These Malted Milk Chocolate Chip Cookies are not usually the kind of chocolate chip cookie I’d consider making. I’m kind of funny about the kind of chocolate chip cookies I will eat. I almost always love the dough, but then sometimes I bake them and just don’t love the cookies.
When I saw the recipe for these cookies in Pioneer Women’s new cookbook I wasn’t going to try them for one reason –I just DO NOT LIKE flat chocolate chip cookies. Not sure why, I just don’t. I like my chocolate chip cookie to be more on the thick side, crispy on the outside and chewy on the inside. So every time I pulled out her cookbook, I just skipped right on past the page with these cookies on it.
Well I finally got smart one day and decided what the heck, it’s the Pioneer Woman, she has never steered me wrong. I always love every recipe of hers I try.
So I tried them, I loved them, and I ate way too many of them.
The Pioneer Women said that these cookies will absolutely rock your world . . . . she is absolutely right!!
- 1 cup (2 Sticks) unsalted butter softened
- 3/4 cups brown sugar
- 3/4 cups sugar
- 2 eggs
- 1/2 cup (rounded) malted milk powder
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1-1/4 teaspoon baking soda
- 1-1/4 teaspoon salt
- 1 bag (12 Ounce) milk or semi-sweet chocolate chips
Preheat oven to 375 degrees.
Cream butter, then add both sugars and cream until fluffy. Add eggs and beat slightly, then add vanilla and beat until combined. Add malted milk powder and beat until combined.
Sift together flour, baking soda, and salt. Add to butter mixture, beating gently until just combined.
Add chocolate chips and stir in gently.
Using a cookie scoop or spoon, place rounded teaspoons of dough on a cookie sheet lined with a baking mat or wax paper and bake for 10 to 12 minutes. Make sure you leave several inches between cookies because they spread quite a bit.
Bake 10 to 12 minutes or until a dark golden brown. (If you want a chewier cookie, cook them less time.)