Thin and Crispy Chocolate Malted Milk Ball Cookies
Prep time: 
Cook time: 
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Yield: 2 dozen cookies
Thin and Crispy Chocolate Malted Milk Ball Cookies basically taste like Whoppers in cookie form!
  • 1¾ cups (225 g) all-purpose flour
  • ¾ cup (85 g) malted milk powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¾ cup (170 g) unsalted butter, melted and cooled
  • 1 cup (200 g) sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon molasses
  • 1 cup crunchy dark chocolate pearls (I use Valhrona 55%)
  1. Whisk together the flour, milk powder, salt, and baking soda in a medium bowl and set aside. Beat together the butter, sugar, egg, vanilla, and molasses in a large bowl. Pour the dry ingredients into the wet all at once and stir to combine. Mix in the chocolate pearls.
  2. Cover the dough and refrigerate 2 hours or overnight (if overnight, let the batter sit at room temperature 30 minutes before baking).
  3. Preheat the oven to 325F. Line 2 large baking trays with parchment paper or silpat liners. Scoop the dough into 2 tablespoon-sized balls and arrange them about 3 inches apart on the baking sheets (they will spread out a lot as they bake).
  4. Bake 2 trays at a time, rotating them once halfway through, until the cookies are golden on the bottom, about 12 to 14 minutes. Let the cookies cool completely on the trays before removing with a thin metal spatula, and cook the remaining dough the same way.
Recipe by An Edible Mosaicâ„¢ at