Chocolate chip cookies never get old !They are an easy kid pleaser ( or rather people pleaser in general) , and I am known to whip up a batch time and again.
Slight variations go a long way for a varied cookie experience each time. There is the classic chewy version, or maybe mix in some Nutella into the batter , or a slice-and-bake style instead of the usual drop cookies or a whole wheat , egg free cookie.
And what makes this one different ? A good dose of chocolate malt powder added in ! I used Bournvita but you can use whatever brand you have a fancy for. I am not sure if plain or unflavoured malt powder will work but you can give it a go. I am simply partial to chocolate malt powders (no surprises there!)
And these malted chocolate chip cookies have only yolks in them , because I was left with some yolks after making a batch of Swiss meringue buttercream. You can use a whole egg instead of the 2 yolks but do try it with only the yolks. You can pour the egg whites into an omelette for a healthier breakfast the morning after you indulge in these cookies !
When I say that even small changes make a big difference in the end products , I do mean it ! And one factor I feel makes a rather big difference is the chocolate chips. Over time , I have learnt I do prefer chocolate chunks over chocolate chips. I love biting into the gooey parts where the bigger chunks are and the tiny bits of chocolate throughout the cookie. I strongly suggest using a chopped up chocolate here but if you do want to stick to chips , use a really good quality one !
Malted chocolate chip cookies or Bournvita cookies
Ingredients
- 85 grams or 6 tablespoons unsalted butter at room temperature
- 130 grams or 2/3 cup granulated or castor sugar
- 2 egg yolks at room temperature
- 1 teaspoon vanilla extract
- 120 grams or 1 cup all purpose flour
- 2 tablespoons bournvita or chocolate malt powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 150 grams or about 3/4 cup dark chocolate or dark chocolate chips
Instructions
- Preheat your oven to 180 C / 350 F . Line a cookie sheet with parchment paper or grease well.
- Chop up your chocolate into small bits and keep aside.
- In a bowl, whisk together the flour , malt powder ( bournvita ) , baking soda and salt. Keep aside.
- In a mixing bowl , using a electric beater or wooden spoon , beat together the butter and sugar until light and fluffy.
- Add the yolks and beat well until incorporated .
- Beat in the vanilla .
- Add the dry ingredient mixture and mix until a dough forms.
- Mix in the chocolate chips. Scrape up all the bits sticking to your chopping surface and mix it in too for the tiny flecks of chocolate !
- Divide the dough into balls ( about a tablespoon full of cookie dough each ) . You should be able to make 28 to 30 balls.
- Place the dough balls on the prepared sheet , well spaced out as they will expand ! You will need to bake the cookies in batches.
- Bake at 180 C / 350 F for 16 to 18 minutes. If using a convection oven , take out the cookie sheet after 10 minutes and put it back in the other way round ( earlier front side towards the back now ).
- Remove from oven and let cool on the sheet itself for about 5 minutes and then transfer to cooling rack to cool completely !
Notes
If you are in India and have tried the Milano chocolate chip cookies , these malted chocolate chip cookies taste so much like them ! Crisp with a barely there chewiness , that malted flavour that reminds you of childhood and all that chocolate that reminds you of how wonderful life is . So so yum ! They almost disappear from the cooling rack itself if you don’t keep a watch . On others and yourself !