Malted Chocolate Chip Cookies

My friends Lindsay and Sean just celebrated their wedding anniversary with an overnight trip to San Francisco. There she said they shopped until they dropped and wound up at Tom's Cookie stand in the basement of Macy's. The first thing she saw were their Malted Chocolate Chip Cookies. She grabbed a couple and was in heaven. So when they returned from their short trip, she attempted to make her own. This is the recipe she used and she managed to make them even better.

Important to note, she used no mixer, melted/softened the butter and used milk chocolate chips instead of semi sweet. She says the semis are too sharp for the malt. Lastly, the malt is essential. Malt is hard to find but it's the key ingredient so go for the hunt or order online.

Malted Chocolate Chip Cookies
2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter, cold and cut into pieces

1 cup light brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/2 cup malt powder

2 cups semisweet chocolate chips

Preheat oven to 350 degrees. Lightly grease 2 baking sheets. Sift together the flour, baking soda and salt and set aside. In the bowl of a mixer, cream the butter until fluffy. Add the sugars and cream with the butter. The mixture will look a bit grainy. Add the vanilla and eggs and beat together until fluffy. Add the malt powder and mix at low speed just until combined. One-third at a time, add the flour mixture, beating after each addition just until combined. Gently mix in the chocolate chips. Drop by tablespoons onto the baking sheets. Bake 8 to 10 minutes, depending on how crispy you like your cookies.

The cookies will be flat. Let cool on wire racks and store in an airtight container.

Malted Chocolate Chip Cookies