Ingredients
2 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup butter flavored crisco
1 1/4 cup brown sugar, firmly packed
1/2 cup malted milk powder
2 tbsp chocolate syrup
1 tbsp vanilla extract (yes 1 tb)
1 large egg
1 1/2 cup semisweet chocolate chips
1 cup milk chocolate chips
Directions
Preheat oven to 350-degrees. Get out 2 cookie sheets; no need to
grease them. Mix together the flour, baking soda and salt; set aside.
In a mixing bowl, combine the shortening, brown sugar, malted milk
powder, chocolate syrup and vanilla. Beat 2 minutes, then add the egg
and beat for a second or two, until mixed.
Gradually add the flour mixture to the creamed mixture, mixing well
between additions. Stir in chocolate morsels and chips. I j used
Guittard's BIG chocolate morsels and their milk chocolate chips. BTW,
these cookies are LOADED with chocolate chips!
Shape dough into 2-inch balls. Place 6 balls of dough onto each cookie
sheet, spacing them 3 inches apart. The cookies are pretty big, not
tiny ones.
Bake for 12-14 minutes, or until golden brown. Mine took 12 minutes.
Don't over-cook them or they'll be hard as a rock.
Cool on cookie sheets for at least 2 minutes or they'll fall apart.
Cool on wire racks.
Servings: 1 1/2 dozen
Chocolate Malted Cookies Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert
The History of Recipes
Food historians have traced the existance of recipes far back into antiquity, at least as far as ancient Egypt, and maybe even further. However, in the main part, these early cookbooks were just very basic hieroglyphic recipes for food preparation.
Interestingly, the oldest recipe discovered, according to food historians is a series of clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. During Roman times around 25BC a roman called Apicius wrote some documents describing recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the roman meals were split into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the ancient chefs were skilled in the use of many different spices, including a few that will be familiar to modern chefs like thyme, mint and parsley. Moving our culinary historical trip onwards, there are a couple of cookery books which were published in the fourteenth century - one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the indian curry that is served today, but rather recipes for the types of food eaten by the wealthy. Later on, in the 15th century, the Crusaders brought back a variety of foods and herbs from the East, including spices like coriander, parsley, and rosemary. The introduction of these new foods and spices led to an increase in books on cookery, the majority of which still exist in private collections. The arrival of TV brought us TV cooks and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting us all to access thousands of recipes like those on this web site. |
We hope you enjoy this Chocolate Malted Cookies recipe.
