Ingredients
1 c. unsalted butter, cold, cut into small pieces
1 c. light brown sugar
1/2 c. granulated sugar
1 tsp. vanilla extract
2 large eggs
3/4 c. malt powder
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. kosher salt
2 c. semisweet chocolate chips
Preparation
Step 1Preheat oven to 350° and lightly grease 2 baking sheets with non-stick cooking spray. In an electric mixer, beat butter until light and fluffy, about 2 minutes. Add sugars and cream and mix until combined. (The mixture will look a bit grainy.) Add the vanilla and eggs and beat together until fluffy. Add the malt powder and mix at a low speed just until combined. Step 2In a separate bowl, combine the flour, baking soda, and salt. Gradually add the flour mixture to the butter mixture until just combined. Gently mix in the chocolate chips. Step 3Drop by tablespoons onto the prepared baking sheets. Bake 8 to10 minutes. Let cool completely on wire racks.
These cookies are her legacy. And at the age of 91, she’s still baking them to rave reviews. Family tip: They freeze well and taste amazing straight from the freezer.
