Malted Milk Skillet Cookie Recipe

5 from 2 reviews

Malted Milk Skillet Cookie Recipe

Malted Milk Skill Cookie baked in a cast iron skillet. This cookie is crisp around the edges and gooey in the middle. It has a wonderful flavor from malted milk powder.

Prep Time15

Bake Time25

Total Time40

Servings:12 slices

Ingredients

10 oz all-purpose flour (2 cups, see note)
2 oz malted milk powder (1/3 cup)
1 teaspoon baking soda
1/2 teaspoon table salt (to taste)
8 oz unsalted butter (2 sticks, room temperature)
4 oz granulated sugar (1/2 cup)
6 oz brown sugar (3/4 cup)
1 tablespoon vanilla extract
2 eggs (room temperature)
12 oz chocolate chips (2 cups, mini chips)

Instructions

Preheat the oven to 350°F.
In a small bowl, whisk together the flour, malted milk powder, baking soda and salt. Set it aside.
In a large mixing bowl, cream the butter with the granulated sugar and the brown sugar until light and aerated. Scrape the bowl and the beater.
On low speed, add the vanilla extract and the eggs. Mix until completely combined. Scrape the bowl and the beater.
Add the flour to the butter mixture. Turn the mixer on low and mix until the flour is almost incorporated.
Add the chocolate chips and mix just until everything is incorporated.
Spread the dough into a 10" or 12" cast iron skillet and bake until puffy, golden brown around the edges and the dough is mostly set. The center of the cookie will still be slightly soft.
Remove the pan from the oven and allow it to cool until it's warm, but the pan is cool enough to handle. The center of the cookie should be mostly set.
Slide the cookie out of the pan and cut it into 12 wedges. Serve slightly warm.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Nutrition