That's unlike me. I usually don't crave for chocolate chips cookies
Especially after I saw Zoe from Bake for Happy Kids, Phong Hong from Phong Hong Bakes, and Diana from Domestic Goddess Wannabe baked the same kind of chocolate chips cookies using Ree Drummond's recipe where malted milk is used - must be delicious!
I could fee the yumminess in my mouth when I saw their postings. Woooaa... I must bake this too!
And so happened that my kids requested for the same thing. Well, of course they requested for it after listening to their mummy rambling about her craving for the cookies haha!
Ok, after getting the confirmation from the kids, it's time for me to proceed with the execution LOL
So, this is what I got. I made full recipes and it was lots of cookies. Dun ask me how many, I didn't count :P
If you love chewy cookies, try this! Must try, okay?
Nom nom nom...Oh yes yes yes!!! :))
I had to keep reminding myself not to indulge too many. It's so torturing!
What you need:
227g unsalted butter
3/4 cup light brown sugar
3/4 cup sugar (I will reduce to 1/4 cup the next time I bake this again, it's too sweet to my liking)
2 tsp vanilla extract
2 cups plain flour
1 1/4 tsp baking soda
1 1/4 tsp salt
1/2 cup (rounded) malted milk powder (I used Horlicks)
340g chocolate chips (I used half semi sweet chocolate chips (since that's all I had!) and the other half chopped dark chocolate (luckily I had 2 blocks of dark chocolate!)
- Preheat oven to 175degC
- Cream butter, then add both sugars and cream until fluffy. Add eggs and beat slightly, then add vanilla and beat until combined. Add malted milk powder and beat until combined
- Sift together flour, baking soda, and salt. Add to butter mixture, beating gently until just combined
- Add chocolate chips and stir in gently
- Drop by teaspoonfuls (or use a cookie scoop) (I used 1 1/2 tbsp measuring spoon) and bake for 10 to 12 minutes (I baked for 12-15mins, I judged from the colour. The baking time varies depend on the size of the cookies)
- Bake less if you want chewy cookies; more if you want crispy cookies
*The cookies was crisp at the edges and chewy at the centre but it turned soft and chewy after cooled
*The dough will spread during baking, so if you do not fancy thin flat cookies, you may refrigerate the dough for a few hours before baking. Another logic is, not to beat the butter and sugar til light and fluffy, just beat til creamy will do
This post is also linked to Cook like a Star, organised by Zoe from Bake for Happy Kids, Yen from Eat your heart out and Mich from Piece of Cake