The addition of malted milk powder gives these moreish chocolate chip cookies a natural sweetness and a distinctive rich, nutty flavour, ideal for dunking in a cup of tea. You can easily double up the ingredients for a party or if you're entertaining a crowd over the holidays.
- Preheat the oven to gas 4, 180°C, fan 160°C fan. Line 2-3 baking sheets with baking parchment. With an electric beater, beat the butter until smooth, then add the sugar and vanilla extract and cream until light and fluffy.
- Add the eggs one at a time, beating well between each addition. Sift over the malted drink powder, flour and baking powder. Stir well with a wooden spoon, once combined, gather together and place on a lightly floured work-surface. Knead in the chocolate chunks. Roll the dough into a ball, wrap in cling film and chill for 30 mins.
- Roll the dough into large walnut-sized balls (approximately 35g each) and place well-spaced apart (they will spread) on the baking trays. Flatten slightly with floured fingertips and bake for 10-12 mins until lightly golden. Cool on the baking trays for 5 mins, then transfer to wire racks to cool completely.
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