More free time around here means more treats. Like cookies. Big fat cookies to celebrate a new camera in our household. Happiest of days. That means there will be more photos here on the blog. Hooray!
But let’s get back to the cookies…
I couldn’t decided what sort of chocolate chip cookie to make, and the votes on twitter were split, so I went with something all together different. I had seen this recipe for Malted Chocolate Chip Cookies over on C’est la Vegan and thought they’d be a perfect use for some malted barley syrup that has been hanging out in my fridge.
They’re very much like traditional chocolate chip cookies in texture and flavor, but they have an extra kick of malt. Not an everyday dessert, but highly recommended.
Malted Chocolate Chip Cookies
adapted slightly from the original recipe found on Bittersweet
- 1 cup flour
- 1 tsp baking powder
- 1⁄2 tsp salt
- 1⁄3 cup packed brown sugar
- 1⁄3 cup malted barley syrup
- 1⁄4 cup Earth Balance
- 1 tsp vanilla extract
- 1⁄2 cup vegan chocolate chips
Preheat your oven to 350° and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder and salt. Set aside. In a separate bowl, cream together the brown sugar and Earth Balance. Add in the malted barley syrup and vanilla and mix until combined. Gently mix in the chocolate chips.
Spoon out the dough onto the baking sheet. I used a standard ice cream scoop to make larger than normal cookies. With the small batch I ended up with 6 baseball sized cookies, but you could definitely go smaller and make more.
Bake for 10 to 13 minutes. Let cool on a wire rack. Gobble them up!
The other cool thing about having a camera I can use at any time is taking photos of these little darlings whenever I feel like it.
More Meeme & Mochi on the blog too!