3/4 tsp salt

1 1/2 cups choc chips plus extra for sprinkling

Preheat oven to 180 C and line a large baking tray with baking paper.

With a hand mixer beat the butter, sugar and vanilla together until pale and fluffy then beat in the egg and malt powder.

With the mixer on low beat in the flour, baking powder and salt, the mixture should be fairly dry and come away from the sides of the bowl.

Fold in the choc chips using a spatula.

Roll tablespoons of the mixture into balls and place on the prepared baking tray at least 3 cm apart, sprinkle the tops with extra choc chips.

Bake for 13-15 minutes, allow to cool on the tray then repeat with the remaining mixture until all the dough is used up.


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