MALTED CHOCOLATE CHIP COOKIES

A few years ago, the New York Times published an article on a cookie dough recipe. While chocolate chip cookie recipes are pretty much everywhere these days, the recipe was unusual because it has you refrigerate the dough for at least 24 hours. Apparently this gives a much better flavor to the cookies, and also in my opinion gives you a chance to try and see how long you can hold out and practice restraint with a bowl of cookie dough in your kitchen. I’d read elsewhere about adding malt powder to cookie dough as a good flavor addition. Personally I am a SERIOUS ADVOCATE of adding Grape-nuts to cookies, so I figured trying another add-in couldn’t hurt. I couldn’t find straight malted milk powder, so I used Ovaltine (total childhood throwback). Highly recommend these cookies–they are the soft, slightly crispy variety but not the chewy, flat variety. Feel free to increase the amount of malt powder, but if your powder (like Ovaltine) includes sugar, you might want to dial back the amount of regular sugar in the recipe.
MALTED CHOCOLATE CHIP COOKIES
Adapted from the New York Times
1 c. cake flour
1/2 c. plus 1/3 c. flour
3/4 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. salt
1 1/4 sticks unsalted butter, room temp.
1/2 c. plus 1/8 c. light brown sugar
1/2 c. sugar
1 large egg
1 tsp. vanilla
1/2 c. chocolate chips or disks (you can increase this as you like)
1/4 c. malted milk powder (I used Ovaltine)
sea salt to finish
In a stand mixer, cream the butter and sugars together until light and fluffy. Add the eggs and vanilla and beat until well-combined. In a separate bowl, whisk together the flours, baking soda, baking powder, salt, sugar and malt powder. Slowly add the dry ingredients to the stand mixer, beating until incorporated. Add your chocolate chips and any other additions you like (coconut, Grape-nuts, raisins).
Refrigerate your dough for at least 24 hours. Cover in plastic wrap to keep it from drying out.
Preheat the oven to 350 degrees. Scoop the dough into equal-sized balls and flatten slightly. Place dough on a parchment-lined baking sheet and sprinkle with sea salt. Bake for 15 minutes, until the edges just begin to brown
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CHOCOLATE OLIVE OIL COOKIES

If you run out of eggs, and have no butter, but do find yourself with a serious chocolate craving, you can make these! The olive oil makes a brownie-like batter. Scoop the dough with a spoon into rounds and sprinkle with coarse sea salt. The result? Fudgy, salty-sweet, soft chocolate cookies.

CHOCOLATE OLIVE OIL COOKIES WITH SEA SALT

Adapted from Take a Megabite

3/4 c. flour

1/3 c. cocoa (use Valrhona dark if you want to get serious)

1/4 tsp. baking soda

1/4 tsp. salt

1/2 c. sugar

2 1/2 T. olive oil

1/2 tsp. vanilla

1/4 c. hot water, plus 2 T.

Preheat oven to 350 degrees. Whisk together flour, cocoa, baking soda, salt and sugar in a medium bowl. Add oil, water and vanilla. Beat until the batter is stiff (it will have a brownie batter-like consistency).

Drop heaping spoonfuls of the batter on a parchment-lined baking sheet. Sprinkle with coarse or flaked sea salt. Bake for 8-10 minutes. Let cool.