Crunchy thumbprint cookies flavoured with malted milk and filled with melted chocolate.
A malty obsession
A little while back, I went through a malt phase where I wanted to use malted milk powder in everything.
I grew up with Dad drinking Malted Milk in the evenings and I didn’t get a taste for it until I was a bit older. Now I love it, especially in winter. A nice hot, creamy comforting mug of Malted Milk. Mm-mmmmmm!
Well, now that I’ve discovered I can bake with it, me and malted milk powder are like besties. I started things off with my Chocolate Malt Fudge Bars and then went a step further with the White Chocolate Malted Milk Blondies. Then I decided it was cookie-bakin’-time.
Simple to make
So, Malted Chocolate Thumbprint Cookies were born and they are all kinds of yum. The edges are crisp and the chocolate centre soft and then there’s the divine maltiness that permeates the whole cookie. There is, after all, ½ a cup of malted milk powder in these little morsels.
These are very simple to make as many a cookie are, hence the reason I cook so many of them. On top of the usual suspects – plain flour, baking powder, butter, sugar – and of course the aforementioned half cup of malted milk powder, there are 2 types of sugar in these cookies. The brown sugar just adds a little extra flavour and chewiness.
I’ve added an extra egg yolk to make the dough nice and rich and vanilla extract (which is like my other bestie that I add to near on ev-ry-thing!) Please use extract and not essence. Extract is a natural flavouring and is just a much nicer flavour. You can buy it in big bottles and it will last for ages as you don’t need heaps.
To top these babies off, you just add good old melted milk chocolate. No messing around with ganache. Just melt some chocolate and pour it in. Once it sets, you’ll be in Malty Cookie heaven.
PS I’m off to munch on some cookies now with a nice cup of steaming malted milk.
- 260 g (2 cups) plain (AP) flour, sifted
- 50 g (1/2 cup) malted milk powder
- 2 teaspoons baking powder
- 113 g (1/2 cup / 1 stick) unsalted butter, softened
- 100 g (1/2 cup) white sugar
- 50 g (1/4 cup) light brown sugar
- 1 large egg, lightly beaten
- 1 egg yolk, lightly beaten
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 150 g milk chocolate
- Line two large baking trays with baking paper.
- Sift together the flour, malted milk powder & baking powder.
- Using an electric beater or stand mixer, beat the butter and both sugars in a large bowl until pale and fluffy. Add egg and vanilla and continue to beat for another minute or so until fully combined and creamy.
- Beat in the flour, one third at a time until just combined. Try not to over mix. Once all the flour is in and the dough is clumping, use your hands to finish bringing the dough together.
- Roll small balls of dough (about 2 teaspoons) and sit them on the cookie sheets 1-2 inches apart. Use your thumb to press directly down in the middle to make a large dent in the centre of each.
- Place in the fridge for ½ an hour and preheat your oven to 180C / 350F /160C fan forced.
- Bake for 10-12 minutes or until golden brown on the edges. Remove from the oven and transfer to a wire rack to cool completely.
- Once cookies have cooled, melt the chocolate in the microwave in 30 second increments, stirring between each until fully melted. Fill the indents with chocolate and allow to set before serving.
- When baking, it's always best to weigh out your ingredients and you can get kitchen scales very cheaply so I recommend doing that. However, if you can't use the spoon and level method instead. Spoon the ingredient into the appropriate cup measure (don't scoop) and level off with the back of a knife.