Coffee Malteds

 As I’ve started baking my way through “Dorie’s Cookie’s” I’m finding recipes with ingredients not commonly found in cookies (a mincemeat option for cookie bars, for example – I’m assuming she means the kind without beef).  I love hearing about how other folks get creative with ingredients, and enjoy Dorie’s originality even if those cookies aren’t  something I’ll bake right now.

 

In poking through the cookbook, I found this recipe for Coffee Malted Cookies. I love love love malt but there aren’t many reasons to use – I bought a container a few years back for homemade milkshakes for a dinner parter, and when I recently dug it out, it had formed into a solid block (note: I now have a weapon against intruders). Off to the store I went for some fresh malt powder, and I was all set!

 

These cookies are great – the strongest flavor actually comes from the coffee, and the malt brings out more of a vanilla taste to me. Be really careful not to over bake, you’re going for a soft cookie with a slightly crisp edge. These are definitely going in to our regular cookie rotation!

 

 

 

Coffee Malteds

by Dorie Greenspan, from “Dorie’s Cookies”

 

1 1/2 cups (204 grams) all purpose flour

1/4 cup (40 grams) unflavored malted milk powder

1/2 teaspoon baking powder

1 stick unsalted butter, room temperature

1/2 cup (100 grams) white sugar

1/4 cup (50 grams) packed light brown sugar

1 tablespoon ground coffee

1/2 teaspoon salt

1 large egg

1 large egg yolk

1 teaspoon pure vanilla extract

 

Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.

 

In a small bowl, whisk together the flour, malt powder and baking powder.

 

In a stand mixer, fitted with the paddle attachment, beat the butter, both sugars, expresso and salt, for about 3 minutes, until well believed. Scrape down the bowl, return to medium speed, and add in the egg, then egg yolk, then vanilla, beating for a full minute after each addition.

 

Turn off the mixer and add the flour mixture all at once. Mix on low speed until just combined.

 

Using a tablespoon sized scoop, place dough on the prepared pans.

 

Bake 10 to 12 minutes (note: Dorie suggests baking for 14 minute, but I did that with my first batch and they were overdone), or until the cookies are firm around the edges with the centers still soft. They won’t look fully baked when you remove them from the oven, and shouldn’t – they’ll firm as they cool. Transfer the sheets to wire racks and, after about 10 minutes, carefully lift the cookies onto the racks to cool completely.

 

 

 

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