Buttery, milk-malty, and chocolatey, these one-bowl cookies are eggless to boot.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.
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- Yield:Makes 20 cookies
- Active time: 15 minutes
- Total time:30 minutes
- 16 tablespoons (8 ounces) unsalted butter, very soft
- 1 cup (7 ounces) packed light brown sugar
- 2/3 cup malted milk powder
- 2 tablespoons honey (or malt syrup)
- 1 tablespoon vanilla extract
- 3/4 teaspoon salt
- 2 cups (10 ounces) plus 3 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 6 ounces milk chocolate, chopped (or 1 cup chips)
Adjust oven racks to upper-middle and lower-middle positions. Preheat oven to 375°F. Line two sheetpans with parchment paper.
Stir butter, sugar, malt powder, honey, vanilla, and salt in a large bowl until creamy. Add flour and baking soda and then stir to combine. Stir in chocolate.
Portion dough into two tablespoon size portions, rolling each into a ball. Space evenly on baking pans (about 10 per pan). Gently press each ball to about 1-inch thick.
Bake until puffed and golden around the edges, about 10 minutes, rotating pans from top to bottom and from front to back halfway through baking. Let cookies cool on pan 5 minutes, then transfer to wire rack to cool.