Try these easy, chewy chocolate chip cookies with malted milk – pop in the biscuit tin or cookie jar for up to 5 days
Prep:15 mins
Makes 20
140g butter, softened50g golden caster sugar100g soft light brown sugar2 medium eggs200g plain flour175g malted milk drink powder (we used Horlicks)½ tsp baking powder100g bar dark chocolate, chopped
STEP 1Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Beat the butter and sugars in a bowl until light and fluffy, then beat in the eggs one at a time.STEP 2Add the flour, malted milk drink powder, baking powder and a good pinch of salt, then stir with a wooden spoon until the mixture forms a dough. Tip out onto the work surface and gently knead in the chocolate. Divide the mixture into 20 pieces, roughly the size of a whole walnut. Roll each piece into a ball and place on the baking trays, leaving plenty of room for the cookies to spread. Flatten each ball slightly with your hand.STEP 3Bake for 10-12 mins until starting to turn golden brown on the edges. Remove from the oven, leave on the baking tray for 5 mins to cool slightly then transfer to a wire rack to cool completely. Will keep in a cake tin or cookie jar for up to 5 days.
