Cookie Thursday 6/15/23-malted milk chocolate chip cookies

What a difference an ingredient swap makes!

I could find instructions on using malted milk in a cookie.

All I could find was articles extolling it as an idea.

But no instructions.

Okay.

Malted milk powder is a solid.

I will treat it as such.

I was going to use it as a replacement ingredient for some of the flour. Not much, just a half cup or so.

But when I mixed together the butter and the eggs and the sugars and the vanilla, the batter was much too thin.

Same recipe, you’d expect same results.

That is how science is done.

And baking is a science.

Maybe the day was too warm and the butter got too room temperature.

I don’t know.

It is nearly summer after all.

Especially here in the American South.

To recap, the dough was very runny and I decided not to substitute some of the malted milk powder for some of the flour. Instead, I was using all 2 and a quarter cups of flour AND 1/2 c malted milk.

The dough was still really runny.

Weird, right?

I added the chocolate chips and baked it up anyway.

The articles were right, the output was a thin, almost flexible cookie that was very flat.

But the flavor though.

Amazing.

A bit malty, a bit umami.

Wonderful flavor, flat cookie.

Must experiment more.

Will report back.