Malted Whopper and Toffee Chocolate Chip Cookies
The recipe Malted Whopper and Toffee Chocolate Chip Cookies can be made in around 27 minutes. This recipe serves 20 and costs 20 cents per serving. One portion of this dish contains approximately 2g of protein, 7g of fat, and a total of 163 calories. 210 people have tried and liked this recipe. This recipe from Life Made Simple requires sea salt, toffee bits, whoppers, and baking powder. It works well as a very affordable dessert. With a spoonacular score of 8%, this dish is very bad (but still fixable). Similar recipes include Malted Chocolate Chip Whopper Cookies, Chocolate Malted Whopper Cookies, and Malted Chocolate Chip Cookies.
Servings: 20
Preparation duration: 15 minutes
Cooking duration: 12 minutes
Ingredients:
11/3 c. all-purpose flour
½ c. original malt
2 tsp. cornstarch
¾ tsp. baking powder
¾ tsp. baking soda
¾ tsp. sea salt
10 tbsp. (1¼ sticks) unsalted butter, room temperature
½ c + 3 tbsp. brown sugar
½ c. granulated sugar
1¼ tsp. vanilla extract
1 egg
½ c. milk chocolate chips
¼ c. toffee bits
Sea salt, to sprinkle over balls of dough before baking
¾ c. Whoppers, crushed or chopped
Equipment:
whisk
bowl
mixing bowl
stand mixer
baking paper
baking sheet
oven
wire rack
Cooking instruction summary:
In a large bowl, whisk together flour, malt, cornstarch, baking powder, baking soda, and the teaspoons sea salt, set aside. In a large mixing bowl of the bowl of a stand mixer, cream the butter, sugars until light and fluffy, about 3-4 minutes. Add the vanilla extract, then the egg, mixing well. With mixing speed on low, gradually add the dry ingredients, mix until just combined. Fold in the chocolate chips, whoppers and toffee bits. Place the dough into an air-tight container and chill for 3 hours, preferably 24. The longer the dough chills, the better it tastes. I chilled mine for 72 hours. When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper or baking mats, set aside. Using a standard size cookie scoop (1.5 tablespoons) place dough onto the prepared baking sheets (12 per sheet). Sprinkle the tops with a little sea salt, then place in the oven to bake for 10-12 minutes or until golden brown on the edges and lightly golden brown on the tops. The cookies should look a little soft in the centers but should not be doughy. Remove from the oven and allow to cool for 5 minutes on the sheets before transferring to a wire rack to cool completely.
Step by step:
1. In a large bowl, whisk together flour, malt, cornstarch, baking powder, baking soda, and the teaspoons sea salt, set aside.
2. In a large mixing bowl of the bowl of a stand mixer, cream the butter, sugars until light and fluffy, about 3-4 minutes.
3. Add the vanilla extract, then the egg, mixing well. With mixing speed on low, gradually add the dry ingredients, mix until just combined.
4. Fold in the chocolate chips, whoppers and toffee bits.
5. Place the dough into an air-tight container and chill for 3 hours, preferably 2
6. The longer the dough chills, the better it tastes. I chilled mine for 72 hours.
7. When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper or baking mats, set aside.
8. Using a standard size cookie scoop (1.5 tablespoons) place dough onto the prepared baking sheets (12 per sheet). Sprinkle the tops with a little sea salt, then place in the oven to bake for 10-12 minutes or until golden brown on the edges and lightly golden brown on the tops. The cookies should look a little soft in the centers but should not be doughy.
9. Remove from the oven and allow to cool for 5 minutes on the sheets before transferring to a wire rack to cool completely.
Nutrition Information:
covered percent of daily need
