Triple Threat Cookies
Author Notes: This is a chocolate chocolate chip cookie on a new level - chocolate cookies with white chocolate chips and choclate chunks. Malted milk powder is in the ice cream topping section at the grocery and is a worthwhile addition to this (and other chocolate) recipes. —TheRunawaySpoon
Makes 2 1/2 dozen cookies
- 2 cups all-purpose flour
- 1/4 cup cocoa powder
- 3 tablespoons malted milk powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup butter
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 eggs
- 1/4 cup sour cream or creme fraiche
- 6 ounces white chocolate chips
- 6 ounces semisweet chocolate chunks
- Preheat oven to 375 degrees.
- Whisk together flour, cocoa powder, malt powder, salt and baking soda in a medium bowl.
- In the bowl of an electric mixer, cream the butter and the sugars. Add the eggs one at a time until combined. Add the sour cream and mix well.
- Slowly mix in the dry ingredients until well blended. Stir in the chocolate chunks and chips.
- Scoop heaped tablespoons of dough onto a greased cookie sheet about 1/2 inch apart. Bake 12 - 15 minutes until the edges start to crisp. Remove to a wire rack to cool.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Chocolate Cookie
11 months ago Genevieve
I put the cookie dough in the fridge for three days: alas, they spread anyway. I also rolled some of them in the cocoa, cayenne, nutmeg mix (which is also great in hot cocoa and on sugar cookies) I found on this site: https://food52.com/recipes...
12 months ago Don
The malted milk sounds great; I'm going to try that variation.
Also, I read a few comments that the cookies spread too much to space 1/2" apart. That DOES seem a little close. However, if you freeze the dough for about 45 minutes, before baking, that helps them spread less. I found that tip here:
http://sweets.seriouseats...
Using tips from that site, I'm now able to make cookies come out exactly the way I want, every time. I'd share the recipe, but my daughter would get mad. :)
Cheers! Don
over 3 years ago Ceege
I made this as per the recipe except I added a bag of dried cherries. Yum.
over 6 years ago GoodFoodie
Yes, I spaced my cookies further apart too. No way would 1/2 inch work. I guess since i cut back on the butter by a couple of tablespoons, mine were fine height-wise.
over 6 years ago loubaby
I was disappointed in these...either there is too much butter or they are supposed to be really flat with bumps from the chocolate?...and you say to space them 1/2 inch apart?...if I had done that I would have had 1 big flat cookie mess. I did mine like normal cookies and spaced them 2 inches apart. The dough spreads too much and becomes flat in oven....something is amuck here.
over 6 years ago GoodFoodie
Made these last night - spurned on by discovering Julia Child's recipe for homemade creme fraiche (1 TB buttermilk + 1 cup heavy cream - let sit until thickened 8 to 24 hours). I cut back the sugar and butter by a few tablespoons without a problem. Also, substituted walnuts for white chips as well. Terrific. Also used that Ovaltine for malted milk powder - the European kind with less sugar - can you tell I'm a bit sugar obsessed? But still making cookies! :)
over 6 years ago GoodFoodie
Can I assume that malted milk powder is like Ovaltine?