The Chocolate Chip Cookie is an American Icon.
There are so many variations and Toll House is the Original.
We all have our favorites, thick and chewy, thin and crispy, a combination of the two, milk chocolate chips, dark chocolate chips and the list is endless.
I just watched an episode of Ree Drummond's Pioneer Woman and she made this recipe.
I wanted to share it on my blog.
You can access her blog, on Blogs I Follow, on the right side of my blog.
Malted Milk Chocolate Chip Cookies
1 C (2 sticks) Butter, softened
3/4 C Brown Sugar
3/4 C Sugar
2 tsp Vanilla
2 C Flour
1 1/4 tsp Baking Soda
1 1/4 tsp Salt
1/2 C (rounded) Malted Milk Powder
1- 12oz. bag of Milk Chocolate Chips
In a Stand Mixer:
Cream the Butter
Add both Sugars and Cream until fluffy
Add Eggs, beat slightly
Add Vanilla until combined
Add Malted Milk Powder until combined
Add to the Butter mixture and beat slowly until combined
Add the Chocolate Chips and gently mix
Drop with a cookie scoop ( a teaspoon size) , only 8 scoops per cookie sheet lined with a Silpat or Parchment Paper
Bake at 375 degrees for 10 - 12 minutes, up to 15 for a crispier cookie
They spread and will be very flat.
I love flat crispy chocolate chip cookies!
Peace in the Kitchen!