0.5 cup liquid malt extract (such as Carnation or Horlick's)
1 teaspoon salt
2 cups semi chocolate chips
1 cup butter unsalted cold cut into pieces (2 sticks)
1 teaspoon vanilla extract
Equipment
bowl
baking sheet
oven
stand mixer
Directions
Preheat oven to 350 degrees.Sift together the flour, baking soda and salt and set aside
In the bowl of a stand mixer with the paddle attached, beat the butter and both sugars for about 3-5 minutes or until very light. Reduce speed slightly and add the vanilla and eggs, beating just until mixed.
Add the malt powder and mix at low speed just until combined. One-third at a time, add the flour mixture, beating after each addition just until combined. Gently mix in the chocolate chips. Drop by tablespoons onto the baking sheets.to 10 (mine took 10-12 minutes), depending on how crispy you like your cookies. The cookies will be flat.
Let cool on the cookie sheets for about 5 minutes or until sturdy enough to remove, then transfer to wire racks to finish cooling.
