I’m no gambler when comes to my cookies, but I’m baker enough to admit when a recipe goes pffft. So, with great humility, I declare my chocolate malted cookies not bring-in-able.
My first go at this recipe produced a solidly OK cookie, but it wasn’t particularly special, and it didn’t really taste very malty. My second attempt sought to pump up the malt flavor, but the cookies came out as flat as my singing voice, and they were tooth-achingly sweet. My third and final attempt last Sunday night produced a cookie with a really nice crispy/chewy texture, but the flavor just wasn’t there.
Maybe a cookie isn’t the best platform for malt flavor. Old-fashioned malted drinks have texture and temperature components. No cookie can replicate the icy, velvety smoothness of a shake. And no cookie can replicate the crunch, rush of sweetness, and quick dissolve of a malted milk ball.
Oh well…back to the
drawing board mixing bowl.