Okay Here's the Recipe
Chocolate Malted Cookies
1 cup butter-flavored shortening
1-1/4 cup brown sugar
1/2 cup malted milk powder
2 Tbs. chocolate syrup
1 Tbs. vanilla
1 egg
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1-1/2 cups semisweet chocolate chunks
1 cup (6 ounces) milk chocolate chips
Combine first five ingredients; beat for 2 minutes. Add egg. Combine flour, baking soda, and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. Shape into 2-in. balls; place 3 in. apart on ungreased baking sheets. Bake at 375*for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack. YEILDS: about 1-1/2 dozen.
Found in a Taste of Home magazine that won the Grand Prize for that issue. Brandon made them as is for his work and they were delicious especially if you are a chocolate lover. But I want to experiment with butter instead of shortening (because according to Paula Dean everything is better with butter:) No, it's really because I just always have butter on hand not to much shortening. I'm thinking I'll put less chocolate chips and add in pecans. I'm also wondering if the chocoalte syrup is omitted if they would look more like a chocolate chip cookie. More tips are they don't make much because they are a decent size cookie so you might want to double your recipe. The malt really makes them yummy. Let me know how yours turn out.
1 cup butter-flavored shortening
1-1/4 cup brown sugar
1/2 cup malted milk powder
2 Tbs. chocolate syrup
1 Tbs. vanilla
1 egg
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1-1/2 cups semisweet chocolate chunks
1 cup (6 ounces) milk chocolate chips
Combine first five ingredients; beat for 2 minutes. Add egg. Combine flour, baking soda, and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. Shape into 2-in. balls; place 3 in. apart on ungreased baking sheets. Bake at 375*for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack. YEILDS: about 1-1/2 dozen.
Found in a Taste of Home magazine that won the Grand Prize for that issue. Brandon made them as is for his work and they were delicious especially if you are a chocolate lover. But I want to experiment with butter instead of shortening (because according to Paula Dean everything is better with butter:) No, it's really because I just always have butter on hand not to much shortening. I'm thinking I'll put less chocolate chips and add in pecans. I'm also wondering if the chocoalte syrup is omitted if they would look more like a chocolate chip cookie. More tips are they don't make much because they are a decent size cookie so you might want to double your recipe. The malt really makes them yummy. Let me know how yours turn out.
posted by bwyatt @ 1:49 PM
3 Comments:
At July 1, 2008 at 3:44 PM ,
Anonymous said...
Great! Now I can make them. Thanks, Brianne. I was wondering about the shortening also, as I agree - butter is better. It will probably change the texture, though. Can you buy the semi-sweet chunks or did you have to chunk it? Take care.........mom
That diaper bag is easy to make IF you don't have little flowers all over it!!
At July 1, 2008 at 7:58 PM ,
Anonymous said...
Hey! Those flowers were totally worth it...to me! lol! Those cookies look amazing. How about you guys come to the baby blessing this Sunday and you can bring some with you? ;)
At July 1, 2008 at 9:01 PM ,
Anonymous said...
I bought the chunks though I think chips would work. I also realized why they were darker looking, it's because we bought chocolate malt instead of plain malt. Let me know if you find some and how they come out using butter.
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