Malted Chocolate Chip Cookies
1/2 cup (1 stick) Butter
1/2 cup Shortening
1-1/4 cups Brown Sugar
3/4 to 1 cup Malted Milk powder
2 tbsp Chocolate Syrup
1 tbsp Vanilla extract
2 cups All-purpose Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
1-1/2 cups Semisweet Chocolate Chunks
1 cup Milk Chocolate chips
1. In a large bowl beat butter, shortening, brown sugar, malted milk powder, chocolate syrup and vanilla until light and fluffy, 2-3 minutes. Add egg, fully incorporate.
2. Combine the flour, baking soda, baking powder and salt. Gradually add to the creamed mixture mixing well after each addition. Stir in chocolate chunks and chips.
3. Scoop by rounded tablespoons and place about 2 inches apart on ungreased (or parchment lined) baking sheets. Bake for 10-12 minutes or until golden brown. Cool on pans for 2 minutes before removing to wire racks to coll completely.
I like to use a half and half mix of butter and shortening because it makes a cookie that is nice and crisp on the outside, but soft and chewy on the inside. This is also why I use half soda, half powder. For this cookie you can use all shortening/ soda, but not the other way around as the cookie wont come out right. Also, I like the taste of malt a lot, as does everyone in my family. If you choose to, you can drop the malt to as little as 1/2 cup, but I found that you could hardly taste the malt in the cookie. That really just depends on your taste 🙂 You can also make these cookies larger as was called for in the original recipe : 2 inch balls/scoops, 3 inches apart, 12-14 minutes. I like them smaller, they last longer and are a better size for the kids. Enjoy!!!
Adapted from TasteofHome