You'll find it hard to stop at just one, once you've discovered how truly irresistible these cookies are.
Quick and easy to whip up, the recipe makes a nice big batch and the raw dough can be frozen in portions so you'll always have a sweet treat to hand for any guests you may be entertaining - they can go from the freezer to hot from the oven in just 15 mins!
Advertisement - Continue Reading Below
Yields:
24 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
254
Ingredients
225 g unsalted butter, softened
125 g caster sugar
125 g light brown soft sugar
1 Tbsp. vanilla bean paste
3 medium eggs, lightly beaten
325 g plain flour
75 g malted milk powder, we used Horlicks
1/2 tsp. bicarbonate of soda
325 g milk chocolate chips or chunks, we used Guittard Baking Chips
Directions
Step 1In a large bowl using a handheld electric whisk, beat the butter, sugars and vanilla until pale and fluffy. Gradually beat in the eggs, adding 2tbsp of the flour if the mixture looks as if it's about to curdle.
Step 2Sift in the (remaining) flour, malted milk powder, bicarbonate of soda and 1/4tsp fine salt and beat until just combined. Using a wooden spoon, mix in the chocolate chips/chunks. Cover and chill for at least 1hr (up to 24hr).
Step 3Preheat oven to 200°C (180°C fan) mark 6. Line large baking sheets with baking parchment. Roll or dollop (depending on dough firmness) the mixture into 24 balls/mounds and place on to baking sheets, spacing well apart.
Step 4Bake for 12-15min, or until light golden brown and the edges feel firm. Leave to cool completely on the sheets. Serve.
To store:
Once cool, keep in an airtight container at room temperature for up to 5 days.
Freeze Ahead:
Portion and freeze on the lined baking sheets (no need to space well apart). Once solid, transfer to a food bag or freezer-safe container. Freeze for up to a month. To serve, bake from frozen on lined sheets (spacing well apart) in an oven preheated to 200°C (180°C fan) mark 6, adding an extra 2min, if needed.
Can I use any malted drink powder?
Yes! We recommend Horlicks, but Ovaltine also works, and if you fancy using a chocolate milk powder like Milo that would also be delicious. For a further twist, try using Malteser hot chocolate powder and swap the milk chocolate chips/chunks for white chocolate.
Per cookie:
Calories: 254
Protein: 4g
Total fat: 13g
Saturates: 8g
Carbs: 30g
Total sugars: 19g
Fibre: 1g
Our favourite biscuit and cookie recipes for when you need that sugar hit
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Alice Shields is the Former Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
