So despite the backlog of baking posts I’ve neglected to write, for some reason the chocolate-dipped potato chip and this one seem to have a sense of urgency to them that the other baked goods – although delicious – just don’t seem to possess. Perhaps it’s just been that kind of week, very much a chocolate and comfort food week. As if to punctuate the emotional rollercoaster ride I’ve been on lately, today it’s been just pissing down with rain. A good thing, because the grass certainly is in need of it, but perhaps not the most effective of mood elevators.
You can’t see it very well here, but the rain is pouring off the back veranda. And when I stepped outside to take this picture, the air has that damp chill to it that tells you Fall is in the air. Thank heavens for that. However, it also makes you want to curl up in a blankie with some hot cocoa. And some cookies. But not just any cookie.
Malted chocolate chip cookies. A classic, with an elegant old school flavour twist. What could be more comforting?
I stumbled upon this recipe at Portuguese Girl Cooks while looking for the proper ratios when adding malt powder or extract with the intention of using a recipe I had here. But this one just looked so good, I decided to just go with it.
Of course, I just wouldn’t be me if I didn’t try to tweak it in some way to put my own spin on things. But how could you improve upon something so perfect?
You Super Size it – that’s how. Now, just to give you a little perspective as to the size of this cookie, do you see that plate there? That’s an 8 inch dinner side plate. And on a cookie sheet that can accommodate roughly two dozen normal size cookies, of these I could only fit five. FIVE.
Monster malted chocolate chip cookies, that’s good enough for me!