The first chocolate chip cookies I ever made on my own were from my mother's worn, torn, and food stained copy of The Joy of Cooking. I'm sure I was terribly proud at the time, and I should have been. But looking back, it's hard not to see how lacking that recipe is. Blandly sweet and the worst cookie sin of all, cake-y. Whichever side of the crispy vs. chewy side of the chocolate chip cookie spectrum you pledge your allegiance to, I think we can all agree that no one wants a cake-y cookie.
I've cycled through countless chocolate chip cookie recipes since then, and engaged in all the idiosyncrasies of each. White sugar vs. brown sugar. Creamed butter vs. melted butter. White flour vs. whole wheat flour. Nut-full vs. nut-free. And yes, I've tried the New York Times recipe. My verdict? No one should have to wait 48 hours for a chocolate cookie recipe, no matter how good the result.
I've waded through the quagmire of recipes and come out on the other side with a recipe that hits all the marks I'm looking for: ooey? check. gooey? check. salty? check. malty? sure! The malted milk powder gives it a little extra oomph. A little somethin' somethin' that sets it apart from others (and miles away from the bland Joy of Cooking recipe of yore). They are, quite simply, delicious.
And best of all, these cookies are shape-shifters. They evolve. Fresh from the cooling rack, these beauties are the Platonic ideal of a chocolate chip cookie: crispy and crunchy on the outer edges, utterly gooey on the inside. And yet as they sit patiently in an airtight container, they become something else entirely. Remember those Chewy Chips Ahoy cookies? The ones that were magically soft and moist (sorry) straight out of the bag? Well here is your way tastier homemade version, begging to be dunked in a glass of milk or married into an ice cream sandwich.
ooey, gooey, salty, malty chocolate chip cookies
1 cup flour
1/2 cup malted milk powder (use one without cocoa added -- I used Horlick's brand)
3/4 tsp baking soda
1/2 tsp salt
1/2 cup butter, melted and cooled slightly
3/4 cup brown sugar
3 egg yolks
2 tsp vanilla extract
1/2 cup chocolate chip cookies
Preheat the oven to 350°F. Mix flour, malt powder, baking soda and salt until well-combined.
In a separate bowl, whisk together melted butter and brown sugar. Add egg yolks and vanilla extract, and mix until smooth.
Add dry ingredients to wet ingredients all at once, and mix until partially combined. Add chocolate chips, and mix until no visible flour remains.
Drop large spoonfuls of dough (I used a 3-tablespoon cookie scoop) onto a parchment-lined cookie sheet, leaving plenty of space between each (these suckers spread quite a bit). Bake for 10-12 minutes, until the cookies begin to brown at the edges.
Let cookies stand on the sheet for a few minutes (they will be too delicate right out of the oven) then transfer to a wire rack to cool completely.