Chocolate Malt Crinkles

1. 1

   In a small microwave-safe bowl, microwave the chocolate and butter on high in 15 second bursts, stirring between, until melted and smooth. Set aside to cool.

2. 2

   Sift the flour, baking powder, salt & 1/2 cup of the malted milk powder.

3. 3

   In a medium bowl use an electric mixer to beat the sugar, eggs and vanilla. Add the cooled chocolate mixture to the eggs and mix until smooth.

4. 4

   Add the sifted dry ingredients. Mix thoroughly, then refrigerate the dough, covered in the bowl, for at least 2 hours, or overnight.

5. 5

   When ready to bake, heat the oven to 350 degrees. Coat a baking sheet with cooking spray.

6. 6

   Place the remaining 1 cup of malted milk powder in a bowl. Roll the dough into tablespoon size balls, then roll in the malted milk powder and arrange 3 inches apart on the prepared baking sheet.

7. 7

   Bake for 12 minutes, or until puffed and the tops start to crack slightly. Allow the cookies to cool for 5 minutes on the baking sheet before moving to a wire cooling rack. Repeat with the remaining dough, allowing the baking sheet to cool between batches.

8. 8

   Store in an airtight container.

* Per serving · 4 servings · Values may vary.

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