Malty chocolate chip cookies
Three different types of chocolate chips, malted milk powder and sea salt flakes..they’re best warm!
This recipe makes between 15-18 cookies.
Ingredients:
350g unsalted butter
200g dark brown sugar
140g caster sugar
2 large eggs
1 tsp vanilla extract
300g plain flour
1 tsp espresso powder
1/2 tsp salt
1 tsp bicarb
2 TBSP malted milk powder/Horlicks powder
350g milk and/or white/dark chocolate chips/chunks (+ some extra)
teeny pinch of freshly grated nutmeg (optional)
sea salt flakes for sprinkling
Method:
Sift the flour, salt, espresso powder, Horlicks, bicarb and nutmeg (optional) in a bowl. Set aside.
In a medium saucepan, melt the butter and leave on the heat stirring regularly until the butter is browned and smells fudgy. Remove from the heat, pour into a large heatproof bowl and pop into the freezer for ~15mins to cool.
Once the butter has cooled - it doesn’t need to be solid - add the sugars and the vanilla. This works best in a stand mixer with the paddle attachment but you can do it by hand. Mix together on a medium low speed until smooth and well-combined, not grainy. Then add the eggs and mix until smooth. Tip in the flour mixture and mix gently until halfway combined then tip in the chocolate chips and mix briefly until all is combined.
Pop the bowl into the fridge for ~15mins. In the meantime line a baking tray with baking paper. Once the dough has firmed up slightly, use a ~60ml ice cream scoop to scoop equal sized balls of dough onto the lined baking tray.
Place the tray of dough into the freezer for ~10mins. You can leave the dough in the freezer for baking at a later date. In the meantime preheat your oven to 190C (170C fan). Line a second tray with baking paper and place 4 balls of dough onto the tray, spacing them out well.
Bake for 13-14mins.
Leave to cool for ~5mins on the tray before sprinkling with sea salt flakes (optional) and transferring to a cooling rack.
This step is optional: Bake for 10mins then remove from the oven and place some extra chocolate chips/chunks onto the top of each cookie. Then using a round cookie cutter, ‘scoot’ the cookies into a nice round shape. Put them back in the oven and bake for another 3-4mins.
