Recchiuti Malted Chocolate Chip Cookie

When I have some more time to bake, I'd love to compare my own version of malted mint chocolate chip cookies with Recchiuti Confections's version. For the foodies, here's the Recchiuti version below for your baking pleasure:

MALTED CHOCOLATE CHIP COOKIES

This variation on a popular classic is an example of how to make a good thing even better. Ice cold milk or vanilla ice cream are perfect accompaniments.

Yield: ~3 dozen cookies

2 1/4 cups (335g) unbleached all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 extra-large egg
1 tablespoon (15g) heavy whipping cream
1 tablespoon (30g) unhopped
barley-malt syrup
1 teaspoon pure vanilla extract, preferably Madagascar Bourbon
1/2 pound (226g) unsalted butter, at room temperature
1/3 cups (150g) granulated cane sugar
1/3 cups (150g) dark brown cane sugar
3 tablespoons (25g) malt powder
12 ounces Recchiuti Dark Hot Chocolate pistoles

MAKE THE COOKIES

- Preheat the oven to 365°F. Line the bottoms of two 12-by-18 inch sheets pans with
parchment paper.
- Sift the flour, salt and baking soda together into a bowl. Set aside.
- In a separate bowl, whisk together the egg, heavy cream, malt syrup and vanilla. Set
aside.
- Put the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat
on medium speed to soften. Beat in sugar, brown sugar and malt powder and continue
to mix until light and fluffy. Gradually add the egg mixture, allowing the mixture to
fully incorporate before adding more.
- Switch the mixer to low speed and add the flour mixture all at once. Mix until almost
fully incorporated. Fold in the chocolate pistoles.
- Spoon about two tablespoons of dough per cookie onto the prepared pans, spacing 3
inches apart.
- Bake on the middle shelf of the oven for 10-12 minutes, rotating the pans 180
degrees after 5 minutes. The cookies should be brown around the edges and a lighter
brown in the center. For a crispier cookie, bake for an additional 1-2 minutes.
- Let cool completely on the pans in wire racks.
- Store in an airtight container for up to 1 week.

Enjoy! If you decide to use this recipe, let me know how it went in the comments area. To print your recipe, go here: http://www.recchiuti.com/recipe_detail.html?recipe=36

Comments

[cangel]

What an great recipe. And the instructions are easy to follow. I can't wait to try it. Thank you.