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Chocolate Malt Shortbread Cookies<\/p>\nChocolate Malt Shortbread Cookies<\/p>\n
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113 g Unsalted butter \u00bd cup, room temperature<\/p>\n
60 g Powdered sugar \u00bd cup, sifted<\/p>\n
\u00bd tsp Sea salt<\/p>\n
\u00bd tsp Vanilla<\/p>\n
28 g Malted milk powder 4 tbsp<\/p>\n
125 g AP Flour 1 cup<\/p>\n
60 g Chopped milk chocolate<\/p>\n
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Have a sheet of parchment or plastic wrap about 12\u00d712 laid out on your counter. In a medium bowl and hand mixer or the bowl of your stand mixer with paddle attached, beat your butter and powdered sugar together until creamy and smooth. Add in your salt, vanilla and malted milk powder and mix thoroughly. Add in your flour. If using a mixer, mix on low until flour is incorporated and crumbly. Add your chopped chocolate and mix into the dough with a rubber spatula until evenly dispersed. The dough will still look pretty crumbly but if you press it together it should stick. Using your hands, push the dough together with your hands until it becomes a a large ball or mass. Move the dough to your parchment or plastic wrap. Shape the dough into a log shape (round or square). There are no hard and fast rules on what size it needs to be but I generally end up with something about 6 inches long and 2 inches wide on both the other sides. Wrap in your plastic wrap or parchment after shaping. Place your cookie dough into the refrigerator for about 1 hour, but up to 24 hours is fine. Preheat your oven to 350\u00b0F and line a baking sheet with parchment. After your dough has chilled at least one hour, remove it from the refrigerator and wrapping then slice into slices that are about \u00bc” thick. Place your slices onto your cookie sheet giving them about 2-2\u00bd inches space and place directly into the oven. Bake your cookies for 10-12 minutes. For softer cookies right around the 10 minute mark the cookies should be set and ready to come out. If you want crisper cookies, wait a few more minutes until the edges have started to brown. After the cookies have come out of the oven, I often use my spatula to fix any uneven spreading and reshape the cookies. Let sit on the baking sheet for about 5 minutes before transferring to a wire cooling tray. Store cookies in an airtight container for up to a week. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
Chocolate Malt Shortbread Cookies 113 g Unsalted butter \u00bd cup, room temperature 60 g Powdered sugar \u00bd cup, sifted \u00bd tsp Sea salt \u00bd tsp Vanilla 28 g Malted milk powder 4 tbsp 125 g AP Flour 1 cup 60 g Chopped milk chocolate Have a sheet of parchment or plastic wrap about 12\u00d712 laid out on your counter. In a medium bowl and hand mixer or the bowl of your stand mixer with paddle attached, beat your…<\/p>\n