super awesome cookies

Sometimes only a cookie will do and these chocolate, caramel and cornflake cookies make for a 'super awesome' treat.

Ingredients Makes about 22-24 cookies
225g unsalted butter at room temperature
200g granulated sugar
200g light brown sugar

40g ovaltine or other malted milk powder
1 egg
½ tsp vanilla extract
225g bread flour
½ tsp baking powder
¼ tsp bicarbonate soda
1 tsp salt
100g dark chocolate chunks (I use a bar of dark chocolate and roughly chop it with a knife but use pre-formed chips if you like)
60g cornflakes
135g chocolate covered caramel (I used a smashed up galaxy caramel bar)

1. Cream the butter and sugars together using an electric mixer for around 2-3 minutes. The mixture will look like creamy coffee. 
2. Next add the egg and vanilla and beat for a further 5 minutes. It will become much lighter in colour and have a fluffy texture. 
3. Add the flour, baking powder, bicarbonate soda and salt and using a wooden spoon or spatula mix the dough until it comes together. 
4. Add the chocolate chunks and cornflakes and stir until just mixed. Try not to break the pieces up too much. 
5. Line a baking tray with baking parchment and place tablespoon sized portions of the mixture on to the tray. Cover the tray with cling film and place in the fridge for at least an hour. 
6. When ready, preheat the oven to 180C then space the cookies out on baking parchment so that they are at least 16cm apart (they will spread out a lot). Then bake for around 15 minutes or until slightly browned on the edges but still mostly unchanged in the centre. 
7. Allow the cookies to cool completely on the tray before you remove them to an airtight tray for storing. They will last for about a week at room temperature or can be frozen for up to a month.

chocolate malt cookies

It's been a long time since I made cookies, mostly because I don't have any will power and would eat the whole batch within a day. But it's my birthday coming up and I figure I'm allowed a treat every now and again. These cookies absolutely rock and I will definitely be making them again soon. The chocolate flavour here is not overwhelming and the little nuggets of malteasers/whoppers bring a great extra layer of loveliness. I know you will love this recipe if you give it a go.



Ingredients (based on a recipe from hummingbird on high.)
1 cup plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Ovaltine or other malted milk powder with some cocoa
115g unsalted butter, softened
1/2 cup light brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1 ½ cup malteasers/whoppers, very roughly chopped (I used a 135g sharing pouch of malteasers)

1. Preheat the oven to 190C and line a couple of baking sheets with parchment paper. 
2. Cream together the butter and sugars for a few minutes, until the colour has lightened and like a milky coffee. (about 3 minutes with an electric whisk should do it).
3. Add the egg and vanilla extract and beat for 30 seconds or so more so that everything is combined. 
4. Now add the flour, ovaltine, salt and baking powder. Beat everything together well for a few seconds. There's no need to beat it for very long.
5. Stir through your roughly chopped malteasers or whoppers with a spoon or spatula. then dollop tablespoons of the mixture on to the baking sheets. Make sure you leave plenty of space between each cookie as these spread out a lot. 
6. Bake for 8 minutes if you want them soft and gooey and more brownie like or for 10 minutes if you want them to have more crunch. I tried both ways and they're equally awesome.
7. Remove from the oven and allow the cookies to cool on the tray before moving them. They will be very soft and hot so give them at least 15 minutes or half an hour before you try to move them.

chocolate malt frosting

Ingredients

100g unsalted butter, at room temperature

200g icing sugar, sieved

1-2 tbsp milk

50g plain chocolate, melted

2 tbsp ovaltine or other malted drink powder

1. Using an electric mixer, beat the butter until soft.
2. Gradually add the sugar until thoroughly combined, smooth and creamy.
3. Add the chocolate and ovaltine and mix thoroughly.
4. Finally add the milk bit by bit until you have your desired consistency.
5. Chill for at least 30 minutes before using.