Crisp at the edges and chewy in the middle with nutty tones of malt and giant milk and dark chocolate chunks. Pretty close to cookie perfection. The dough benefits from an overnight rest in the fridge but you can bake straight away if you prefer - the cookies may spread a little more.
Ingredients
140g unsalted butter, room temperature
100g light brown muscovado sugar
25g golden caster sugar
2 large free range eggs, lightly whisked
185g plain white flour
175g malted milk powder (I used Horlicks)
½ tsp baking powder
150g chocolate, chopped (I used a mixture of milk and dark)
Instructions
Cream together the butter and sugars in a large bowl until light and fluffy, about 5 minutes. Slowly incorporate then eggs, a little at a time.
In a separate bowl, whisk together the flour, malted milk powder and baking powder then fold into the wet mixture. Fold in the chocolate then wrap the dough in cling film and refrigerate overnight.
When ready to bake, preheat the oven to 180 C/160 C fan and line two large trays with baking parchment. Scoop tablespoon-sized dollops of dough onto the trays, at least 5cm apart, and bake for 10 - 12 minutes, until crisp and golden at the edges and just set in the middle.
Remove the cookies from the oven, allow to cool on the trays for 5 minutes then transfer to a wire rack to cool completely.
Will keep in an airtight container for several days.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2017/12/19/malted-chocolate-chunk-cookies-christmas-photoshoot/