Thin and Crispy Chocolate Malted Milk Ball Cookies basically taste like Whoppers in cookie form!
Not too long ago, I had the pleasure of discovering that chivalry is very much alive. A kind neighbor saw me struggling to carry in a few huge boxes, and he literally told me chivalry isn’t dead as he made two trips to my car to help me!
If chivalry is alive I think the least I can do is keep hospitality alive as well, so I made him a batch of cookies (because really, what says thank you better than homemade baked goods?). I had been dreaming up a new kind of cookie and I thought it would be the perfect opportunity to test it out.
I had a couple of slightly uncommon ingredients lurking around in my pantry – malted milk powder and dark chocolate pearls – and inspiration for chocolate malted milk ball cookies struck me.
Part of the allure of these cookies for me is the fact that they’re thin and crispy as opposed to thick and chewy or cake-like. To achieve this effect, I used a bit less flour than the amount I’d use if I were going for a different texture. That being said, I realize that thin and crispy isn’t everyone’s thing when it comes to cookies, and if that’s the case for you we can still be friends. Actually, it’s quite an easy change to make if you want these a little less thin/crispy; just increase the amount of flour by about 1/4 to 1/2 cup (more flour means less thin and crispy) based on your personal preference. And note that this may slightly alter the baking time as well.
These cookies are exactly what I was looking for; they taste like chocolate-covered malted milk balls in cookie form! Actually, they taste like inside-out chocolate malted milk ball cookies, with the malt flavor baked right into the cookie dough, and little balls of chocolate throughout. Plate them up and send them over to a friendly neighbor, but be sure to keep a couple for yourself.
- 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%)
- 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.
- Cover the dough and refrigerate 2 hours or overnight (if overnight, let the batter sit at room temperature 30 minutes before baking).
- 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).
- 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.
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