Chocolate malted cookies
1 1/2 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | cup | Butter Flavored Crisco |
| 1¼ | cup | Brown sugar, firmly packed |
| ½ | cup | Malted milk powder |
| 2 | tablespoons | Chocolate syrup |
| 1 | tablespoon | Vanilla extract (yes 1 tb) |
| 1 | large | Egg |
| 1½ | cup | Semisweet chocolate chips |
| 1 | cup | Milk chocolate chips |
Directions
Preheat oven to 350-degrees. Get out 2 cookie sheets; no need to grease them. Mix together the flour, baking soda and salt; set aside.
In a mixing bowl, combine the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla. Beat 2 minutes, then add the egg and beat for a second or two, until mixed.
Gradually add the flour mixture to the creamed mixture, mixing well between additions. Stir in chocolate morsels and chips. I j used Guittard's BIG chocolate morsels and their milk chocolate chips. BTW, these cookies are LOADED with chocolate chips! Shape dough into 2-inch balls. Place 6 balls of dough onto each cookie sheet, spacing them 3 inches apart. The cookies are pretty big, not tiny ones.
Bake for 12-14 minutes, or until golden brown. Mine took 12 minutes.
Don't over-cook them or they'll be hard as a rock.
Cool on cookie sheets for at least 2 minutes or they'll fall apart.
Cool on wire racks.