Malted Chocolate Chip-Pecan Cookies Recipe
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
9 ounces sugar
8 ounces unsalted butter
2 ounces malted milk powder, such as Carnation or Hoosier Hill Farm
1 ounce barley malt syrup
1/2 ounce vanilla extract
2 teaspoons baking powder
1 1/2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
1/4 teaspoon ground cinnamon
1/8 teaspoon baking soda
1 large egg
10 ounces all-purpose flour
10 ounces toasted pecan pieces
10 ounces roughly chopped chocolate, dark, milk, or white
Directions
Adjust oven rack to middle position, preheat to 350 degrees F , and line two aluminum half sheet pans with parchment. Combine sugar, butter, malted milk powder, barley malt syrup, vanilla extract, baking powder, salt, cinnamon, and baking soda in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, increase to medium, and beat until soft and light, about 5 minutes. Add egg and continue beating until smooth, about 2 minutes more, pausing to scrape down the sides of the bowl with a flexible spatula as needed. Resume mixing on low, add the flour, and, when fully incorporated, add pecan pieces and chopped chocolate. With a pair of spoons, divide into about forty 1 1/4-ounce portions and arrange on half sheet pans, leaving about 2 inches in between each, as the cookies will spread significantly in the oven. Bake until puffed and pale gold around the edges, but still soft and pale in the middle, about 15 minutes. Cool directly on the sheet pan until firm, about 10 minutes. Enjoy warm, or allow to cool completely then store in an airtight container for up to 2 days at room temperature. If you like, portioned dough can be divided between several heavy duty zip-top bags and refrigerated up to 1 week, or frozen 6 months. Stand at room temperature until quite soft, about 70 degrees F, and bake as directed.