Malted Chocolate Chip-Pecan Cookies Recipe Recipe

Name: Malted Chocolate Chip-Pecan Cookies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 ounces sugar (about 1 1/4 cups; 255g); 8 ounces unsalted butter (2 sticks; 225g); 2 ounces malted milk powder, such as Carnation or; (about 1/2 cup; 55g); 1 ounce barley malt syrup (about 4 teaspoons; 30g); 1/2 ounce vanilla extract (about 1 tablespoon; 15g); 2 teaspoons baking powder; 1 1/2 teaspoons (6g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight; 1/4 teaspoon ground cinnamon; 1/8 teaspoon baking soda; 1 large egg; 10 ounces all-purpose flour (about 2 cups; 280g); 10 ounces toasted pecan pieces (about 2 1/2 cups; 280g); 10 ounces roughly chopped chocolate, dark, milk, or white (about 1 3/4 cup; 280g)

Servings: persons

9 ounces sugar (about 1 1/4 cups; 255g)
8 ounces unsalted butter (2 sticks; 225g)
2 ounces malted milk powder, such as Carnation or
(about 1/2 cup; 55g)
1 ounce barley malt syrup (about 4 teaspoons; 30g)
1/2 ounce vanilla extract (about 1 tablespoon; 15g)
2 teaspoons baking powder
1 1/2 teaspoons (6g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
1/4 teaspoon ground cinnamon
1/8 teaspoon baking soda
1 large egg
10 ounces all-purpose flour (about 2 cups; 280g)
10 ounces toasted pecan pieces (about 2 1/2 cups; 280g)
10 ounces roughly chopped chocolate, dark, milk, or white (about 1 3/4 cup; 280g)

1
Adjust oven rack to middle position, preheat to 350u00b0F (170u00b0C), and line two aluminum half sheet pans with parchment. Combine sugar, butter, malted milk powder, barley malt syrup, vanilla extract, baking powder, salt, cinnamon, and baking soda in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, increase to medium, and beat until soft and light, about 5 minutes. Add egg and continue beating until smooth, about 2 minutes more, pausing to scrape down the sides of the bowl with a flexible spatula as needed. Resume mixing on low, add the flour, and, when fully incorporated, add pecan pieces and chopped chocolate.
2
With a pair of spoons, divide into about forty 1 1/4-ounce portions and arrange on half sheet pans, leaving about 2 inches in between each, as the cookies will spread significantly in the oven. Bake until puffed and pale gold around the edges, but still soft and pale in the middle, about 15 minutes. Cool directly on the sheet pan until firm, about 10 minutes. Enjoy warm, or allow to cool completely then store in an airtight container for up to 2 days at room temperature.
3
If you like, portioned dough can be divided between several heavy duty zip-top bags and refrigerated up to 1 week, or frozen 6 months. Stand at room temperature until quite soft, about 70u00b0F, and bake as directed.

1846

kcal

Calories

123

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 9 ounces sugar (about 1 1/4 cups; 255g), 8 ounces unsalted butter (2 sticks; 225g), 2 ounces malted milk powder, such as Carnation or, (about 1/2 cup; 55g), and more.

Yes, Malted Chocolate Chip-Pecan Cookies Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Malted Chocolate Chip-Pecan Cookies Recipe

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