ovaltine chocolate chip cookies

it’s been a while since i’ve seen a jar of ovaltine lying about the house.  my husband loves it as it was his childhood drink of choice.    now the reemergence of ovaltine came about because i wanted to make malted milk cookies and the closest thing i could find was a jar of Ovaltine at my nearby grocery stores.  (i’ve since mail-ordered malted milk from an online baking specialty store).

i re-jiggered the original malted chocolate milk recipe a bit to accommodate the usage of ovaltine . . . and ended up with something that hubs says has the taste of ovaltine and a good texture.  we tasted the cookie hot from the oven, when it had a crispy crust and a chewy middle.  after cooling completely overnight, the cookies are a bit on the crispy side — although this might entirely be because i forgot about them and allowed to overbake for 5 minutes longer than normal.

Ovaltine Chocolate Chip Cookies
(about 28 2.5″ round cookies)

Butter 2 sticks at room temperature (or you can microwave the butter fresh from the fridge for about 20 seconds to soften them up)
Brown sugar ¾ cup
White sugar ¼ cup
Eggs 2 large ones
Vanilla extract 2 tsp
Ovaltine (chocolate malt flavour) ½ cup
AP Flour 2 cups
Baking soda 1 ¼ tsp
Salt 1 ¼ tsp
Chocolate chips 1 cup
  1. Combine flour, baking soda, salt and ovaltine in a bowl.  Whisk together and set aside.
  2. In another bowl, cream butter and sugars together until smooth and fluffy.
  3. Add in vanilla and eggs.  Beat until well combined.
  4. Then turn mixer down to slowest speed and pour in flour mixture.
  5. Finally fold in chocolate chips.
  6. Transfer the cookie dough to a piece of parchment paper and form into a log.  Wrap and let it chill in the fridge for at least 2 hours.
  7. When ready to bake, heat oven to 375ºF.  Slice the cookie dough log and place about 1.5″ apart on a sheet pan.  Bake for 9-10 minutes.

 

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