When I was a teenager, I worked at a little fast food joint in the small Nevada town where I was living. It wasn’t any ordinary, fast-food chain though. It was the sort of family-owned place where you stop to grab a burger and a frosty when you’re driving on a long road trip. At the age of 15/16, I was trusted to close the place down at night with another young co-worker. I was a responsible employee, but I’m sure you can imagine the experimenting that went on in that place after hours. I dreamed up new burgers, dipped fries in butterscotch syrup, and created every possible flavor combination of milkshakes, malts and sundaes. My all-time favorite ice cream creation was a marshmallow chocolate chip malt. I’ve been obsessed with malt powder every since. And so it seems appropriate to share my latest cookie craving: Malted Dark Chocolate Chip Cookies.
For good measure and visual appeal, I add even more chips on top of each ball of cookie dough before baking.
A pretty major glass of milk is needed to chase down such a chocolatey cookie.
The malt flavor is subtle but detectable, and the chocolate flavor isn’t subtle at all. You’re welcome.
This recipe makes just 24 cookies so you’re not on cookie overload, but you’re welcome to double it if you happen to be in need of a cookie overload. I’m not a huge fan of chocolate, but I can’t seem to stop eating these. They’re in my freezer, where cookies are usually safe… but not these! I keep nibbling. If you’re a chocolate cookie lover, you’re going to love my Chewy Gooey Flourless Chocolate Cookies (a very popular recipe) and my Butterfinger Brownie Cookies. Chocolate Kiss Cookies are always a good idea too!
