This recipe appears in:Side-Slap and Tickle Cookies From 'Sweet and Vicious'
So named for the feeling they inspire, these Side-Slap and Tickle Cookies from Sweet and Vicious: Baking with Attitude pack a powerful punch in the form of two dozen crushed malt balls, along with half a cup of cocoa powder. They're deeply chocolaty, with a delightfully chewy and crackly texture.
Why this recipe works:
- Chocolate crinkle cookies are usually reserved for Christmas, but these malt-flavored beauties have a kick that makes them suited to any time of year.
- Malt lovers, rejoice: In addition to malt powder, there are 24 malted milk balls called for in this recipe, which adds extra chocolate and a milky, barley-flavored crunch.
Excerpted from Sweet and Vicious: Baking with Attitude by Libbie Summers (Rizzoli). Copyright ©2014. Photographs by Chia CHong.
- 1 2/3 cups all-purpose flour, sifted
- 1/2 cup unsweetened dark cocoa powder
- 6 tablespoons malted milk powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 teaspoon vanilla paste
- 24 malted milk balls, crushed
- 1/3 cup confectioners’ sugar
In a medium bowl, whisk together the flour, cocoa powder, 2 tablespoons of the malted milk powder, the baking powder, and salt. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and granulated sugar until light and fluffy. Scrape down the bowl as needed. Add the eggs one at a time, beating well after each addition. Add the vanilla paste and beat until just combined. With the mixer on low speed, gradually add the flour mixture and beat until just incorporated. Stir in the malted milk balls. Remove the bowl from the standing mixer and refrigerate for 30 minutes.
Preheat the oven to 350° F. Line two baking sheets with parchment paper and set aside.
In a small bowl, stir together the remaining 4 tablespoons malted milk powder and the confectioners’ sugar. Use a 1-tablespoon measure to scoop the dough, then roll each portion into a ball. Repeat until all the dough has been used. Roll each dough ball in the confectioners’ sugar mixture until it is uniformly coated, then place on the prepared baking sheet 2 inches apart. Bake for 8 to 10 minutes, until the cookies begin to crackle on top (they look kind of like the surface of the moon).
Let the cookies cool for 15 minutes before the slapping and tickling commences.