Ultimate Malted Chocolate Chip Cookies

A Bite of History: The Story Behind the Chocolate Chip Cookie

Have you ever wondered who invented the delightful chocolate chip cookie, that warm, gooey treat enjoyed around the world? It all started with a bit of culinary improvisation by Ruth Wakefield, a talented chef and owner of the Toll House Inn in Massachusetts. Back in the late 1930s, disaster struck Ruth's kitchen. While preparing her famous chocolate cookies, she realized she was missing a crucial ingredient – baker's chocolate. Determined to satisfy her guests, Ruth refused to let a missing ingredient derail her delicious plans. In a moment of inspiration, she grabbed a bar of Nestlé chocolate, chopped it into chunks, and tossed them into her batter, expecting the chocolate to melt completely.

But a delightful surprise awaited! Unlike baker's chocolate, the chopped chunks held their shape during baking, creating a textural contrast that revolutionized cookies forever. The aroma that filled the Toll House Inn was irresistible, and when Ruth pulled out the first batch, she discovered not just chocolate cookies, but the birth of a legend – the chocolate chip cookie! This accidental invention became an instant hit with her patrons. Ruth's ingenious recipe, featuring the perfect harmony of crispy cookie and melty chocolate chunks, was soon featured in her cookbook, "Tried and True."

News of Ruth's delightful creation spread like wildfire. Nestlé, recognizing the potential of this global phenomenon, acquired the rights to the recipe in 1939. The chocolate chip cookie's popularity boomed, inspiring countless variations and fueling a vast cookie empire. From Famous Amos' gourmet take with premium ingredients to Chips Ahoy!'s convenient, pre-portioned dough, the ingenuity of Ruth Wakefield continues to bring joy to kitchens and bakeries worldwide. So, the next time you savor a warm chocolate chip cookie, remember the legacy of this delightful treat and the culinary creativity that made it all possible.

Ingredients:

1. Creamy Malted Base:

   • 150g unsalted butter, at room temperature

   • 3/4 tsp salt

   • 170g light brown sugar

   • 70g granulated white sugar

   • 1 tsp vanilla extract

   • 15g malted milk powder (such as Ovaltine, Milo, or Horlicks)

   • 1 large egg, at room temperature

2. Dry Ingredients Dance:

   • 270g all-purpose flour

   • 1 1/2 tsp baking powder

   • 1/2 tsp baking soda

3. Chocolicious Transformation:

   • 180g dark chocolate chips (because we’re going for intense chocolate flavor!)

Instructions:

Creamy Malted Base:

1. In the bowl of a stand mixer, combine the butter, salt, light brown sugar, white sugar, vanilla extract, and malted milk powder. Beat with the paddle attachment on medium speed for 4 minutes until light and fluffy.

2. Add the egg and continue beating for another 4-5 minutes until the mixture is beautifully creamy.

Dry Ingredients Dance:

1. In a separate bowl, whisk together the flour, baking soda, and baking powder.

2. Gradually add the dry ingredients to the stand mixer in 2 parts, mixing on low speed until just combined. Don’t overmix; a few visible flour streaks are okay.

Chocolicious Transformation:

1. Fold in the dark chocolate chips until they’re evenly dispersed through the dough. Imagine those melty pockets of chocolate goodness!

2. Transfer the dough to a bowl, cling wrap it, and let it chill in the fridge for at least 24 hours (ideally 72 hours). This resting time allows the flavors to meld and the dough to develop its magic.

Baking Magic:

1. Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.

2. Remove the chilled dough from the fridge. Using a 1 tsp measure, scoop out around 3/4 tsp of dough for each cookie. Shape them into tall mounds rather than flat discs. The air pockets inside will create a chewy texture.

3. Place the dough mounds onto the prepared baking sheet, leaving enough space between them.

4. Bake at 180°C (350°F) for 13-15 minutes or until the cookies are fully baked through and golden. Keep an eye on them—golden, not brown and toasted, is the goal. Oven times vary, so be cautious with your first batch.

5. Remember to rotate the tray midway through baking to ensure even doneness.

Cooling and Enjoyment:

• Once out of the oven, let the cookies cool on the tray for about 3-4 minutes. This helps them set.

• Transfer the cookies to a wire rack to cool completely before indulging. The aroma will be irresistible!

Pro Tips:

• For an extra wow factor, sprinkle a pinch of flaky sea salt on top of each cookie just before baking.

• Serve these cookies with a glass of cold milk or a scoop of vanilla ice cream for the ultimate treat.