That’s a mouthful I know. Thing is- I couldn’t think of another more brief way to describe the delicious-ness that are these cookies, so I just included everything. These are possibly the most uniquely yummy cookies I’ve made/eaten in awhile and sadly I didn’t get to keep them all for myself! Instead of worrying about who I could pawn these off on, I got to send 3 dozen off to some lovely food bloggers as part of the third annual “Food Blogger Cookie Swap!” I love getting to spread Christmas cheer around the country and I sure hope the recipients of these cookies loved them as much as I did!
The combo of flavors in this cookie is out of this world. The malted milk powder adds an amazing depth of flavor and a bit of saltiness which is amplified my the generous sprinkling of sea salt on top. Toasty brown butter adds a bit of warmth and nuttiness which make these a one-of-a-kind gem of a cookie. I’m actually glad I had to send so many away because I just couldn’t be trusted alone with them. :) I can’t wait to add these to my holiday cookie spread!
- 2 1/4 cups all-purpose flour
- 1/2 cup malted milk powder*
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, browned and cooled slightly
- 1 cup brown sugar (dark or light will work)
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- Preheat oven to 350. Line a cookie sheet with parchement paper or a silpat and set aside.
- In a medium-sized bowl, whisk together the flour, milk powder, cornstarch, baking soda and sea salt. Set aside.
- In a large bowl, whisk the browned butter with the sugars, egg and vanilla until smooth. Gradually add the dry ingredients and stir until fully combined.
- Dough will seem a bit dry and crumbly, but use a cookie scoop or tablespoon to portion 1-inch sized bits, rolling into balls with your hands if necessary. I found that packing the dough into my cookie scoop and rolling a bit worked perfectly.
- Dip the top of each dough ball in a bit of flaky sea salt and arrange on the prepared cookie sheet, 2 inches apart.
- Bake for 9-10 minutes, or until the edges are set and beginning to crack.
- Cool on a wire rack and enjoy!
*You want regular old malted milk powder for these, but if you can't find it in your store- you can use plain Ovaltine (not chocolate) but cut out the white sugar as there is sugar added and they may be overly sweet otherwise.
Recipe adapted from Two Peas and Their Pod