SALTED MALTED CHOCOLATE CHIP COOKIES

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I edited this recipe because Maya Angelou said, “…when you know better, do better.” After making some of Displaced Housewife’s cookie recipes, I was amazed at how her use of bread flour in cookie recipes resulted in the cookies of my dreams. I tried this recipe with bread flour instead of the spelt flour I had been using. It was better, so I changed it.

*Maya Angelou probably wasn’t talking about cookie recipes, but I like to think that all great people have a sense of humor.

SALTED MALTED CHOCOLATE CHIP COOKIES

makes ~30 cookies

Ingredients

130g all purpose flour

75g bread flour

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

100g malted milk powder 

113g unsalted butter, room temperature

125g sugar

125g light brown sugar

1 large egg, room temperature

2 tsp vanilla extract

250g large chocolate chips, 60% cacao

flaky sea salt

Directions

In a medium mixing bowl, whisk together both flours, salt, baking powder, baking soda, and milk powder. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugars. Mix on low until just thoroughly mixed.

Add the egg and vanilla to the sugar mixture. Mix on low until combined. Scrape down the bowl and paddle as needed.

Add in the dry ingredients to the sugar mixture. Mix on low until almost combined. Turn off the mixer. Scrape down the bowl and the paddle. Add in the chocolate chips, and mix on low until evenly mixed.

Cover tightly with plastic wrap and chill overnight in the refrigerator. 

When ready to bake, preheat the oven to 350°F/177°C. Line a baking sheet with parchment. Scoop dough with a 3/4 ounce (1 1/2 tbsp) cookie scoop on to a baking sheet. Place the cookie dough balls 2 inches apart. 

Bake until the edges are just barely starting to brown and the centers look just shy of being set, they will be slightly shiny. This should take about 10-13 minutes. Top each cookie with a pinch of flaky sea salt. Let cool completely on the baking sheet.

*If you are baking all of the cookies, bake one sheet at a time. If you would like to save some cookies to be baked another day, scoop and freeze the cookie dough for up to 3 months. 

*I like to use large chocolate chips, but standard sized chips or even chopped chocolate works well too.