Chocolate Malt Crinkles

Name: Chocolate Malt Crinkles
Prep time: 10 min
Cook time: 36 min
Total time: 46 min
Yield: 36 cookies
Ingredients: 8 ounces semisweet chocolate, chopped; 1/2 cup unsalted butter (1 stick); 2/3 cup sugar; 3 eggs; 1 tablespoon vanilla extract; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 1/2 cups instant malted milk powder, divided (such as Ovaltine)

Submitted by Busters friend

"Found this gem in The Seattle Times. Keeping because I have just enough Ovaltine to try these out. Have some friends coming in tomorrow to serve as tasters. Note the recipe calls for a 2 hour (preferably overnight) refrigeration of the dough not included in the prep time... Update - made these tonight & they are sooooo good! I rolled them into balls, coated in the Ovaltine & chilled them on the greased baking sheet until my oven came to temp. Next time I'll let them sit at room temp because they didn't spread very much. Taste? Like amazing dark rich little rich brownie bites - we served them with fresh whipped cream... soooo good! Like chocolate? Make them! BUT DO NOT Overcook them!"

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Ready In:: 46mins
Ingredients:: 9
Yields:: 36 cookies

ingredients

8 ounces semisweet chocolate, chopped
¹⁄₂ cup unsalted butter (1 stick)
²⁄₃ cup sugar
3 eggs
1 tablespoon vanilla extract
1 ¹⁄₂ cups all-purpose flour
¹⁄₂ teaspoon baking powder
¹⁄₄ teaspoon salt
1 ¹⁄₂ cups instant malted milk powder, divided (such as Ovaltine)

directions

In a small microwave-safe bowl, microwave the chocolate and butter on high in 15 second bursts, stirring between, until melted and smooth. Set aside to cool.
Sift the flour, baking powder, salt & 1/2 cup of the malted milk powder.
In a medium bowl use an electric mixer to beat the sugar, eggs and vanilla. Add the cooled chocolate mixture to the eggs and mix until smooth.
Add the sifted dry ingredients. Mix thoroughly, then refrigerate the dough, covered in the bowl, for at least 2 hours, or overnight.
When ready to bake, heat the oven to 350 degrees. Coat a baking sheet with cooking spray.
Place the remaining 1 cup of malted milk powder in a bowl. Roll the dough into tablespoon size balls, then roll in the malted milk powder and arrange 3 inches apart on the prepared baking sheet.
Bake for 12 minutes, or until puffed and the tops start to crack slightly. Allow the cookies to cool for 5 minutes on the baking sheet before moving to a wire cooling rack. Repeat with the remaining dough, allowing the baking sheet to cool between batches.
Store in an airtight container.

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Reviews

These cookies did not turn out fof me.

nannab.luvsu

RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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