Malted Chocolate Chip Cookies and Reverse White Chocolate Chip Cookies


Malted Chocolate Chip Cookies and Reverse White Chocolate Chip CookiesI 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 CookiesMalted 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

to make

  1. Using an electric mixer, beat the butter, sugars, vanilla, and salt. Add the eggs and egg yolk, beating well after each addition.
  2. Mix in the dry ingredients: the flour, baking powder, and baking soda, until well-incorporated and the dough remains a little sticky.
  3. 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.
  4. 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.
  5. Once the dough has been refrigerated, preheat the oven to 350ºF. Grease two baking sheets and set aside.
  6. 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.
  7. Place cookies on baking sheets in rows two inches apart.
  8. Bake cookies for fourteen to fifteen minutes; they will spread and be golden brown along the edges.
  9. Let the cookies cool before transferring to a wire rack to cool completely.

Have a wonderful Tuesday!



Cinnamon Crinkle Cookies


Cinnamon Crinkle CookiesIf books have the power to transport you to anywhere in the world, I’d argue that dishes have the power to bring you to anytime of the year. Give me a slice of apple pie, and I’ll conjure images of pumpkin-lined porches and Thanksgiving dinners; an ice cream cone, and it’ll have me dreaming of summer afternoons by the pool. The same seasonal palette applies to my baking, where I lean towards heartier, “cozier” recipes, if you will, in the colder months. Cinnamon cookies are one such example that I’d typically reserve for winter, but pop a cheery bicycle background behind them, and I think they make just as excellent of a dessert for a garden party as they would at a Christmas gathering.

A few kitchen notes: First, this recipe utilizes browned butter, one of the easiest and most effective baking tricks in the book. There’s a fine line between browned butter and burned butter, however, so for any new home bakers, this step-by-step guide is top-notch. Second, the cookies produced are on the puffier side; I don’t mind that particular trait – I think it adds to their charm – but if you would rather them flatter, a quick slap of a spoon before throwing them in the oven will do the trick. Finally, these cookies are all too easy to overbake, so be careful to observe the texture, not their color, when looking to take them out. Done, done, and done.

Cinnamon Crinkle CookiesCinnamon Crinkle Cookies Loosely adapted from Cookies and Cups


  • 10 tablespoons butter, cubed
  • 1 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/4 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup powdered sugar, more or less

to make

  1. In a small saucepan, melt the butter over medium heat. It will foam and bubble before turning a light amber and producing a nutty aroma, about two to three minutes. Remove the butter from heat and set aside to cool.
  2. Using an electric mixer, combine the granulated sugar and brown sugar. Mix in the cooled butter, eggs, and vanilla, and stir until smooth.
  3. Add in the flours, baking powder, cinnamon, and salt.
  4. Chill the dough for an hour up to overnight.
  5. Once dough is chilled, preheat the oven to 350ºF. Line two baking sheets with parchment paper.
  6. Place the powdered sugar in a small bowl. Scoop out tablespoons of dough, roll into balls, and cover in powdered sugar; place in rows on baking sheets.
  7. Bake cookies for 10-12 minutes, rotating sheets halfway through. Cookies will be set around the edges when done.
  8. Transfer the cookies to a wire rack to cool completely, and enjoy!

Have a terrific Tuesday! :)

Psst. More proof that cinnamon and baked goods are a match made in heaven: Molasses Snickerdoodles, Apple Cinnamon Scones, and Cinnamon Crunch Muffins.

Honeycomb Crunchie Cookies {A Guest Post from Lauren of Knead to Dough}


The weekend is almost here, springy weather is on its way, and I’ve read oodles of excellent books, even in the midst of hectic tech rehearsals. In other words? It’s been a good week thus far, and I’m certain it’s only going to get better from here! I’m delighted to introduce Lauren, a food blogger at Knead to Dough, to Ciao Bella today. Lauren is a fellow bookworm and home baker, so when she reached out to me earlier this month and suggested a post swap, my answer seemed a no-brainer. Read below for her delicious recipe, then pop on over to her site and social media accounts to say hello; she’s the sweetest. I won’t dilly-dally any longer – here’s Lauren! :)


1Hello lovely readers of Ciao Bella! Like you, I’m a loyal follower of Bella’s blog being a soon-to-be English Literature graduate and keen baker, so I was thrilled when the opportunity arose for us to do a blog swap and guest post! You will usually find me blogging mouth-watering recipes over at Knead to Dough, so if you like the look of these Honeycomb Crunchie Cookies please stop by! I added a Caramel Mars Bar Cookies recipe last week that will have you craving cookies all day.

4This recipe makes about 15 large cookies. They are gooey and chewy bakery-style cookies, just the way I love them, but if you prefer them crispier just add a minute or two to the baking time.


  • 120g butter {1 stick}
  • 90g brown sugar {1/2 cup}
  • 90g sugar {1/2 cup}
  • 1 egg, beaten
  • 30g cocoa powder {4 tablespoons}
  • 170g self raising flour {1 1/2 cups}
  • 1/2 teaspoon baking powder
  • 5 Crunchies, chopped {Bella’s note: Crunchies are a candy bar sold in the UK, so they are only sold in select stores here in the US. Other alternatives include purchasing a pack on Amazon, whipping up a batch yourself, or experimenting with other varieties of candy!}

5to make

  1. Line 2 baking trays with baking paper and preheat your fan oven to 180’C/350ºF.
  2. Cream together the butter and two sugars until light and fluffy, then beat in the egg.
  3. Add the cocoa powder, self-raising flour and baking powder. Mix until evenly combined and there are no streaks of unconsolidated flour left.
  4. Fold in your chopped Crunchies until evenly spread through the cookie dough.
  5. Scoop out equal sized balls of dough using two teaspoons, a cookie scoop or an ice cream scoop to get them equal sized. Bake for 10-12 minutes until the Honeycomb Crunchies Cookies have spread and look a little crinkly on top. Remove from the oven and cool on the tray for a few minutes before transferring to a wire rack to finish cooling.

2I enjoyed these cookies with a mug of coffee, with my morning cup of tea, as a midnight snack, and in a packed lunch. Basically, I love these Honeycomb Crunchie Cookies whatever time of day it is and I think you will too! Tag #kneadtodough if you bake them or share them to my Facebook page!

A big thank you to Bella for allowing me to share this recipe with you all!

Happy baking,
Lauren x


Don’t those look scrumptious? I rarely bake with candy bars in my cookies, but that may need to change after seeing this recipe. I want to thank Lauren once again for sharing her cookies and urge you to pay her a visit on her blog, Twitter, Facebook, Instagram, and Pinterest.

Have a lovely rest of your day!

Psst. If even more baking is in your Thursday future, I too posted a cookie recipe; pop on over to Knead to Dough for my Chocolate Chip Pretzel Cookies!