by TheRunawaySpoon
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my 24 recipes »
Photo by Sarah Shatz
TheRunawaySpoon's Notes:
Expand2 cups all-purpose flour Ask a question about this ingredient
1/4 cup cocoa powder Ask a question about this ingredient
3 tablespoons malted milk powder Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1 teaspoon baking soda Ask a question about this ingredient
1 cup butter Ask a question about this ingredient
3/4 cups granulated sugar Ask a question about this ingredient
3/4 cups light brown sugar Ask a question about this ingredient
2 eggs Ask a question about this ingredient
1/4 cup sour cream or creme fraiche Ask a question about this ingredient
6 ounces white chocolate chips Ask a question about this ingredient
6 ounces semisweet chocolate chunks Ask a question about this ingredient
Preheat oven to 375 degrees.
Ask a question about this stepWhisk together flour, cocoa powder, malt powder, salt and baking soda in a medium bowl.
Ask a question about this stepIn the bowl of an electric mixer, cream the butter and the sugars. Add the eggs one at a time until combined. Add the sour cream and mix well.
Ask a question about this stepSlowly mix in the dry ingredients until well blended. Stir in the chocolate chunks and chips.
Ask a question about this stepScoop heaped Tablespoons of dough onto a greased cookie sheet about 1/2 inch apart. Bake 12 - 15 minutes until the edges start to crisp. Remove to a wire rack to cool.
Ask a question about this stepI was disappointed in these...either there is too much butter or they are supposed to be really flat with bumps from the chocolate?...and you say to space them 1/2 inch apart?...if I had done that I would have had 1 big flat cookie mess. I did mine like normal cookies and spaced them 2 inches apart. The dough spreads too much and becomes flat in oven....something is amuck here.
Made these last night - spurned on by discovering Julia Child's recipe for homemade creme fraiche (1 TB buttermilk + 1 cup heavy cream - let sit until thickened 8 to 24 hours). I cut back the sugar and butter by a few tablespoons without a problem. Also, substituted walnuts for white chips as well. Terrific. Also used that Ovaltine for malted milk powder - the European kind with less sugar - can you tell I'm a bit sugar obsessed? But still making cookies! :)
Can I assume that malted milk powder is like Ovaltine?
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
Yes, I spaced my cookies further apart too. No way would 1/2 inch work. I guess since i cut back on the butter by a couple of tablespoons, mine were fine height-wise.