You'll find it hard to stop at just one, once you've discovered how truly irresistible these cookies are.
Quick and easy to whip up, the recipe makes a nice big batch and the raw dough can be frozen in portions so you'll always have a sweet treat to hand for any guests you may be entertaining - they can go from the freezer to hot from the oven in just 15 mins!
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Yields:
24 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
254
Ingredients
225g
unsalted butter, softened
125g
caster sugar
125g
light brown soft sugar
1Tbsp.
vanilla bean paste
3
medium eggs, lightly beaten
325g
plain flour
75g
malted milk powder, we used Horlicks
1/2tsp.
bicarbonate of soda
325g
milk chocolate chips or chunks, we used Guittard Baking Chips
Directions
Step 1In a large bowl using a handheld electric whisk, beat the butter, sugars and vanilla until pale and fluffy. Gradually beat in the eggs, adding 2tbsp of the flour if the mixture looks as if it's about to curdle.
Step 2Sift in the (remaining) flour, malted milk powder, bicarbonate of soda and 1/4tsp fine salt and beat until just combined. Using a wooden spoon, mix in the chocolate chips/chunks. Cover and chill for at least 1hr (up to 24hr).
Step 3Preheat oven to 200°C (180°C fan) mark 6. Line large baking sheets with baking parchment. Roll or dollop (depending on dough firmness) the mixture into 24 balls/mounds and place on to baking sheets, spacing well apart.
Step 4Bake for 12-15min, or until light golden brown and the edges feel firm. Leave to cool completely on the sheets. Serve.
To store:
Once cool, keep in an airtight container at room temperature for up to 5 days.
Freeze Ahead:
Portion and freeze on the lined baking sheets (no need to space well apart). Once solid, transfer to a food bag or freezer-safe container. Freeze for up to a month. To serve, bake from frozen on lined sheets (spacing well apart) in an oven preheated to 200°C (180°C fan) mark 6, adding an extra 2min, if needed.
Can I use any malted drink powder?
Yes! We recommend Horlicks, but Ovaltine also works, and if you fancy using a chocolate milk powder like Milo that would also be delicious. For a further twist, try using Malteser hot chocolate powder and swap the milk chocolate chips/chunks for white chocolate.
Per cookie:
Calories: 254
Protein: 4g
Total fat: 13g
Saturates: 8g
Carbs: 30g
Total sugars: 19g
Fibre: 1g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
