It’s time for a brand new spankin’ cookie recipe on Ate by Ate and this one is TOTAL keeper! Trust me when I say that once you make these cookies, you may never want to use another cookie base ever again. They’re moist, they’re chewy, they’re chocolatey, they’re adorable, they’re super easy to make, and they are the perfect cookies for picnics, kid lunches, care packages and gifts, and tea parties! I’ve made two other variations of these cookies since I made the original ones here and I’ve been daydreaming of endless other combinations to try out for my next batch. These cookies are made extra awesome because of one very special ingredient: Maltesers! YES, Maltesers, the awesome crunchy chocolate malt balls in the iconic red packaging that we all know and love. I’ve loved Maltesers since I was a little girl and I remember them being one of my favourite treats growing up. Not only did/do I love the crunchy, melt-in-your-mouth interior and chocolate creaminess but in a weird way they give me this throwback connection to my mum eating these same morsels when she was a little girl.
So, where did I get this fantabulous recipe? From the May/June 2012 issue of Tea Time magazine! Let it be known that I absolutely adore Tea Time magazine to itty bitty pieces and have been loving them for over a year now. It’s strange how I never knew about or noticed Tea Time magazine until early last year. As an avid magazine reader, you’d think that I’d at least be familiar with the publication having spent so much time in the magazine aisles all these years but nope, it wasn’t until last February that I stumbled on it at Shoppers Drug Mart. And I’ve been smitten ever since buying every single issue thereafter and every single available back issue on the Hoffman Media website.
Tea Time magazine is all sorts of wonderful and a must-have and must-read for all tea lovers. Amazing and informative tea articles, a plethora of teatime recipes, beautiful photos, and the most delicious stories and features on tea shops and afternoon tea venues from around the world. It makes my heart flutter just talking about it. My only wish? That the magazine came out monthly! It’s a bi-monthly publication so you can totally understand my impatient writhing while I wait for the next issue to come out (which, since we’re on the topic, comes out later this month for July and August!). Here’s the recipe, everyone, enjoy it!
Recipe for Malted Chocolate Chunk Cookies (yields approx. 3 dozen small cookies)
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, at room temperature (1 stick)
- 1/2 cup firmly packed brown sugar
- 1/4 cup granulated sugar
- 3/4 teaspoon vanilla extract
- 1 large egg
- 1/2 cup semisweet chocolate chips or chocolate chunk morsels
- 1/2 cup coarsely chopped malted-milk ball
- Heat oven to 375°F (*Deb’s Note: because my oven runs hot, I lowered mine to 350°F).
- Line several baking sheets with parchment paper. Set aside
- In a medium bowl, combine flour, baking soda, and salt, whisking well. Set aside.
- In a large bowl, combine butter and sugars, stirring until creamy (*Deb’s Note: I used a handheld mixer to mix the butter and sugars together; my arm muscles aren’t strong enough to just stir!). Add vanilla and egg, stirring until incorporated (*Deb’s Note: again, I used my mixer)
- Add flour mixture to butter mixture, stirring until well mixed (*Deb’s Note: I used my mixer to mix just until blended; do not over mix!)
- Add chocolate chips/chunks and malted-milk balls, stirring well (*Deb’s Note: I actually just use my hands to incorporate everything)
- Using a levered 1-teaspoon scoop, drop dough onto prepared baking sheets (*Deb’s Note: I don’t use a scoop for mine, I use my hands to grab chunks of dough, shaping them and patting them down just slightly so everything sticks together)
- Bake until light golden brown, 6 to 7 minutes (*Deb’s Note: mine take 6 minutes). Cool completely on wire racks. Store in airtight containers.