Have some barley malt syrup leftover from homemade bagels? Put it to good use in these chewy, crispy, nutty, malted chocolate chip cookies. While we opted for a mix of white chocolate and pecans, these cookies are great with whatever chocolate and nuts you have on hand.
Why It Works
- Together, white sugar and barley malt syrup function like brown sugar in the dough, for cookies that are soft and chewy in the middle, but crisp around the edges.
- Malted milk powder tenderizes the cookies, while boosting the lactose content of the dough, so they brown more flavorfully in the oven.
- Whether dark, milk, or white, chopped chocolate puts shards and flecks of chocolate in the dough for cookies more flavorful than those made from plain chips.
- Yield:makes about forty 3-inch cookies
- Active time: 15 minutes
- Total time:40 minutes
- 9 ounces sugar (about 1 1/4 cups; 255g)
- 8 ounces unsalted butter (2 sticks; 225g)
- 2 ounces malted milk powder (about 1/2 cup; 55g)
- 1 ounce barley malt syrup (about 4 teaspoons; 30g)
- 1/2 ounce vanilla extract (about 1 tablespoon; 15g)
- 2 teaspoons baking powder
- 1 1/2 teaspoons (6g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon baking soda
- 1 large egg
- 10 ounces all-purpose flour (about 2 cups; 280g)
- 10 ounces toasted pecan pieces (about 2 1/2 cups; 280g)
- 10 ounces roughly chopped chocolate, dark, milk, or white (about 1 3/4 cup; 280g)
Adjust oven rack to middle position, preheat to 350°F (170°C), and line two aluminum half sheet pans with parchment. Combine sugar, butter, malted milk powder, barley malt syrup, vanilla extract, baking powder, salt, cinnamon, and baking soda in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, increase to medium, and beat until soft and light, about 5 minutes. Add egg and continue beating until smooth, about 2 minutes more, pausing to scrape down the sides of the bowl with a flexible spatula as needed. Resume mixing on low, add the flour, and, when fully incorporated, add pecan pieces and chopped chocolate.
With a pair of spoons, divide into about forty 1 1/4-ounce portions and arrange on half sheet pans, leaving about 2 inches in between each, as the cookies will spread significantly in the oven. Bake until puffed and pale gold around the edges, but still soft and pale in the middle, about 15 minutes. Cool directly on the sheet pan until firm, about 10 minutes. Enjoy warm, or allow to cool completely then store in an airtight container for up to 2 days at room temperature.
If you like, portioned dough can be divided between several heavy duty zip-top bags and refrigerated up to 1 week, or frozen 6 months. Stand at room temperature until quite soft, about 70°F, and bake as directed.