Cooking With Amanda

Saturday, November 28, 2015

Malted Chocolate Chip Cookies

Bored of the same ol' chocolate chip cookie? Kick the flavor up a notch with malted milk powder. The subtle malted flavor in these cookies might just make them your new favorite!

My husband loves chocolate chip cookies. I think he actually gets a little annoyed when I make different types of cookies. Okay but here's the problem with this scenario… I'm a food blogger. So here's my solution: I keep a bag of frozen whole wheat chocolate chip cookie dough balls in the freezer so that he can pop a couple in the oven whenever he wants them. He can even make them in the toaster oven. Sometimes I sneak one and eat it raw. Don't tell my mom.

So since the freezer is stocked for him (because I'm the best wife ever, naturally), I can experiment a little with new and fun flavor combinations. I love these lemon clementine crinkle cookies, but they'd be way too weird for my husband. This time I must not have had dough stocked in the freezer because I didn't stray too far from his favorite. That's my other trick, beyond the frozen dough. Try to change things up just a leeeeeeetle bit and hope that he won't notice. It usually doesn't work, but I give it my best shot nonetheless.

To try to pull a fast one on him this time, I went for a subtle malt flavor in these cookies. I adore drinking a chocolate malted milkshake so I wanted to bring that malted milk flavor into the classic chocolate chip cookies. I love the combination of the malt flavor with the chocolate. It's a match made in cookie heaven.

It's a match made in milkshake heaven too, but that's a different conversation for a different day. Unless you can have both the cookie and the milkshake. Then do that. Definitely do that.

I love a flatter, chewy cookie but if you like a thicker cookie, you can increase the flour content slightly – try 1/2 cup more flour for a thicker cookie. If you're looking to go a different route entirely, try these insanely easy Cool Whip cookies!

Grab a glass of milk and enjoy!

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Malted Chocolate Chip Cookies Recipe

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Ingredients

10 tablespoons unsalted butter, softened
1 cup brown sugar, packed
2 large eggs
2 teaspoons pure vanilla extract
1/2 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 cups all-purpose flour
2 teaspoons cornstarch
1/2 cup malted milk powder
1 1/2 cups semisweet chocolate chips, plus 1/4 for adding before baking if desired

Directions

In the bowl of a stand mixer, cream together butter and brown sugar. Add eggs and vanilla, mixing until combined.
In a separate bowl, mix together all dry ingredients except chocolate chips. Add dry ingredients to butter/sugar mixture and mix until just combined. Stir in chocolate chips by hand. Cover and refrigerate overnight.
Preheat oven to 350°F.
Using your hands, roll dough into balls about 1-inch in diameter. Place on baking sheet lined with parchment or Silpat baking mat and top with 3-4 extra chocolate chips if desired.
Bake for 11-12 minutes or until golden brown around the edges.
Let cool on baking sheet for about 2 minutes before moving to a wire rack to cool completely. Continue process until all dough is baked.
Store in an airtight container.

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Homemade Twinkie Poppers

I'll admit Twinkies will always have a place in my heart thanks to the powers of nostalgia and Saturday morning marketing. We didn't always have a box in the cupboard, but we convinced my mom often enough that they were essential to childhood, and she complied on occasion.

And I'm no stranger to Twinkies as a source of fun food, of course. Thankfully, we can breathe a collective sigh of relief that Twinkies have been rescued from the clutches of bankruptcy. And while Twinkies are safe on the shelves, copycat versions are no less important. Nope. Not when they taste even better, are super easy to make, and are ever so cute in poppers form.

How Hostess has not come up with a mini-Twinkie yet, I don't know, because I could eat a jillion of these Twinkies poppers. I did eat close to that while making them, so I'm thankful I had enough for photographs. (Dear Hostess, please cut me in on the deal to make mini Twinkies, should you ever decide to take your product in this direction. People love portion control. Because then they can eat a jillion, like I did.)

This recipe is a bit denser than the original version, less sponge-cakey and more cake-cakey. I just made that up, by the way, but it's really the best descriptor. I also changed the filling to suit my own tastes, so it's as sugary as the original, thank you very much, but a bit smoother and thicker.

To give these the classic rounded-edge shape, I used a rounded brownie pop pan. If you don't have one, you can easily make these in a mini cupcake pan, though they will be a bit smaller. I made both versions, as I only have one mold and it isn't wise to let the batter sit too long before baking, and I adored each. No matter which pan you use, the Poppers save you from laboriously crafting tinfoil molds for the Twinkies. I also used a disposable decorating bag and a size 10 tip to fill the Twinkies.

Both the bags and the tip are available in the craft store, and I recommend using them, because it makes filling so easy! And all that means you get your Twinkies Poppers more quickly.

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Homemade Twinkie Poppers Recipe

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Ingredients

1 box pound cake mix, 16 ounces
2/3 cup water
4 egg whites
6 tablespoons butter
2 cups confectioners sugar
3/4 cup marshmallow fluff
2 tablespoons milk

Directions

Preheat the oven to 325°F. Spray brownie pop molds or a mini cupcake tray with cooking spray and set aside.
Combine the pound cake mix and water in a bowl. Mix on medium speed with a standing or hand mixer for two minutes until well blended.
In a separate bowl, beat the egg whites on high speed until stiff peaks form. Fold the egg whites into the cake mixture and stir on low until well blended.
Fill the cavities of the brownie molds and/or cupcake tray two-thirds full with batter. Bake for 12 to 15 minutes, or until a toothpick inserted comes out clean and the top springs back when pressed. Let the cakes cool.
Combine the butter, confectioner's sugar, marshmallow fluff and milk until well blended. Fit a disposable decorating bag with a size 10 tip. Fill the bag with the icing and close tightly with a rubber band.
Insert the tip into the bottom of a cake and squeeze frosting into the cake until it begins to ooze back out. If desired, scoop out some cake first with a toothpick to give the filling more room.