A thumbprint cookie, with a subtle malty flavour, and a chocolate centre these Chocolate Malted Cookies are easy to make and totally delicious. Using malted milk powder is the simple trick to making these taste like a malty milkshake in cookie form.
170gunsalted butter, softened(¾ cup / 6oz / 1 ½ sticks)
136glight brown sugar(⅔ cup)
1egg yolk
1teaspoonvanilla extract
1tablespoongranulated white sugar
200gmix of milk & dark chocolate
For best results, always weigh ingredients where a weight is provided
Equipment
stand mixer
cookie trays
cookie scoop
Instructions
Preheat the oven to 180C / 350F / 160C fan forced. Line two large baking trays with baking paper.
In a medium bowl, whisk together the flour, malted milk powder and salt until well combined.
Using a stand mixer with paddle attachment, beat the butter, brown sugar, egg yolk and vanilla until well combined and smooth. Scrape down the sides once or twice during.
Add half the dry ingredients and beat on low until just starting to clump.
Scrape down the sides and add the remaining dry ingredients. Beat until it starts forming large clumps.
Roll small balls of dough (about 1 tablespoon) and dip one side of each into granulated sugar. Place them on the baking trays, sugar side up, and press your thumb directly downwards in the middles to form a deep dent with high sides.
Bake for 12-14 minutes or until starting to turn golden brown on the edges. As soon as you remove them from the oven use a rounded spoon to reset the dents. Transfer to a wire rack after 5 minutes 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.
Notes
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.
This is quite a stiff, dry-ish dough so I find a stand mixer the easiest option. Don't be tempted to add any extra liquid or your cookies will spread too much.
To limit cracks, roll the balls until very smooth, then thumbprint each as soon as you've placed it on the baking tray (as opposed to rolling all the balls and then thumbprinting them all).
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.