Drooling yet? U shud be heheh... I baked this super delicious cookie late last night since hb decided to play xbox.. this cookie uses Malted milk balls... u know like maltesier or whoppers? Chocolate outside and a soft cloud of melty sugary stuff on the inside. Combine with a cookie and what can you expect? yummyyy-licious
I really liked these cookies. I thought the chocolate flavor was pretty mild and the malt ratio was perfect. I loved how some of the maltesier caramelized, some were in whopper-y and some were in between. The final results were chewy, with a slight crunch... Dorie said this cookie sounds like something right out of Willy Wonkers chocolate factory.. equal parts candy and cookies.. soft cocoa cookies.. she sure was right! hb ate like 15pcs in one go... he later got tummy ache cos he ate too fast! hahaha
1 3/4 cups all purpose flour
1 cup malted milk powder (milo or ovaltine.. i used ovaltine)
1/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
1 stick plus 3 tablespoons unsalted butter at room temp.
2/3 cups sugar
2 large eggs
1 tsp pure vanilla extract
1/4 cup whole milk
2 cups (6 ounces) chocolate-covered malted milk balls, coarsely chopped (i used maltesier)
6 ounces bittersweet chocolate, coarsely chopped or 1 cup store-bought choc chips or chunks (i used chocolate factory 80% cocoa bittersweet and varlhona choc chips)
1. Position the racks to divide the oven into thirds and line two baking sheets with parchment or silicone mats.
2. Sift together the flour, malted milk powder, cocoa, baking powder, and salt.
3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed for about 3 minutes, until very smooth.
4. Add the eggs one at a time, beating for about a minute after each addition. Beat in the vanilla; don't be concerned in the mixture looks curdled - it will even out when the dry ingredients are added.
5. Reduce the mixer speed to low and add half the dry ingredients, mixing just until they disappear in the the batter. Mix in the milk, then the remaining dry ingredients, mixing only until they are incorporated. The batter will look more like fudge frosting than cookie dough - and that's fine.
6. With the mixer on low, or by hand with a rubber spatula, mix in the malted milk balls and chopped chocolate.
7. Drop the dough by rounded tablespoonfuls on to the sheets, leaving about 2 inches of space between spoonfuls. Bake in preheated oven of 200C for 11 to 13 minutes, rotating the sheets from top to bottom and front to back after 6 minutes.
8. When done, the cookies will be puffed and set slightly but soft to the touch. Let the cookies rest for 2 minutes before using a wide metal spatula to transfer them to the racks to cool to room temperature.
9. Repeat with the remaining dough, cooling the baking sheets between batches.
Serving: These are wonderful with milk, chocolate milk or malteds, great with ice cream since its a soft kinda cookies and just as great with strong dark coffee...NICEEEEE hehe