Sometimes I think my generation is weird. Especially when I see those lists circulating various social media that summarize the things I probably encountered as a child growing up in the 90s. Honestly, the number of foods I consumed that were packaged in tube form is rather astounding, including (but not limited to): yogurt, applesauce, push ups, and cookie dough.
Those packages of cookie dough remind me of that awkward phase (see also: the entirety of my adolescence) when I first hit my teen years. Coincidentally, I had also just discovered the concept of straightening my hair, despite the strong hesitation I felt toward letting go of the crimper. As you might imagine, there are many photos from back then that I wish I could burn. But without having been that girl, I wouldn’t have developed the discerning eye I now possess when it comes to classic chocolate chip cookies. See, I’ve been through enough tubes of pre-packaged cookie dough to know that there is nothing in the world that tastes better than a freshly baked batch, from scratch.
This particular recipe, enhanced by malted milk powder, produces a rich, toasty-flavored dough speckled with melty rounds of milk chocolate. The cookies spread into crispy, chewy, gooey thins as they bake. Believe me, though–they are delicious from the beginning. As in, the entire process tastes amazing. As in, I was caught redhanded THREE times consuming the dough from the electric mixer, the bowl, and my spatula. Obviously I have a problem and I need help.
Malted Milk Chocolate Chip Cookies
Recipe 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
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 (or use a cookie scoop) on an ungreased baking sheet, leaving plenty of space between the cookies (they spread out quite a bit). Bake for 9 to 11 minutes. The cookies will be very flat and very chewy. Allow to cool slightly before removing from pan with a spatula.