Ingredients (~12 cookies)
- 4 oz dark chocolate, chopped
- 4 oz semisweet chocolate chips or chunks
- 2 Tbsp unsalted butter, cut into cubes
- 6 Tbsp granulated sugar
- 6 Tbsp packed brown sugar
- 2 large eggs, at room temperature
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1/4 cup all-purpose flour
- 2 tsp malted milk powder
- 1/4 tsp baking powder
- 1/4 tsp instant espresso powder
Melt the Chocolate and Butter
Add 4 oz dark chocolate, 4 oz semisweet chocolate, and 2 Tbsp butter to a microwave-safe mixing bowl.
Melt in 15-20 second bursts, stirring well after each increment, until combined and smooth.
Set aside to cool slightly while you work on the eggs.
You could also use a double boiler if that’s your preference.
Beat the Eggs and Sugar
In the bowl of a stand mixer, add 6 Tbsp granulated sugar and 6 Tbsp brown sugar; whisk to combine and break up any lumps.
Add 2 room temperature eggs and using the whisk attachment, beat on medium speed for 3-4 minutes.
The mixture should thicken considerably and lighten in color – it’ll look almost like a thick ribbon when you lift the whisk.
Combine Everything
Add 1/2 tsp vanilla extract and 1/8 tsp salt to the egg mixture and beat until combined.
Fold in the melted chocolate mixture using a rubber spatula – work gently so you don’t deflate the eggs.
Next fold in 1/4 cup flour, 2 tsp malted milk powder, 1/4 tsp baking powder, and 1/4 tsp instant espresso powder.
Mix just until no streaks of flour remain – overmixing makes the cookies tough.
Chill the Batter
Pour the batter into a wide freezer-safe dish – an 8-by-8 inch pan works well.
Cover the top with aluminum foil and place in the freezer for at least 1 hour.
The batter needs to be well chilled so it’s scoopable – it’ll be more like brownie batter than cookie dough.
Scoop and Bake at 350F
Preheat your oven to 350F and line a large baking sheet with parchment paper.
Using a 2 Tbsp capacity cookie scoop, scoop rounded cookies about 2-2 1/2 inches apart onto the lined baking sheet.
Bake for 10-12 minutes – the tops should look crackly and dried but the cookies will still feel soft when you touch them.
Let the cookies cool on the baking sheet for 10-15 minutes before moving them.
They’re fragile when hot but will firm up as they cool – if you try to move them too early they’ll break apart.
Once set, transfer to a wire rack to cool completely.
Store in an airtight container or bag.
Malted Brownie Cookies
Ingredients
Ingredients (~12 cookies)
- 4 oz dark chocolate, chopped
- 4 oz semisweet chocolate chips or chunks
- 2 Tbsp unsalted butter, cut into cubes
- 6 Tbsp granulated sugar
- 6 Tbsp packed brown sugar
- 2 large eggs, at room temperature
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1/4 cup all-purpose flour
- 2 tsp malted milk powder
- 1/4 tsp baking powder
- 1/4 tsp instant espresso powder
Instructions
- Melt 4 oz dark chocolate, 4 oz semisweet chocolate, and 2 Tbsp butter in microwave in 15-20 second bursts, stirring between each, until smooth. Set aside to cool slightly.
- In a stand mixer, whisk together 6 Tbsp granulated sugar and 6 Tbsp brown sugar to break up lumps.
- Add 2 room temperature eggs and beat on medium speed with whisk attachment for 3-4 minutes until mixture thickens and lightens.
- Add 1/2 tsp vanilla extract and 1/8 tsp salt and beat until combined.
- Fold in melted chocolate gently with a rubber spatula.
- Fold in 1/4 cup flour, 2 tsp malted milk powder, 1/4 tsp baking powder, and 1/4 tsp instant espresso powder until no flour streaks remain.
- Pour batter into an 8-by-8 inch freezer-safe dish, cover with foil, and freeze for at least 1 hour.
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Scoop batter using a 2 Tbsp cookie scoop, spacing cookies 2-2 1/2 inches apart.
- Bake for 10-12 minutes until tops look crackly and dried but cookies still feel soft.
- Cool on baking sheet for 10-15 minutes, then transfer to wire rack to cool completely.
- Store in an airtight container.