I ran across these cookies on the internet and knew I just had to make them. They had rave reviews from Alex and his friends that ate them. These cookies are super easy to make. However they do require you to have a kitchen scale.These cookies require one unique ingredient, Horlicks. It is a malt extract powder from the UK. I did a little bit of research and apparently you can substitute Ovaltine instead. I ended up ordering Horlicks from Amazon in order to make these cookies.
The original recipe calls for you to bake these at 325 for 12 minutes, however I found that I got better results baking them at 350 for approximately 10 minutes. I found they didn’t spread as much at the original temperature and at the new temp they were slightly chewier.I drizzled the cookies with a mixture of chocolate and coconut oil. This makes the chocolate a little easier to drizzle. If you don’t have coconut oil on hand it isn’t completely necessary to add it. Make sure that you put wax paper underneath the cookies before you spread the chocolate on them. It will make clean up much easier.
Chocolate Malt Cookies:For Cookies:50g Butter200g Dark Chocolate (chopped)14oz Sweetened Condensed Milk25g Ground Almonds2 Heaping Teaspoons Horlicks (or Ovaltine, malt extract powder)200g FlourPinch of Sea Salt100g Robins Eggs (or Malted Milk Balls, crushed)50g White Chocolate ChipsFor Drizzle:¼ Cup Chocolate Chips1 Teaspoon Coconut Oil
Melt the butter and chocolate in a large saucepan, stir until completely combined.
Stir in the milk, almonds and Horlicks. Stir until combined. Sift in the flour and salt, combine thoroughly.
Transfer the batter to a sheet of wax paper and chill for 20-30 minutes, no longer.Preheat the oven to 350 and line a baking sheet with parchment paper or a Silpat.
Mix in the crushed Robin’s Eggs and white chocolate.Separate the batter into 24 cookies. Set them on the baking sheet and flatten slightly.
Bake for 10 minutes. Transfer to a cooling rack. Let them cool completely before you drizzle.To make the drizzle combine the chocolate and coconut oil in a heat proof bowl.Heat in 30 second increments until completely melted.
Drizzle over the cookies with a spoon. Let them dry before serving.
[amd-yrecipe-recipe:18]
Source: Adapted from
Jamie Oliver
When I made the Malted Chocolate Cookies a couple months ago Alex suggested that I try and turn them into cupcakes. These are reminiscent of malted milk balls. If you have malted milk balls or robin’s eggs on hand you could use these as garnish. Since Alex finished off all the Robin’s Eggs I had on hand I simply used a mixture of cocoa and malt powders and sprinkled it on lightly with a fine mesh sieve.To make these cupcakes I’ve used Horlicks Malt powder. You can use any malt powder that you can get, Ovaltine, Nestle Malted Milk drink powder or Horlicks will work. Using this simply gives the cupcake and frosting the malt taste you’ll enjoy.
