The Herald of Everett, Washington
Customer service  |  Subscribe   |   Log in or sign up   |   Advertising information   |   Contact us
HeraldNet on Facebook HeraldNet on Twitter HeraldNet RSS feeds HeraldNet Pinterest HeraldNet Google Plus The Daily Herald on Linked In HeraldNet Youtube
HeraldNet Newsletters  Newsletters: Sign up  Green editions icon Green editions

Chocolate crinkles taste like malt balls

  • Chocolate malt crinkles are reminiscent of chocolate-covered malt balls.

    Associated Press

    Chocolate malt crinkles are reminiscent of chocolate-covered malt balls.

SHARE: facebook Twitter icon Pinterest icon Linkedin icon Google+ icon Email icon |  PRINTER-FRIENDLY
By Alison Ladman
Associated Press
Published:
  • Chocolate malt crinkles are reminiscent of chocolate-covered malt balls.

    Associated Press

    Chocolate malt crinkles are reminiscent of chocolate-covered malt balls.

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.
Chocolate malt crinkles
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 degrees. 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.
Makes 36 cookies.
Story tags » Cooking

More Life Headlines

NEWSLETTER

Weekend to-do list

Our to-do list full of ideas for your weekend

Calendar