Coffee Malteds Cookies

Name: Coffee Malteds Cookies
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/4 cup unflavored malted milk powder; 1/2 teaspoon baking powder; 8 tablespoons unsalted butter, cut into chunks, at room temperature; 1/2 cup sugar; 1/4 cup packed light brown sugar; 1 tablespoon ground coffee, preferably from espresso beans (or use instant or powdered coffee or espresso); 1/2 teaspoon fine sea salt; 1 large egg, at room temperature; 1 large egg yolk, at room temperature; 1 teaspoon pure vanilla extract

6 steps

Makes about 3 dozen cookies

Updated at: Thu, 04 Jul 2024 02:08:52 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories412 kcal (21%)

Total Fat17.9 g (26%)

Carbs56.6 g (22%)

Sugars29.4 g (33%)

Protein6.6 g (13%)

Sodium258.7 mg (13%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 ½ cupsall-purpose flour

¼ cupmalted milk powder

unflavored

½ teaspoonbaking powder

8 tablespoonsunsalted butter

cut into chunks, at room temperature

½ cupsugar

¼ cuplight brown sugar

packed

1 tablespoonground coffee

preferably from espresso beans, or use instant or powdered coffee or espresso

½ teaspoonfine sea salt

1egg

large, at room temperature

1egg yolk

large, at room temperature

1 teaspoonpure vanilla extract

Instructions

Step 1

1. Position the racks to divide the over into thirds and preheat it to 350 F. Line two baking sheets with parchment paper or silicone baking mats.

Step 2

2. Whisk the flour, malt powder, and baking powder together.

Step 3

3. Working with a stand mixer fitted with the paddle attachment, or in a bowl with a hand mixer, beat the butter, both sugars, espresso, and salt together on medium speed until well blended, about 3 minutes. Scrape down the bowl, return to medium speed and, one by one, beat in the egg, yolk, and vanilla, beating for 1 minute after each goes in. Turn off the mixer, add the dry ingredients all at once and pulse, just to begin incorporating the flour and malt powder. When the risk of flying flour is passed, mix on low speed only until the dry ingredients disappear into the dough. You’ll have a rather crumbly dough, but that’s fine. Give the dough a few last turns with a sturdy flexible spatula and then reach in, knead if necessary and gather the dough into a ball.

Step 4

4. Using a small cookie scoop, scoop out level portions of dough, use a teaspoon to get rounded spoonfuls. Roll the dough into balls and place them an inch apart on the lined baking sheets. 16g approx. weight.

Step 5

5. Bake the cookies for 12-14 minutes, rotating the baking sheets top to bottom and from to back after 8 minutes. The cookies will be soft and golden only around the edges; they won’t look done, and they’re not - they’ll firm as they cool. Transfer the sheets to racks and then, after about 10 minutes, carefully lift the cookies onto the racks to cool completely.

Do ahead

Step 6

Packed in tightly covered container, the cookies will keep up to 3 days (after that, they get firmer and are perfect for dunking…in coffee, of course). Wrapped airtight, they can be frozen for up to 2 months.