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Holiday cookies: Day 9 — Chocolate Malt Crinkles

The combination of malt powder and melted chocolate gives these cookies the flavor of chocolate-covered malt balls. Look for malt powder alongside the instant coffee and hot cocoa mixes.



Start to finish: 3 hours (1 hour active)

Makes 36 cookies

8 ounces semisweet chocolate, chopped

1/2 cup (1 stick) unsalted butter

2/3 cup sugar

3 eggs

1 tablespoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups malted milk powder (such as Ovaltine), divided

In a small microwave-safe bowl, microwave the chocolate and butter on high in 15 second bursts, stirring between, until melted and smooth. Set aside to cool.

In a medium bowl use an electric mixer to beat the sugar, eggs and vanilla. Add the cooled chocolate mixture to the eggs and mix until smooth.

Add the flour, baking powder, salt and 1/2 cup of the malted milk powder. Mix thoroughly, then refrigerate the dough, covered and in the bowl, for at least 2 hours, or overnight.

When ready to bake, heat the oven to 350 F. Coat a baking sheet with cooking spray.

Place the remaining 1 cup of malted milk powder in a bowl. Roll the dough into tablespoon size balls, then roll in the malted milk powder and arrange 3 inches apart on the prepared baking sheet.

Bake for 12 minutes, or until puffed and the tops start to crack slightly. Allow the cookies to cool for 5 minutes on the baking sheet before moving to a wire cooling rack. Repeat with the remaining dough, allowing the baking sheet to cool between batches.

Store in an airtight container.