Chocolate malt cookies
Votes: 3
Time: 30 min.
Malted milk powder imparts a pleasant malty note to these chocolate cookies, complemented by a crunchy malt ball in the center. These cookies are not only delicious but also beautiful. You could use Maltesers balls for decoration, for example.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 1/4 cups dark brown sugar
- 110 g butter
- 1 egg
- 1.5 cups premium flour
- 1/4 tbsp. malted milk powder
- 0.5 cup alkalized cocoa powder
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Cooking the dish according to the recipe:
- Beat 1 1/4 cups dark brown sugar with 4 1/2 oz butter until fluffy, then add 1 egg and 1 tsp vanilla extract. Separately whisk together 1 1/2 cups flour, 1/4 cup malted milk powder, 1/2 cup alkalized cocoa powder, 3/4 tsp salt, and 3/4 tsp baking soda; stir into butter mixture.
- Refrigerate for 30 minutes, then roll the dough into balls. Before baking, press half a malt ball into the center of each dough ball.
- Bake for 12-15 minutes at 175°C.
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