But then they aren't secrets because I usually just tell people about them. But that's only because I can't resist because of the resulting goodness. You know?
This is how I feel about malted milk powder. I didn't know it was a thing you could make stuff with. I didn't even know where to find it in the grocery store. (Weirdly, it's by the hot chocolate mix, coffee, tea, that sort of thing. So now you know. And you won't have to confuse your friendly neighborhood grocer by requesting something they have probably never heard of.)
But now, malted milk is my new secret ingredient that gives cookies that je ne sais quoi deliciousness. Except that it probably isn't new to everyone. But it's new to me and I like it. A lot. That makes the following my new go-to cookie recipe.
Malted Milk and Chocolate Chip Cookies
- 2 1/4 cups whole wheat pastry flour
- 1/2 cup malted milk powder
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 3/4 cup butter, at room temperature
- 1 1/4 cup dark brown sugar
- 1 egg
- 1 Tablespoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup (about 1 5 oz. box) chopped Whoppers candies (optional, add more
chocolate chips if you skip these)
Preheat oven to 350 degrees.
In a medium bowl combine flour, malted milk, cornstarch, and baking soda and sift together. In a separate bowl beat together the butter and sugar until creamy. Add the egg and beat thoroughly. Stir in vanilla. Add the flour mixture, in four increments, stirring between each increment. Stir in chocolate chips and chopped Whoppers.
Place one-inch dough balls on a parchment paper lined cookie sheet, two inches apart. Bake for 8 to 10 minutes and then cool for 15 minutes on a wire rack.
Place one-inch dough balls on a parchment paper lined cookie sheet, two inches apart. Bake for 8 to 10 minutes and then cool for 15 minutes on a wire rack.
