Post by Loupy on Jul 20, 2016 16:22:18 GMT -7
Malted Milk Ball Cookies
From: Bridget Edwards @ www.imperialsugar.com/
Classic chocolate chip cookies, with a twist…a malted milk batter and chewy, crunchy malted milk balls throughout. These may not be the most glamorous cookies - no sprinkles, no frosting - but I promise that once you eat one, you'll come back for more...and more...and more...
I dare you to eat just one. Actually no, I want you to eat two. Maybe three.
Prep time: 15 min
Bake/Cook time: 11 min
Yield: 24 cookies
INGREDIENTS
2 1/4 cups unbleached all-purpose flour*
1/4 cup malted milk powder
1 tablespoon cornstarch
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup salted butter, cut into chunks
1 cup lightly packed Imperial Sugar Light Brown Sugar
1/3 cup Imperial Sugar Extra Fine Granulated Sugar
1 egg
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1 heaping cup chopped malted milk balls
1 heaping cup milk chocolate chips
DIRECTIONS
Preheat oven to 375F.
Line cookie sheets with parchment and set aside.
Whisk flour, malted milk powder, cornstarch, baking soda, and salt together.
Set aside.
Beat butter and sugars together for several minutes until combined and fluffy.
Beat in egg, corn syrup, and vanilla until well mixed, scraping sides and bottom of bowl as needed.
On low speed, add flour mixture in three additions.
Scrape bottom of bowl between additions. Once mixed, stir in chopped malted milk balls and chocolate chips.
Use a 2-tablespoon cookie scoop to portion dough onto prepared sheets, placing about 2-inches apart.
Bake for 11 minutes, or until edges are golden and centers are pale and puffy.
Remove from oven and let cool on cookie sheet for 2-3 minutes.
Move to a wire rack to cool completely.
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
From: Bridget Edwards @ www.imperialsugar.com/
Classic chocolate chip cookies, with a twist…a malted milk batter and chewy, crunchy malted milk balls throughout. These may not be the most glamorous cookies - no sprinkles, no frosting - but I promise that once you eat one, you'll come back for more...and more...and more...
I dare you to eat just one. Actually no, I want you to eat two. Maybe three.
Prep time: 15 min
Bake/Cook time: 11 min
Yield: 24 cookies
INGREDIENTS
2 1/4 cups unbleached all-purpose flour*
1/4 cup malted milk powder
1 tablespoon cornstarch
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup salted butter, cut into chunks
1 cup lightly packed Imperial Sugar Light Brown Sugar
1/3 cup Imperial Sugar Extra Fine Granulated Sugar
1 egg
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1 heaping cup chopped malted milk balls
1 heaping cup milk chocolate chips
DIRECTIONS
Preheat oven to 375F.
Line cookie sheets with parchment and set aside.
Whisk flour, malted milk powder, cornstarch, baking soda, and salt together.
Set aside.
Beat butter and sugars together for several minutes until combined and fluffy.
Beat in egg, corn syrup, and vanilla until well mixed, scraping sides and bottom of bowl as needed.
On low speed, add flour mixture in three additions.
Scrape bottom of bowl between additions. Once mixed, stir in chopped malted milk balls and chocolate chips.
Use a 2-tablespoon cookie scoop to portion dough onto prepared sheets, placing about 2-inches apart.
Bake for 11 minutes, or until edges are golden and centers are pale and puffy.
Remove from oven and let cool on cookie sheet for 2-3 minutes.
Move to a wire rack to cool completely.
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
