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Malty NYC-style choc chunk cookies

Malty NYC-style choc chunk cookies on a baking tray

Malty NYC-style choc chunk cookies

Name: Malty NYC-style choc chunk cookies
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Makes 12
Ingredients: 200g salted butter softened; 175g light muscovado sugar; 75g caster sugar; 2 medium eggs; 1 tsp vanilla extract; 325g plain flour; 2 tbsp malted milk powder (we used Horlicks); 2 ½ tsp baking powder; ½ tsp sea salt flakes plus a pinch; 75g walnuts roughly chopped (optional); 200g dark chocolate roughly chopped; 100g milk chocolate roughly chopped

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Makes 12

Easy

Prep: 25 mins

Cook: 20 mins

plus 30 mins chilling, 2 hrs freezing

A star rating of 4.8 out of 5.9 ratingsRate

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Enjoy these cookies with a cuppa for a mid-morning treat. They're best cooked from frozen as the dough is quite soft. Bake one or two when you have a craving

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g salted butter

softened
175g light muscovado sugar
75g caster sugar
2 medium eggs
1 tsp vanilla extract
325g plain flour
2 tbsp malted milk powder

(we used Horlicks)
2 ½ tsp baking powder
½ tsp sea salt flakes

plus a pinch
75g walnuts

roughly chopped (optional)
200g dark chocolate

roughly chopped
100g milk chocolate

roughly chopped

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Nutrition: Per serving

kcal466
fat25g
saturates15g
carbs54g
sugars30g
fibre3g
protein6g
salt0.88g

Method

step 1

Weigh the butter and sugars into a large bowl, then whisk using an electric whisk or stand mixer until smooth, about 3 mins on high. Add in the eggs, one at a time, then the vanilla extract, whisking until fully incorporated.
step 2

Weigh the flour, malted milk powder, baking powder and sea salt flakes into a bowl. Tip the dry ingredients into the wet along with the walnuts (if using) and most of the chocolate, reserving a few pieces for the tops of the cookies. Mix into a sticky dough, then chill for 30 mins.
step 3

Line two large baking trays with baking parchment. Scoop the dough into 100g balls (use an ice cream scoop, if you like) and arrange on the prepared trays well spaced apart. Press the reserved chocolate pieces into the tops of the cookies, then freeze for at least 2 hrs. Will keep frozen in food bags or a freezerproof container for up to three months.
step 4

Heat the oven to 200C/180C fan/gas 6. If the cookies have been frozen in bags or containers, arrange them on a baking tray lined with baking parchment, leaving plenty of space between each. Bake for 18-20 mins until lightly golden at the edges and gooey in the centre. If you prefer your cookies more cakey, bake for an additional 2 mins. Sprinkle over a small pinch of sea salt flakes, then leave to cool on the tray for at least 15 mins before serving. Best served within two days, but can be refreshed in the microwave – warm for about 15 seconds.

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A star rating of 4.8 out of 5.9 ratings

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