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.
Malted Milk Chocolate Chip Cookies
1 C (2 sticks) Butter, softened
3/4 C Brown Sugar
3/4 C Sugar
2 Eggs
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
Sift together:
Flour
Baking Soda
Salt
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!
Enjoy!
Peace in the Kitchen!
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