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[Photograph: Chia Chong]

Paging through Sweet and Vicious: Baking with Attitude, it's easy to see how author Libbie Summers' philosophy can be applied to each recipe. Though malted milk isn't necessarily vicious, it's a welcome contrast to the tried-and-true sweetness of chocolate. And there's plenty of malt to go around, in the form of crushed malted milk balls and malted milk powder.

Tips: These cookies are super simple, but with a couple of clever twists that set them apart. Rolling the dough balls in a combination of confectioner's sugar and malted milk powder means the flavor is distributed not only through the dough, but on its exterior, as well. You'll need to double-dip the cookie dough, until it's thoroughly coated. Be gentle with transferring the dough to baking sheets, because otherwise it can fall right off.

Tweaks: Not all malt balls are created equal; though it seems like a good idea to spring for the gourmet, densely enrobed sort for this recipe, crunching them up will yield mostly chunks of chocolate with tiny malt pieces. If you want more chocolate than malt balls in these cookies, by all means, buy the thick-coated kind, but if a malty crunch is what you're after, use plain old Whoppers.
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As always with our Bake the Book feature, we have five (5) copies of Sweet and Vicious: Baking with Attitude to give away.

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