Chocolate Malt Crinkle Cookies
These Chocolate Crinkle Cookies use malted grains, that have been caramelized and roasted, adding a malt element, while increasing the roast | chocolate flavor.
| Servings | Prep Time |
| 12cookies | 10minute |
| Cook Time | Passive Time |
| 10-12minute | 4hour |
|
|
Ingredients
-
1/2cup
cocoa powder,such as Valrhona Chocolate Cocoa Powder 100% cacao
- 1/2cup sugar, organic
- 1/4cup sugar, light brown
- 1/4cup Simpson DRC Malt Flourmalt information at BSG Craft Brewing
- 1/4cup oil, vegetable
- 2each eggs, largeat room temperature
- 1teaspoon vanilla paste
- 3/4cup flour, all-purpose
- 2tablespoon Weyermann Chocolate Wheat Malt, flourmalt available at Beer, Beer and More Beer
- 2tablespoon Weyermann Chocolate Rye Malt, Flourmalt available at BSG Craft Brewing
- 1teaspoon baking powder
- 3/4teaspoon salt, kosher
- 1/2cup Malted Powdered Sugarrecipe here
Instructions
- 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.
so that the dough is not touching and have room to spread while they bake. Repeat with the remaining dough.
Recipe Notes