As a weather wimp, I eagerly welcome any weather-related excuse to hunker down in the house to bake or cook or read or generally be a mid-winter slug. Therefore I’ve not been overly troubled by the bomb cyclone/ polar vortex that is currently terrorizing the East Coast. It’s 12 degrees outside? Fine by me. I simply won’t leave the house.
I’ve been reading half the morning while the wind howls outside, sending tree limbs all over the back yard and rattling the screens. Eventually my mind started wandering from my books to cookies. Obviously. It’s impossible to read for extended periods of time without coffee and cookies, am I right? And Malted Hot Chocolate Cookies are just the sort of thing to bake on such a blustery day.
If you rummage through my rather cluttered panty, odds are you will always find Ovaltine. You never know when life might call for a steaming cup of cocoa. It’s a pantry staple around here. Like dulce de leche. And mustard. (#priorities)
I’ve been tinkering with this recipe for a couple of years. (I’ve been tinkering with a number of recipes during this extended blogging break, actually - I have quite a backlog.) The original recipe hails from one of those wonderful Donna Hay magazines my Australian friend Fiona tucks in her suitcase for me when she jets across the world from Down Under. The original version is a “Malted Milk Sugar Cookie.” I started making them with Malted Milk Ovaltine, and then decided they needed a bit more chocolate, so the resulting cookie now has lovely notes of malted milk chocolate in a deeper chocolate cookie sanded with sugar to give it a bit of crunch. Simply divine.
The dough begins with velvety melted butter, then the remaining ingredients are whisked in in a matter of minutes. Roll the cookies in a bit of sanding sugar, then pop them in the oven. I like to make sure the cookies remain a tiny bit under-baked, so the center remains fudgy.
A note on the versions of Ovaltine. I tend to buy the chocolate malt flavor, others who venture to the grocery store from House Morell pick up the "rich chocolate" version. I prefer the hint of Whopper the chocolate malt flavor imparts, but if you only happen to have the “rich chocolate” in your pantry stash, it will still be delicious.
Stay warm, east coast friends!
A few things I'm crushing on at the moment:
I finished the captivating The Comfort Food Diaries: My Quest for the Perfect Dish to Mend a Broken Heart this morning. It's heartbreaking and inspiring and wonderful and packed with recipes and ideas for comfort food of all kinds. Add it to your must-read list.
I discovered the Italy on My Mind Blog this weekend, thanks to this lovely post titled Lunch with Domenica and Tessa. Paula has inspired me to start cooking through my beloved yet often neglected cookbook collection in 2018.
Malted Hot Chocolate Cookies
- 1 3/4 cup all purpose flour
- 1/2 cup Ovaltine (chocolate malt flavor is best)
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, melted
- 1 cup brown sugar
- 1 egg, lightly beaten
- 1/4 cup granulated sugar, extra for rolling
- Preheat the oven to 350 degrees.
- Place the flour, Ovaltine, cocoa powder, baking soda and salt in a large bowl and whisk until combined.
- In a large microwave-safe bowl, melt the butter. Whisk in the brown sugar until combined, then whisk in the egg.
- Add the flour mixture and stir until just combined.
- Drop one tablespoon scoops of dough into a bowl of filled with granulated sugar, rolling into balls completely covered in sugar,
- Place on a cookie sheet and bake for 10 minutes.
Makes about 2 dozen cookies.