secret ingredient ccc

I’m always trying out new cookie recipes. When I saw Ovaltine as the secret ingredient I knew I had to give it a try. My husband loves chocolate malt Ovaltine. I’m not a fan, but it did sound good. If you’re in the mood for a little different chocolate chip cookie you will want to give this one a try.

The malt taste is very mild, so you may want to add more to your taste. I chilled my cookie dough for just a bit, it improves the cookies taste and they won’t spread too thin in the oven.

Special Equipment:

  • parchment paper or a Silpat mat

For the Cookies:

(makes around 24 3-inch cookies)
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup Ovaltine or other chocolate malted milk powder, unleveled
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 large egg, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  1. Preheat the oven to 375 degrees (F).
  2. In a medium bowl, whisk together flour, baking powder, salt, and Ovaltine until well-combined. Set aside.
  3. In the bowl of a freestanding electric mixer with a paddle attachment, cream together butter and sugars until light and fluffy. Take your time — a good creaming process normally takes around 5 minutes on medium-high speed.
  4. When the butter and sugar are ready, turn off the mixer and use a rubber spatula to scrape down the sides of the bowl. Turn the mixer back on to low speed and beat in the egg and vanilla, making sure to beat until just combined.
  5. Once the egg and vanilla have been incorporated into the sugar mixture, add the flour/baking powder/salt/Ovaltine mixture all at once and continue to beat until just combined.
  6. Use a rubber spatula to stir fold in the chocolate chips.
  7. Line baking sheets with parchment — this is super important as the cookies have a tendency to stick to the pan. Use a 1-tablespoon cookie scoop to place batter on to the baking sheets, making sure to separate the cookies by 3 inches (the cookies spread while baking).
  8. Bake for 8-10 minutes, or until edges begin to brown. Generally, an 8-minute bake produces cookies with a soft and gooey center, while a 10 minute bake produces crunchy ones. Allow to cool on baking sheet before transferring to a cooling rack.

source- Hummingbird on High