I am not going to lie! I had multiple failed attempts before finalizing this recipe. You have to make this chocolate chip cookies recipe and experience the goodness that they have to offer.
Three failed attempts were due to either a chewy texture or too sweet for my liking. My ideal chocolate chip recipe is one which is less sweet, and crunchy with a slight milky flavour. It was hard to achieve all these in a single attempt but I was adamant about achieving my goals, so I managed to create this recipe on the same day.
I will consider this as a lesser sweet version of the Famous Amos. To my tastebuds, plain famous Amos cookies are a little too sugary (I do eat them once in a while). I always knew that they would taste even better if not masked by the sugary taste.
This recipe is egg-free but not dairy-free. I also added some well-toasted almond nibs. You can add pecans, hazelnuts or even walnuts. If you are allergic to nuts, preclude them. The cookies will taste great even without nuts!
Do I need to chill the chocolate chip cookies dough?
I definitely recommend chilling the dough for at least an hour or two. This enables the flavour to develop besides preventing the cookie dough from spreading too much during the baking process.
What is the special ingredient in this recipe?
There is no secret ingredient in this recipe but there is one special ingredient. And that ingredient is malted milk. Now, what difference malted milk will make in chocolate chip cookies? You will get nicely lightly milk-flavoured cookies but it will not be overwhelming I promise.
Storage?
Extra dough will last in the freezer for 2 months and in the fridge for 3 days. Once ready to use, thaw and bake. Store baked cookies in an airtight jar. These will last for 2 weeks at room temperature or 2 months in the fridge.
15
minutes30
minutesIngredients
90g Salted Butter
100g Brown Sugar
1/4 teaspoon salt
60 mls Full Cream Milk
1/4 tsp Vanilla Essence (Optional)
130g All Purpose Flour
20g Corn Starch
1/4 tsp baking soda
2 tsp malt
1/4 cup toasted almond nibs
1/4 cup semi-sweet chocolate chip cookies
Directions
- Preheat the oven to 175 Degree Celcius for 15 minutes.
- Mix butter, brown sugar and salt. You can use spatula or hand mixer for this step.
- Use a spatula. Add milk, vanila essence, flour, cornstarch, malt, and baking soda. Mix halfway gently.
- Add toasted almonds and chocolate chip cookies. Mix until just combined.
- Roll out the cookies. Add more chocolate chips on top for decoration.
- Bake for 20-30 minutes.
- Cool down the cookies and enjoy.
Notes
- You can always add more nuts or chocolate chips.
