As a kid, I loved this style of cookie, chocolate fudge like, with a moist tender interior and a powdered sugar crust, that cracks, creating a unique pattern. To make this cookie into a perfect pairing vehicle, I tweaked and re-tweaked this recipe to create a Chocolate Malt Crinkle Cookies. Using malted flours adds a depth of chocolate, that can’t just come from high quality cocoa powder. I use a Simpson DRC (Double Roast Crystal) malt, Weyermann® Chocolate Wheat malt and Weyermann® Chocolate Rye malt, to add that extra element of roast, chocolate and coffee undertones that round out this cookie and bring it into Beer Cuisine territory. The dough balls are then rolled in a Malt Powdered Sugar, to further the malt complexity and the initial taste of these cookies.
Makes: 12 cookies
Chocolate Malt Crinkle Cookies
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These Chocolate Crinkle Cookies use malted grains, that have been caramelized and roasted, adding a malt element, while increasing the roast | chocolate flavor.
These Chocolate Crinkle Cookies use malted grains, that have been caramelized and roasted, adding a malt element, while increasing the roast | chocolate flavor.
In the bowl of an electric mixer, add the cocoa powder, organic sugar, light brown sugar, DRC malt flour and oil. Fit the mixer with a paddle attachment and blend the ingredients together for 2 minutes or until fully incorporated.
Add the eggs, one at a time, mixing for 30 seconds before adding the next. Add the vanilla paste and let the mixture beat on medium speed while the rest of the ingredients are measured out.
In a bowl, add the all purpose flour, Chocolate Wheat Malt Flour, Chocolate Rye Malt Flour, baking powder and salt. Using a whisk, blend the ingredients together. Then turn the mixer to low speed and add the flour mixture, letting the ingredients just combine together.
Transfer the cookie dough to a sealable container and refrigerate for at least 6 hours to overnight. This will allow all the ingredients to fully blend together, hydrating the flour and chilling the dough.
Preheat the oven to 350°F | 177°C
Portion the Chocolate Malt Crinkle Cookie dough into 1 tablespoon size balls.
Roll the dough balls in the Malt Powdered Sugar mixture to coat them fully. Space them onto a sheet tray lined with a Silpat Non-Stick Silicone Baking Mat so that the dough is not touching and have room to spread while they bake. Repeat with the remaining dough.
Place the sheet tray into the oven and allow them to bake for 10 - 11 minutes. They will be soft to the touch, but will harden as they cool. Leave them on the sheet tray for 5 minutes, before moving them with a spatula to a wire cooling rack to fully come to room temperature.
Place the Chocolate Malt Crinkle Cookies into an airtight container.
As a kid, I loved this style of cookie, chocolate fudge like, with a moist tender interior and a powdered sugar crust, that cracks, creating a unique pattern. To make this cookie into a perfect pairing vehicle, I tweaked and re-tweaked this recipe to create a Chocolate Malt Crinkle Cookies. Using malted flours adds a depth of chocolate, that can’t just come from high quality cocoa powder. I use a Simpson DRC (Double Roast Crystal) malt, Weyermann® Chocolate Wheat malt and Weyermann® Chocolate Rye malt, to add that extra element of roast, chocolate and coffee undertones that round out this cookie and bring it into Beer Cuisine territory. The dough balls are then rolled in a Malt Powdered Sugar, to further the malt complexity and the initial taste of these cookies.
so that the dough is not touching and have room to spread while they bake. Repeat with the remaining dough.
so that the dough is not touching and have room to spread while they bake. Repeat with the remaining dough.
