Malt Chocolate Chip Cookies

No need to preheat the oven yet, this dough needs to chill for at least 6 hours. So plan ahead!

Place the flours, cornstarch, malt powder, baking soda and milk chocolate chips into a medium sized bowl and stir together until combined. Leave to one side.

Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on medium-high speed. Add in the eggs and mix until well incorporated and smooth, about 1 minute on medium-high speed.

Add in the flour mix and mix on low speed until a dough forms. Tip the dough into a medium sized bowl—the bowl you measured the flour in is fine. Cover the bowl in cling film and place in the fridge for at least 6 hours, if possible overnight.

Once chilled, preheat the oven to 180 C/350 F and line 2-3 baking trays with parchment paper or a Silpat liner. Using a 1.5 tablespoon or 2 tablespoon sized (I used a 2 tablespoon one) cookie scoop, place balls of dough 2 and 1/2 inches apart on your baking trays. Flatten the dough ball ever so slightly, just so they don’t roll off the trays when being transported to the oven.

Place in the oven for 8-9 minutes for 1.5 tablespoon size cookies and 10-12 minutes for 2 tablespoon size cookies. Cookies are done when lightly browned around the edges and still soft and underdone in the middle. Remove trays from the oven and set on a rack. Leave cookies to cool on the baking trays for at least 10 minutes before transferring to a wire rack to cool completely.

Once cooled, cookies will keep in an airtight container for up to 5 days.

Recipe by Annie.