Ingredients for Malted Chocolate Drops
- 1 cup (2 sticks) softened butter
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- All Purpose Flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsweetened cocoa powder
- Instant Malted Milk Powder
- ½ cup water
- 1 cup chopped nuts (optional)
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How to Make Malted Chocolate Drops
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) softened butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, 1 cup unsweetened cocoa powder, and ½ cup malted milk powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with ½ cup water, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Fold in 1 cup chopped nuts (optional).
- Cover the dough and chill in the refrigerator for at least 2 hours (or overnight for best results).
- Once chilled, scoop rounded teaspoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Remove from oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
326g
Fat
113g
Carbs
50g
