Malted Milk Chocolate Chip Cookies (small Batch)
Crispy on the outside, chewy in the middle with depth of flavour from malted milk powder and coconut sugar. Inspired by and adapted from Sarah Kieffer’s Pan Banging Chocolate Chip Cookies ( link here)
I have to admit, I’m not obsessed about chocolate chip cookies, I mean I like them but they are rarely the type that I like - thin but not too thin, crispy on the outside and chewy in the middle but also not too sweet. I find most chocolate chip cookies I buy in stores are way too sweet for me.
I have a hard time baking them as well, I could never make them exactly the way I like them while trying to keep sugar and fat level down and keeping them tasty. UNTIL I came across Sarah Kieffer’s totally instagram worthy Pan Banging Chocolate Chip Cookies. Giant cookies with gorgeous ripples that have gone crazy viral all over social media. I can’t believe I’ve only discovered it now.
The only thing is I’m still not crazy about the amount of butter and sugar in it. I understand that cookies are a treat and you might as well enjoy all the sugary and buttery goodness, however I just am not a fan of cloyingly sweet treats. Also I’d rather have smaller cookies not giant ones.
I tried 6 times, combining elements of Sarah’s recipe with other cookie recipes and experimentation and finally I have a recipe that produce crispy and chewy cookies that is not too sweet but are still super tasty with deep flavours from the coconut sugar and malt milk powder. The pan banging produces the really chewy texture in the middle. Because these are smaller cookies they have less of those beautiful ripples but i think it’s a small sacrifice to achieve slightly healthier treats.
The original cookie comes in at a whooping 483 calories, 24 grams fat and 45 grams of sugar per serving. This version is not ‘healthy’ by any means but it has 118 calories, 4.4 g of fat and 12.2 g of sugar per serving. Granted they are much smaller, but even if you have two, they will still come under half the calories, fat and sugar.
In saying that, if you want to go big and enjoy the original cookies, feel free to do that, life is too short to be worrying too much about calories. However if you feel like a lighter spin on it, this recipe is here for you.
This is a small batch version which produces 9 cookies. Because the cookies spread quite a bit, you can only fit about 4 or 5 on a cookie tray and I don’t know about you but I don’t want to spend too much time making cookies as there are a few extra steps in this recipe. Feel free to double the recipe and freeze half so you will always have some cookie dough on hand :)
Malted Milk Chocolate Chip Cookies (small Batch)
- 57 g unsalted butter, at room temperature
- 25 g caster sugar
- 10 g monk fruit sweetener or stevia or sugar
- 40 g coconut sugar (sub brown sugar)
- 1/2 tsp vanilla extract
- 1/2 egg (I cracked the egg into a bowl and measured the egg in grams and took half of it, use the rest for an omelette)
- 71 g plain flour
- 1 tbsp malted milk powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 60 g semi sweet dark chocolate, chopped (you can add more, but i find this is the right amount for me because I don’t like my cookies to be too sweet)
- Add the flour, malted milk powder, salt and baking soda to a medium - large bowl, stir to combine.
- In a bowl of a stand mixer, with the paddle attachment, beat the butter with the sugar and sweetener until well combined and creamy. You would need to scrape the sides from time to time. Alternatively you can do this with a wooden spoon.
- Add egg and vanilla extract, beat until well combined.
- Sift in the flour mixture from step one and mix until just combined with no flour streaks left. Do not overmix
- Add the chopped dark chocolate and fold through. The dough should be soft.
- Chill in the fridge for about 15 minutes to make it easier to scoop.
- Scoop dough into 9 rough ball portions and freeze for 15 minutes.
- Meanwhile pre heat oven to 190 degree Celsius or 374F
- You will need two baking trays. Do not line with parchment paper, instead grease with spray oil or butter.
- Arrange cookie dough balls 4 or 5 at a time, keeping unused balls chilled in the fridge. Make sure they have plenty of space between them as they will spread.
- Bake for 6-8 minutes, when the cookies have puffed a bit, take out the tray and bang them on the counter a few times. It should create a few ripples. Don’t be gentle but also be careful, I did lose a cookie when it fell on the floor :P
- Pop the tray back in the oven and repeat pan banging after 2 minutes then pop it back in. And then another bang after two minutes and pop it back in for another two minutes. (unless the outer of the cookies are golden brown in which case they are done.)
- Take them out of the oven and give them one last bang (optional)
- Cool completely before serving.
- Weighing the ingredients in grams will give you the most accurate ratio which is important in this recipe
- Chilling and freezing will stop the cookies from spreading too much