Chocolate Malt Chip Cookies
These cookies must be made with the malt! It makes all the difference in the flavor and texture of the cookie.
1 C. butter
1 1/4 C. packed brown sugar
1/2 C. barley malt powder
2 T. chocolate syrup
1 T. San Francisco Cookies N Cream American cream liqueuer*
1 T. vanilla
2 C. all purpose flour
1 t. baking soda
1/2 t. salt
2 C. Nestle’s semi-sweet chocolate chips
In mixing bowl combine first 5 ingredients; beat for 2 minutes. Add egg. Combine the flour baking soda and salt; gradually add to creamed mixture, mixing well after each addition.
Stir in chips, drop onto ungreased cookie sheets in 2 inch balls that are 3 inches apart (I use a small ice-cream scoop) and bake at 375° F. 12-14 minutes or until golden brown. Cool 2 minutes before removing from pan.
Makes 1 1/2 dozen cookies.
* Made with real cream and a light chocolate cookie flavor. Winner of the Gold medal Award from the Chefs in America Foundation.