Coffee Malteds
"These cookies bring back the memory of those malteds. Instead of syrup, I use freshly ground espresso beans (although instant espresso or coffee works) and unflavored malt powder — you can find it in supermarkets — which gives the cookies a warm, mildly vanilla taste. These are chewy and their look is humble. Don’t be tempted to bake them until set; they set outside the oven. Overbake these cookies, and they’ll still taste good, but you’ll lose their moist chewiness. These are so good with a swipe of dulce de leche...."
INGREDIENTS
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1 1/2 cups all-purpose flour
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1/4 cup unflavored malted milk powder
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1/2 teaspoon baking powder
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8 tablespoons unsalted butter, cut into chunks, at room temperature
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1/2 cup sugar
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1/4 cup packed light brown sugar
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1 tablespoon ground coffee, preferably from espresso beans (or use instant or powdered coffee or espresso)
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1/2 teaspoon fine sea salt
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1 large egg, at room temperature
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1 large egg yolk, at room temperature
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1 teaspoon pure vanilla extract
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