Eggless Chocolate Malted Cookies

Chocolate chip cookies are a hit in any form. This malted variety of chocolate chip cookies is even more chewy and tasty than the classic. Do give it a try.

Prep Time40

Cook Time16

Cooling Time10

Total Time1 6

Method: Baking

Course: Cookies

Servings: 65 Cookies

Ingredients

Part 1:

1 and ½ cups butter
2 cups brown sugar
1 and ¼ cups malted milk powder Ovaltine classic
4 tablespoons chocolate syrup
1 and ½ teaspoons vanilla extract
3 teaspoons Ener-G egg replacer
3 tablespoons water

Part 2:

3 and ½ cups all-purpose flour See My Notes
1 and ½ teaspoons baking soda
½ teaspoon salt
2 cups chocolate chips See My Notes

Instructions

Preheat oven to 350F/180C. In a small bowl whisk together the EnerG egg replacer and water and set aside.
In a large bowl, beat the butter and brown sugar until light and creamy.
Add the malted milk powder, chocolate syrup, and Ener-G mix to this mixture and beat well.
Stir in the flour, baking soda, and salt to the creamed mixture and mix them together.
Add the chocolate chips and mix evenly.
Scoop out a tablespoon of dough and place it on the cookie sheet. You may choose to put a few chocolate pieces onto the dropped cookie dough so that the cookies look neat with chocolate chips sticking out evenly throughout the cookies. (Sometimes I do this after the cookies come out of the oven while it's still warm).
Bake the cookies for 14-16 minutes. Remove from the oven and place it on a cooling rack for the cookies to cool completely before storing them in an air-tight container.

Notes

When I was reading the reviews for the original recipe on the Taste of Home website I saw that many of them had noted that the cookie was too flat so they suggested adding more flour. So that's what I have done. The cookies turned out to look pretty.
Also, I always recommend that you do a test batch of 4-5 cookies to see how the cookie spreads or doesn't spread and make some changes so you don't mess up an entire batch.
I liked studding in chocolate chips to give the cookies a fancy look like chocolate chips are evenly spread everywhere. Either do it before baking or right after the cookies are out of the oven while it's still warm.
Use shortening for making crispy cookies. The water content in the butter makes the cookies more on the soft side, but I prefer butter for that texture, and it's a natural ingredient and not hydrogenated, unlike shortening.

Taste & Texture

These malted chocolate chip cookies are soft and chewy, just like how we love them at home. The original recipe uses shortening. I guess those cookies will be more on the crunchy/crispy side.

Nutrition