Saturday, October 28, 2006

Chocolate Chunk Malted Milk Cookies with Malteser Smashings

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
3 eggs
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.

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