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!!Print
- 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.)