I had a friend recently ask what I will do next year when I no longer have a kitchen open to my baking whims. It hadn’t hit me until she mentioned it — and I still don’t have an answer — but it did fuel my desire to bake more frequently before I head off to college. After a hectic senior year schedule, I’m bummed, but not surprised, that it has been over a year since I last posted a recipe.
With a desire to bake, however, comes a desire for new recipes, which brought me to today’s dessert: malted chocolate chip and reverse white chocolate chip cookies from Irvin Lin’s Marbled, Swirled, and Layered. The cookies first caught my eye because of how they looked — baking can be just as much about the visual as it is the taste — but only a batch later, and I think it’s safe to say that both my family and my friends have all found a new favorite. With a melt-in-your-mouth texture and a bakery style size, these cookies can only be improved with a glass of milk on the side. Worth turning on the oven in this summer heat? I sure think so.
Malted Chocolate Chip Cookies and Reverse White Chocolate Chip Cookies Loosely adapted from Marbled, Swirled, and Layered by Irvin Lin
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 1/4 teaspoon baking soda
- 1 1/4 cups butter, softened
- 1 1/4 cups brown sugar
- 1 cup and two tablespoons granulated sugar
- 1 tablespoon vanilla
- 1/4 teaspoon salt
- 2 eggs
- 1 egg yolk
for the chocolate chip cookies
- 1/2 cup malted milk powder
- 1/2 cup all-purpose flour
- 1 1/2 cups chopped dark chocolate or chocolate chips
for the reverse white chocolate chip cookies
- 1/2 cup cocoa powder
- 1 1/2 cups chopped white chocolate or white chocolate chips
- Using an electric mixer, beat the butter, sugars, vanilla, and salt. Add the eggs and egg yolk, beating well after each addition.
- Mix in the dry ingredients: the flour, baking powder, and baking soda, until well-incorporated and the dough remains a little sticky.
- Divide the dough in half, and set aside one halve for later use. In the same bowl of the electric mixer, stir in the malted milk powder and flour to the remaining dough. Mix in the chocolate by hand. Wrap the dough in plastic wrap and refrigerate for at least an hour or overnight.
- Place the reserved dough back in the bowl of the electric mixer, and incorporate the cocoa powder until fully mixed. Add the white chocolate by hand. As done previously, wrap the dough in plastic wrap and refrigerate for at least an hour or overnight.
- Once the dough has been refrigerated, preheat the oven to 350ºF. Grease two baking sheets and set aside.
- For each cookie, scoop a chunk of malted dough and roll into a ball. Do the same with the white chocolate chip dough. Stick the two together and roll them together so they form one big ball. Press down on a hard surface, such as a plate or cutting board, to form a disk roughly 2.5 inches wide. Cut the dough in half, perpendicular to the dough dividing line. Flip one half over and then press together, as if to form a checkerboard pattern.
- Place cookies on baking sheets in rows two inches apart.
- Bake cookies for fourteen to fifteen minutes; they will spread and be golden brown along the edges.
- Let the cookies cool before transferring to a wire rack to cool completely.
Have a wonderful Tuesday!