Malted Brownie Cookies
Malt flavor is hard to describe. It’s that deeply flavorful, sweet, tickle-of-the-tongue moment that transports you back to slurping that as-big-as-your-head chocolate malt at the ice cream shop as a kid.
Or the outer-space texture of those crunchy little balls coated in chocolate a flavor you know with your eyes closed but can’t quite put your finger on.
A chocolate cookie on its own can come across as rather one-dimensional, but a dense and fudgy brownie cookie with a dash of malted milk powder (okay, so it’s technically a flavor combo of barley, wheat, and condensed milk) and you’re tasting double old nostalgic throwbacks and brand-new flavor combos, magical and still seemingly impossible to put into words.
If you don’t have bittersweet chocolate, sub in semisweet chocolate chips and remove 2 tablespoons of sugar from the mix.
Malted milk powder not to be confused with nonfat milk powder is the secret milky, barley-ish, sweet ingredient in these cookies.
The star of the soda shop classic malted milkshake and movie theater standby Whopper candy, malted milk powder can be found in most grocery stores in the powdered drink section. Nestlé makes a great version.
Ingredients:
200g bittersweet chocolate,
chopped 7 oz
84g unsalted butter, softened 6 T
125g sugar ½ cup + 2 T
75g light brown sugar ⅓ cup (packed)
2 large eggs, at room temperature
110g flour ¾ cup
45g malted milk powder ⅓ cup + 1½ T
20g cocoa powder ¼ cup
3g kosher salt ¾ tsp
Instructions:
Heat the oven to 350°F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats.
In a microwave-safe bowl, combine the chocolate and butter and melt in the microwave in 30-second spurts, stirring after each, until smooth.
Set aside to cool to room temperature.
In the bowl of a stand mixer fitted with the whisk attachment, whip together the sugar, brown sugar, and eggs on medium-high for 2 to 3 minutes until aerated. Scrape down the sides of the bowl.
With the mixer on low, add the melted chocolate/butter mixture, mixing until combined.
Add the flour, 35g (⅓ cup) of the malted milk powder, the cocoa powder, and salt and mix on low speed just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl with a spatula.
Using a ¾-ounce cookie scoop (or mounded tablespoon), scoop the dough onto the prepared pans 2 to 3 inches apart. Top each cookie with a generous pinch of malted milk powder.
Bake at 350°F until the cookies are puffed with shiny crackled edges, 6 to 7 minutes. Err on the side of underbaking these for maximum gooey middles!
Let the cookies cool completely on the pans. Transfer the cookies to a plate or an airtight container for storage.
At room temperature, the cookies will keep fresh for 3 days; in the freezer, they will keep for 1 month.
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