Labadie Recipe Database

Name Chocolate Malt Cookies Number of People 10 List of Ingredients Amounts are for one recipe, but Becky, I ALWAYS double it! 1 3/4 cups all-purpose flour 1/2 cup unsweetened Dutch process cocoa powder 1/3 cup plain malted milk powder 1 tsp baking soda 1/2 tsp salt 6 oz (1 1/2 sticks) unsalted butter, at room temperature 1/2 cup sugar 1/2 cup packed light brown sugar 1 large egg 1 1/2 tsp vanilla 2 TBSP sour cream or plain yogurt Description Preheat oven to 350. Line baking sheets with parchment. In a medium bowl, sift together flour, cocoa powder, milk powder, baking soda, and salt. In large bowl, cream butter and sugars. Beat in egg, vanilla, and sour cream. ON low speed, add flour mixture and beat until combined. Roll dough into 2-Tbsp sized balls and place on prepared sheets (MEG says use cookie scoop for uniform sizes!). Flatten gently with palm of your hand. Bake for 10-12 minutes, or until cookies are set. Let cool on baking sheets for 5 minutes before removing to wire racks to cool completely. If using for malted milk ice cream sandwiches, freeze for at least 1 hour (if freezing overnight, cover tightly with saran). Cookies can be stored in airtight containers in freezer for up to 1 month (yeah right these are delish!). Time 90 minutes Difficulty (1-5) 1 Notes I always double this recipe. If making Malted Milk Ice Cream Sandwiches, use recipe for Malted Vanilla Ice Cream. Roll sandwiches in crushed up Whoppers. Image