Ingredients
- 8 ounces butter, soft room temperature
- 1 1/4 cups light brown sugar
- 1/2 cup granulated white sugar
- 1 teaspoon kosher salt
- 2 eggs, room temperature
- 1 tablespoon vanilla extract
- 2 1/4 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup malted milk powder
- 7-8 ounces good quality dark chocolate, chopped (see note)
Instructions
- Preheat oven to 350 degrees F and line a couple of cookie sheets with parchment.
- Place butter, sugars, and salt in bowl of stand mixer fitted with paddle attachment and cream for 5-7 minutes on medium-high speed. Give the bowl a scrape once or twice during this process.
- Add eggs and vanilla and continue creaming on medium-high until light and fluffy, again giving the bowl a good scrape once or twice during the process.
- Add flour, baking powder, baking soda, and malted milk powder and mix on low until combined. Add chocolate chunks and mix until just combined.
- Scoop 1/4 cup portions of dough placing about 2-3 inches apart. These spread quite a lot. I do 5 per cookie sheet - one in the center and one near each corner. Bake at 350 for 13-15 minutes until browned around the edges and puffed in the center. Remove from oven and bang or drop the cookie sheet on the countertop. Allow cookies to cool on sheets while proceeding with the rest of the dough.
Notes
I say 7-8 ounces because some bars are 4 ounces and some are 3.5. Just use 2 bars of your favorite chocolate. The 1-ounce discrepancy will make no difference. I like a very dark chocolate but use what you like. A mixture of dark and milk would be really good.
Baked and cooled cookies can be stored at room temperature for 3-5 days. They will become drier and less chewy the older they get but they are really good dipped in coffee at that stage.
Baked and cooled cookies can be wrapped tightly and placed in a ziploc bag or freezer container and stored in the freezer for 3 months. Allow to thaw at room temperature for an hour before eating.
You can stash the dough balls in the refrigerator for up to 24 hours and bake straight from the fridge. If you want to freeze the dough balls, freeze them in a single layer on parchment until solid and then transfer to a bag or freezer container. Let them thaw on the counter for 30 minutes before baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes per tray
- Category: cookies, desserts
- Method: baking
- Cuisine: American