"Mummy, we love you and we love your baking..." - love hearing these remarks too.
This fantastic cookie recipe originates from Pioneer Woman and in her post, she has suggested eating these cookies in a form of ice cream sandwich but we are loving these cookies simply on their own.
Although these cookies looks like some of the chocolate chip cookies that I have baked previously (please refer to my cookies recipes list), they can be quite different in term of their texture and taste. These freshly baked Horlicks (or any malted milk) containing cookies are crispy on their outside and chewy on their inside. When the cookies are completely cooled, they become more chewy with lots of milky taste... Simply delicious! This Pioneer Woman malted milk chocolate chip cookie recipe has been also baked by Phong Hong at this post and Diana at this post and they all like these cookies too.
To order to involve my boy for this bake, we were using our "piggy" spoon to mix the cookie dough. After the addition of malted milk, the mixing of this sticky cookie dough can be tedious and my boy had spilled a spoonful or two dough. He was actually very upset about it. Poor thing! Lucky that eating these freshly baked cookies had managed to cheer him and he actually ate five of these at one go!
"Mummy, I love you and I love your baking..." My heart melts hearing this...
|Fantastic malted milk chocolate chip cookies|
|... made with Horlicks for their extra chewy texture|
|Mixing the cookie dough using a spoon|
|Sifting in the flour and smelling the sweet batter...|
|Can't wait... Are these cookies ready?|
|Happy chomping this...|
|Happy chewing this...|
Here's the recipe that is adapted from Pioneer Woman
Makes 20-26 cookies
120g (1/2 cup) unsalted butter, softened
65g (6 tbsp) light brown sugar
75g (6 tbsp) sugar
1 large egg
1 tsp vanilla extract or 1/2 tsp vanilla paste
50g (about heap 1/4 cup) malted milk powder
150g (1 cup) all-purpose flour
3/4 tsp baking powder
1/2 tsp salt
150g (5 ounce) dark or milk chocolate chips
Preheat oven to 375°F or 190°C or 170°C fan force.
Using a wooden spoon or an electric mixer with paddle attachment, beat butter and both sugars until fluffy. Add egg bit by bit and beat after every addition until well incorporated. Add vanilla and beat until combined. Then, add malted milk powder and beat until combined.
Sift flour, baking powder and salt into the butter mixture and use a spoon or spatula to mix until just combined. Stir in chocolate chips.
Drop by teaspoonfuls (or use a cookie scoop) and bake for 10-12 mins. Bake less if you want chewy cookies; more if you want crispy cookies. The cookies are more crispy when they are freshly baked and will become more chewy when they are completely cooled. Both textures are fabulous for enjoyment.
Transfer cookies to a wire rack to allow them to cool completely.
Store cookies in airtight containers at room temperature for up to 5 days.
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