I grew up well after the era of the malt shoppe. I can’t say I’ve ever even seen one. We did have a sweet shoppe for a short while in town–a little bit of bliss on the corner of Water and Main–but they served ice cream and candy, if I recall correctly. No chocolate malts there. At least, I never had one. I’ve come across several recipes recently that call for malted milk powder, though, and curiosity finally got the best of me.
I know one store in town carries actual malted milk powder, but the one closest to home–the place I run to when inspiration strikes–did not. I had to settle for regular Ovaltine instead. I figured it wouldn’t matter anyway; I wouldn’t know the difference. I’m glad I didn’t waste the gas driving to the other side of town to hunt down the “real” deal. The Ovaltine worked just fine.
Some of this adaptation was intentional, but the milk was entirely accidental. I wasn’t paying close enough attention and misread the measurement. This error could have been a disaster, but the mistake turned out to be most fortuitous. The cookies are incredibly soft with the additional moisture: chewy and delicious.
Malt shoppe flavor at home. Ovaltine may just become a staple around here.
- 1¾ cups all purpose flour
- 1 cup malted milk powder (I used regular Ovaltine)
- ¾ cup cocoa powder
- 1½ teaspoons baking powder
- ⅛ teaspoon fine sea salt
- 11 Tablespoons unsalted butter, cold and cut up
- ⅔ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup whole milk
- 2 cups chocolate-covered malted milk balls (Whoppers), coarsely chopped
- 1 cup semi-sweet chocolate chips (I used Guittard Super Cookie Chips)
- Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
- Using a fine mesh sieve, sift the flour, malted milk powder, cocoa powder, baking powder, and salt into a large bowl. Set aside.
- In the bowl of a stand mixer, cream the butter and sugar until smooth. With the cold butter, you may need to turn up the speed a little bit, but your mixer can handle it.
- Add the eggs one at a time and beat each for a minute.
- Add the vanilla. The mixture may look curdled, but it will come together just fine when the dry ingredients are added.
- On low speed, mix in about half the dry ingredients until just incorporated.
- Beat in the milk until smooth.
- Mix in the rest of the dry ingredients until incorporated.
- Remove bowl from mixer and stir in the Whoppers and chocolate chips.
- Using a #60 cookie scoop, portion out the dough 2 inches apart on the baking sheets.
- Bake one sheet at a time for about 11 minutes, or until the cookies are puffed up and set.
- Leave on baking sheet for 2 minutes before removing to wire racks to cool completely.
It’s almost here, folks! Let’s see what the others made for The 12 Weeks of Christmas Cookies & Sweets Blog Hop!