Zutaten für Chocolate Malt Crinkles
- Semisweet Chocolate
- Unsalted Butter
- 1 cup granulated sugar
- 2 large eggs
- Vanilla Extract
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Instant Malted Milk Powder
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Zubereitung von Chocolate Malt Crinkles
- Melt 6 ounces semi-sweet chocolate and 1/4 cup (1/2 stick) unsalted butter in a microwave-safe bowl in 15-second intervals, stirring until smooth. Set aside to cool.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 cup malted milk powder.
- In a large bowl, beat 1 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract using an electric mixer until light and fluffy.
- Gradually add the cooled chocolate mixture to the wet ingredients, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the bowl and refrigerate the dough for at least 2 hours, or preferably overnight.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly grease.
- Place 1 cup malted milk powder in a shallow bowl.
- Roll the chilled dough into 1-tablespoon sized balls. Roll each ball in the malted milk powder to coat completely.
- Arrange the cookies 3 inches apart on the prepared baking sheet.
- Bake for 12-14 minutes, or until the edges are set and the tops are slightly cracked. Do not overbake!
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
43g
Fat
18g
Carbs
6g
