Oregon Transplant: Chocolate-Dipped Malt Cookies

I figured since it's been 364 days since I last posted a recipe with malt powder in it, it's time for another one. Yep, that's right. On March 17, 2014 I posted Chocolate Malt Cupcakes with Malted Buttercream. How's that for a throwback? There must be something about this time of year that causes my brain to be dreamily preoccupied with malt powder...

And since it's been 364 days since I last posted a malt recipe, that means it's also been 729 days since my parents made their first visit to our new house. How do I know that? Thank you dear blog, for digitally recording every thought my cerebral cortex has busily discarded, to give me a place where I can go to say, "Oh, so that's what was I doing on June 12, 2012". Not everyone can say that :)

That also means I can track how many days I've lived in my wonderful, beautiful home.

827.

Man, time flies!

Since my dad is the one who happened to buy this container of malt powder that I still haven't completely used up yet, I'll say it now- Dad, you'd love these cookies. They do indeed taste like malt. And they came out looking exactly as I hoped. If there is one thing malt powder is going to do your bake goods, its flatten them out. This effect was planned by me however, since I was planning on dipping one half of the cookie in chocolate. Mwhahaha. It worked! Perfect, thin little circles.

I actually ran out of chocolate after dipping about 2 dozen, and had 6-7 cookies leftover. They ended up making the most amazing ice cream sandwiches-

Uh, homemade cookies and homemade ice cream for ice cream sandwiches? YES, PLEASE! But if you really do want to make these ice cream sandwiches, make my Homemade Dark-Chocolate Mint Ice Cream to cram between those delicious cookies. Flat cookies are a necessity for ice ice cream sandwiches since it's all about the proper ratio of cookie to ice cream. These cookies fit the bill. For such an unassuming cookie, they are the perfect blend of crispy and chewy.

I'm really on a sugar fix right now. Do you know what I worked on this weekend? Blueberry Curd. Then Blueberry Curd Trifles, and later Blueberry Cream Cupcakes. Oh my. Everything turned out beautiful and pretty darn tasty, but I'm starting to amass quite the stockpile of cookies and desserts in my recipes-to-be-posted stockpile :)

Looks like I need to get my butt in gear with some savory recipes!

I cannot believe a week ago we had over a foot of snow on the ground. It's all gone. Completely. We've been left with water everywhere. Not on our personal property per se, but as far as the county where we live goes, we are very saturated. Which means today's forecast of a 0% chance of rain, sunny, and 74º is going to feel like heaven! I can't wait to get outside. I have physical therapy this morning, but I'm coming straight home to work outside. I plan on cleaning up the patio and herb garden today, to get them ready for spring. I've got to really scrub my pots that had diseased cucumber and zucchini plants in them. I'm growing cucumber and zucchini in raised beds this year, so the pots will be for other uses. Like mint! Mint will definitely be in its own pot this year, sheesh. I plan on having the patio sparkling and ready for use by the end of the day.

Now, if I could just get the hubby to buy me a new lawnmower...

Have a great day everyone!

Ingredients (makes ~2 dozen cookies):

2 cup flour

3/4 cup malt powder

1 tsp baking soda

1/4 tsp salt

1 cup butter, softened

1 cup granulated sugar

1/4 cup brown sugar

2 eggs, room temp

1 tsp vanilla extract

1 cup chocolate chips

1/2 cup coconut oil, melted

Directions:

1. Preheat oven to 350º. Lightly coat 2 cookie sheets with cooking spray, set aside.

2. In a large bowl, combine flour through salt. Whisk to combine. Set aside.

3. In a separate large bowl, combine butter and sugars. Cream until fluffy. Add the eggs and vanilla. Beat until mixed. Add flour mixture to butter mixture. Mix until just incorporated.

4. Using a 1-tbsp cookie scoop, drop 6 cookies per sheet. These cookies spread A TON! Leave room or you will regret it!

5. Bake in preheated oven for 10-14 minutes, or until edges are golden brown. Remove from oven, and allow to cool on cookie sheet for 10 minutes. Remove to a cooling rack and cool completely before dipping.

6. Using a double broiler, melt chocolate chips. Add melted coconut oil, stir until mixed. Dip half of cookies into chocolate, then place on a cookie sheet covered with parchment paper. Allow cookies to cool for 30-45 minutes to allow the chocolate to completely set. Store in an airtight container.

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