Do you love chocolate malted milk balls? Do you love Ovaltine? If so, you will love these cookies. I’ve never had Ovaltine but, Bill says he loved it when he was a kid and I’m a believer! The fusion of melted chocolate and malt powder gives these cookies the incredible flavor of chocolate malted milk balls.
I got this recipe from our local newspaper, The Northwest Herald and posted it over a year ago before I had followers and know it is a fantastic chocolate charmer worthy of a repost! They are soooo yummy! Chocolate Malt Crinkles are loaded with chopped semisweet chocolate and malted milk powder. And let me tell you what they taste like: a very rich dark lush sinful rich brownie morsel. You won’t believe it! And then just imagine what it is like to eat one still warm from the oven. Wow!
If I were you, I would not hesitate to bake these cookies. They would be great for a cookie swap, a snack or dessert, you name it. And they are so easy to make; mix the ingredients together, roll in malt powder, bake. That’s it, no decorating or powdered sugar on top. I’m wondering though how they would be warm with a scoop of ice cream….
Chocolate Malt Crinkles
8 ounces semisweet chocolate, chopped
½ cup (1 stick) butter
2/3 cup sugar
1 tablespoon vanilla
1 ½ cups flour
½ teaspoon baking powder
¼ teaspoon salt
1 ½ cups malted milk powder (such as Ovaltine), divided
In a small microwave-safe bowl, microwave the chocolate and butter on high in 15 second bursts, stirring between until melted and smooth. Set aside to cool.
In a medium bowl, use an electric mixer to beat the sugar, eggs and vanilla.
Add the cooled chocolate mixture to the eggs and mix until smooth.
Add the flour, baking powder, salt and ½ cup of the malted milk powder. Mix thoroughly, then refrigerate the dough, covered and in the bowl, for at least 2 hours, or overnight. When ready to bake, preheat the oven to 350 degrees. Coat a baking sheet with cooking spray.
Place the remaining 1 cup of malted milk powder in a bowl. Roll the dough into tablespoon size balls, then roll in the malted milk powder and arrange 3 inches apart on the prepared cookie sheet.
Bake for 12 minutes, or until puffed and the tops start to crack slightly. Allow the cookies to cool for 5 minutes before removing to a wire rack to cool. Let the cookie sheet cool off between batches.
Makes 3 dozen
Note: Look for malt powder alongside the hot cocoa mixes and instant coffee in your favorite grocery store.
What are you waiting for? Go start baking!
YUM! YUM! YUM!
Don’t forget to enter my Tate’s Bake Shop giveaway to win 3 boxes of their delicious cookies and the incredible Tate’s Bake Shop Cookbook by Kathleen King! The contest closes at midnight CST tonight so be sure to leave a comment. I hope you win!
Also, check out my friend, Linda’s blog, at My Kind of Cooking. She is also hosting a Tate’s Bake Shop giveaway!