I have about 437 cannisters of malt powder left from my last pregnancy. I craved malted flavor in everything sweet; I even threw it in yogurt (which seems exceptionally gross right now). I still love it — just not in everything. I’ve made other malted chocolate chip cookies but they were more thin and crispy and this week I had a craving for thick and tender.
(Sidenote: that last part kind of sounds like I’m talking about a steak. Hmmmm.)
Anyhow, corn starch is the key to the puffy-but-soft consistency in these puppies. I have to tell you I ate so much of the dough before baking these that I was a little worried I wouldn’t have enough to take up to school for a teacher appreciation shindig. But I just had enough and, interestingly enough, I brought them up to school one hour before the event. When I went back after to pick up my tray the organizers told me they were gone BEFORE the event even began. Word of mouth travels fast and when there’s good cookies, even the nicest teachers can break a few rules
I hope you love these as much as he did!