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» Pale Yellow

Cream together butter and sugar until pale yellow.

Chocolate Malt Cookies

Tracy Byrne

Another party, another batch of simple cookies.  I've said it before, but I'll say it again, cookies are the way to go.  Cupcakes may be fancier and gather more attention, a perfect cookie is beloved by all!  I just whipped out a couple dozen cookies in less than an hour, but you'll get more about that next week.

Although this particular party was near the end of October, it was a beautiful evening and we spent the time outside.  It's a little surreal; less than three weeks later and there is been a hurricane and last night there was a bit of a snow storm.  And best of all, it's supposed to be in the 60's this weekend!  Come try and and argue with me about global warming!  Seriously, this weather is crazy-town.

These cookies have just a hint of the malt powder.  It's interesting because you know there is something different in the cookie while you are eating it, but it doesn't jump out at you right away.  I like the subtly of the cookie, that little bit of surprise when you eat it that leaves you wondering what that secret ingredient is.

The secret ingredient isn't always deliciousness or love, I mean, it usually is, but this time it was malt powder.  A little something familiar but mysterious!  Another secret ingredient is underbaking.  Always, ALWAYS underbake your cookies a little bit.  No one likes to eat hockey pucks.  Rich, chocolately, mysterious, it's cookie time!

Print the Recipe!

Malted Chocolate Cookies Adapted from Recipe Girl Yield - 30 (2 tablespoon cookies)

1 stick (8 tablespoons) unsalted butter, room temperature 3/4 cup dark brown sugar, packed 1/4 cup sugar 1 egg 1/2 teaspoon vanilla 1 1/4 cup flour 1/4 cup malt powder 2 tablespoons cocoa powder, I used Hershey’s dark 1/2 teaspoon baking powder 1/4 teaspoon cream of tartar 1/4 teaspoon Kosher salt 12 ounce bag of semi-sweet chocolate chips

  1. Preheat the oven to 350 F.
  2. In the bowl of your stand mixer beat the butter and the sugars until light and fluffy with the paddle attachment.  Add in the egg and vanilla and beat until well combined.
  3. In a small bowl whisk together the flour, malt, cocoa, baking powder, and salt.  Add the dry ingredients into the butter and mix until just combined.
  4. Add the in the chocolate chips and stir.
  5. Scoop the dough using a 2 tablespoon cookie scoop and place onto parchment paper.
  6. Bake for 12-14 minutes or until the cookies are set.  Remove from the baking sheet and allow to cool on a wire rack.