So, here’s the thing. I’ve never really been the super hip kid (I know, shocking to the people who know me in real life ;-)). Sometimes I’m a little late to the party. I was 21 and in college before I had heard of Kate Spade. The first time I tried sushi was less than 2 years ago. I didn’t know who Arcade Fire was before the Grammy’s on Sunday night. I could really go on and on with examples, but I’ll wrap it up by telling you that this was my very first time baking with malted milk powder. Oh my, where has it been my whole life? I mean, I have always loved classic malt shakes. But baking with it? This takes things to a whole new level. And I will be subsequently searching out tons of new recipes to try that include malted milk powder.
For me, there was an Easter candy trifecta that I loved as a kid. First, a peanut butter meltaway egg from Sarris (a local chocolates/candy company) in my Easter basket was a jackpot as far as I was concerned. Next up, a Reese’s peanut butter egg. It’s not at all shocking that I love anything with peanut butter and chocolate, now is it? And third, Whoppers. I loooooooved Whoppers. They ranked right up there with the chocolate and peanut butter for me. Something about that flavor just made the candies melt in my mouth.
When I placed my last King Arthur Flour order, I spotted malted milk powder in the catalog and decided to order some and do a little experimental baking. And make milkshakes of course! I remembered that Dorie had a malted cookie recipe in her book, and that was my first stop. These are positively superb. There is a nice mellow malted flavor to the cookie which is enhanced by the chopped up Whoppers. I could imagine eating these with a tall vanilla milkshake sitting on a stool at an old-fashioned corner candy store. (Pretty sure I should have grown up in the ’50s.)
Next, I need to churn up some homemade ice cream for milkshakes! I’m hooked!
1. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper or silicone baking mats.
2. Whisk together the flour, malted milk powder, cocoa powder, baking powder and salt in a medium bowl; set aside.
3. Cream the butter and sugar together on medium speed for about 3 minutes, until very smooth. Add the eggs one at a time, beating for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add half the dry ingredients, mixing just until it disappears into the batter. Mix in the milk, then the remaining dry ingredients, mixing only until they are incorporated. With the mixer still on low, or by hand with a rubber spatula, mix in the malted milk balls and chocolate chips.
4. Drop about 2 heaping tablespoonfuls worth of dough (I used a large cookie scoop) onto the sheets, leaving about 2 inches of space between each. Bake for 10 to 12 minutes, until puffed and set but still slightly soft to the touch. Let the cookies rest for 2 minutes before transferring them to a cooling rack to cool to room temperature. Store in an airtight container at room temperature.