Friday, July 31, 2009

Crunchy Chocolate Malt Cookies and a TWD Ice Cream Re-visit

I’ve been holding onto this recipe for awhile. I love the taste of malt as does my husband so when I found this recipe from a fellow blogger at Cooking During Stolen Moments, I knew I had to try it!

I didn’t follow the recipe exactly because I didn’t have a chocolate malt or Ovaltine (which reminds me…I need to buy some because who on earth doesn’t like Ovaltine!) . Instead, I used a plain malted milk powder, and combined cocoa powder for the chocolate flavor. Then I added crushed whoppers for some added texture and crunch.

I thought these cookies would go perfectly with Dorie’s ice cream I posted earlier this week so I was really excited to get started.

I normally have great success with cookies, and I am not sure what happened. Out of the oven, they were crispy on the outside, and very chewy on the inside (similar to a molasses cookie). Once cooled, they were very thin and very crispy (not at all chewy). Paired with the ice cream, they tasted very much like a waffle cone! So it’s not to say they were bad, they weren’t. But they weren’t what I expected, anticipated, hoped for.

Again, I blame myself for the flop. First, I realized, I added too much brown sugar (which I'm thinking is the culprate for the over crunch-less chewy cookie). It’s also possible my oven is too hot and I baked them too long, or it could be my change of ingredients because her cookies look simply divine: soft, chewy…my mouth waters every time I look at them! I think popping these in the refrigerator could help a bit too with the spreading.

I guess it’s back to the drawing board for me….and possibly a trip to the store for Ovaltine!
If you like a crunchy cookie, you’ll love this version, if not…head over to Kate’s page and try her soft and chewy version.

Crispy Chocolate Malt Cookies
Recipe derived from Kate at Cooking During Stolen Moments

1 cup unsalted butter
1 cup sugar
1/3 cup brown sugar (I would only put 1/4 cup if you want these to be chewy--this was my mistake adding more by grabbing the wrong measuring cup! oops!)
2 eggs
1 teaspoon vanilla
2 cups AP flour
¾ cups malted milk powder
¼ cup cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
1 ½ cups Whoppers, roughly chopped

Preheat oven to 375 degrees.

In a medium sized bowl, whisk together flour, malted milk powder, cocoa powder, baking soda, and salt. Set aside.
In a mixing bowl, beat butter until creamy. Add sugars and beat until light and fluffy. Then add eggs, beating well after each addition. Then beat in the vanilla. Slowly add the flour mixture to the butter mixture with the mixer on low. Mix only until just incorporated. Then fold in whopper pieces with a spatula. Spoon heaping tablespoons onto a cookie sheet lined with a silpat or wax paper. Bake for 10-12 minutes.

For other great malt recipes check these out:


PheMom said...

Well, thanks for reminding me that I'm out of Ovaltine too! :) Those look like a great idea!

margot said...

A chocolate malt cookie sounds great. You could end up much worse than ending up with something that tastes like a waffle cone!

Sweet as Coco said...

Margot- yes! Now I know how to make a waffle cone-esk cookie! Certainly was not a bad thing!

Marta said...

I think up until the age of 10, my diet consisted of 95% Ovomaltine... just love it!
Delicious cookies, the substitutions look like they worked :)

Jeff said...

Can't tell you how many times I have grabbed the wrong measuring cup. Heck I can't tell you how many times in the last month of bread baking I have confused my tablespoon with a teaspoon. Going to have to mark them or buy color coded so I stop that.

Awesome idea!!!