Malted Chocolate Cookies
A recipe that ticks all the boxes! These crisp cookies are made extra delicious with the addition of crushed malted chocolate balls on the inside and whole ones on top!
YOU WILL NEED
- 1 x 390 g Ina Paarman’s Choc Chip Cookie Mix
- 125 g butter at room temperature
- 1 extra large or jumbo egg, at room temperature
- 250 g malted chocolate balls
- 90 g milk chocolate
Adjust oven rack to one slot above the middle shelf.
Preheat the oven to 180°C.
Line baking trays with baking paper.
Mix according to box instructions.
Crush ½ cup of malted chocolate balls in a plastic bag with a rolling pin. Add to the cookie dough and mix it in.
Roll teaspoons of the dough into balls. Place them 5 cm apart on the prepared trays.
Bake for 10 – 12 minutes until golden. Remove the baking tray from the oven and leave the cookies on the baking tray to firm up.
Melt the chocolate over gentle heat. Put a dab of chocolate on each cookie and top with a chocolate ball. Leave to set.
Alternatively use dark chocolate softened with ½ cup of cream for spreading.