While these did not get the rave review of the last batch of cookies, they were still well received at work and disappeared quickly. I added vanilla to the recipe that I found somewhere on the 'Net, I find it helps in making a good cookie, enhancing the flavours of the other ingredients. These definitely spread very thin, so don't overload your cookie sheet, unless you want one big cookie! I believe the Malteser, or Whopper, smashings kind of disappear into the cookie, but do provide a little more of the underlying malted milk flavour. I wonder what the difference would be if they were in more of a firm cookie.Chocolate Chunk Malted Milk Cookies with Malteser Smashings
Based on a recipe from Donna Hay's Modern Classics Book 2
250 g butter, softened
1 cup brown sugar
3/4 cup sugar
1 tsp vanilla extract
2-1/4 cups plain flour, sifted
1 tsp baking powder
1/2 cup malted milk powder
200 g dark chocolate, broken into chunks
100 g Maltesers/Whoppers, smashed in the bag
Preheat the oven to 150C/300F. Line several baking sheets with parchment paper.
Cream butter and sugar till pale and fluffy.
Add the eggs one at a time, beating till they are incorporated.
Whisk together flour, baking powder and malted milk powder together in a medium bowl, then add to the creamed mixture.
Add chocolate and Maltesers and mix well.
Place large tablespoonfuls of mixture onto baking sheets (cookies will spread a lot, so do not put too many on a sheet).
Bake for 20-25 minutes (depending on how soft/crispy you like your cookie).
Makes 25-30 very thin and very large cookies.