Malted milk powder is the unassuming chocolate chip cookie-perfecter in this sprinkled iteration of Ree Drummond’s recipe. You need only a teaspoon of dough for each cookie; they spread even more than you think they will as they bake. But once they are done, they are everything you want in a cookie: chewy, bendy, salty, sweet, with the slightest, intriguing bite of malt.
Malted Milk Chocolate Chip Cookies
Adapted from Food Network
Makes about 36 cookies
2 sticks unsalted butter, softened
3/4 cup golden brown sugar
3/4 cup granulated sugar
2 whole eggs
2 teaspoons vanilla extract
1/2 cup (rounded) malted milk powder
2 cups all-purpose flour
1 1/4 teaspoon baking soda
1 1/4 teaspoon salt
12 oz milk chocolate chips
rainbow nonpareils, for sprinkling
Preheat the oven to 375 degrees F. Cream the butter, then add both sugars and cream until fluffy. Add the eggs and beat slightly, then add the vanilla and beat until combined. Add the malted milk powder and beat until combined. In a separate bowl, sift together the flour, baking soda and salt. Add to the butter mixture, beating gently until just combined. Add the chocolate chips and stir in gently. Drop by teaspoonfuls* on an ungreased baking sheet, leaving plenty of space between the cookies (they spread out quite a bit). Sprinkle with nonpareils. Bake for 9 to 11 minutes total; halfway through baking time, rotate trays and sprinkle with more nonpareils (as they will definitely have spread while baking). The cookies will be very flat and very chewy. Allow to cool slightly before removing from pan with a spatula.
*Seriously. A teaspoon. You do not need giant scoops of dough, or else it will not bake through in the center.