|Recipe : Entry # 6870|
1 cup butter (no substitutes) softened
3/4 cup packed brown sugar
1/3 cup white sugar
2 teaspoons vanilla extract
2-1/4 + 2 Tablespoons cups all-purpose flour
2 tablespoons baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups malted milk balls, coarsely crushed
|Preheat oven to 375º. With mixer, cream the butter and sugars. Beat in egg and vanilla and mix well. Combine the flour, baking cocoa, baking soda and salt; gradually add to creamed mixture. Add crushed malted milk balls to dough and mix thoroughly, being careful not to over mix. Shape (DO NOT ROLL!) into 1-1/2" balls, if you roll, the cookies won’t have that nice crackly appearance. Place 2" apart on greased baking sheets or use Silpat baking mat. Bake at 10-12 minutes or until lightly golden brown on edges. Cool for 1 minute before removing cookies from pans to wire racks.
Yield: about 3 dozen.