Who needs another chocolate chip cookie recipe? We do, especially when it's for these two-toned Malted Chocolate Chip and Reverse Chip cookies. Can you even believe that these exist?!! C'mon!!!
These were one of the last things my daughter and I made in the final few frantic days before the start of our kitchen renovation and oh what a fitting finish they were!! Faced with weeks and weeks of no baking, we didn't have to choose between a fudgy white chocolate chip cookie or the more traditional kind enhanced by a little malt, but could get both in every bite! And they're large and utterly satisfying! And surprisingly not difficult to make--you just need to plan ahead 'cause the dough has to sit for about 2 days. And I'm here to walk you through all the assembly steps. Please! Don't be intimidated by these because the hardest, hardest part is the waiting!!
Once you've made a malted dough and a chocolate dough (and this is easier than it sounds because you start with one cookie dough base, halve it and add different ingredients to those halves) and let the doughs chill, you roll out same size balls of the different doughs and push them together--
Flattening the circles out in the process.
Next, you cut the dough in half, flip one of the halves over and then push the two pieces back together so that you have 4 alternating quarters--take a look at the photo below--if you're spatially challenged like me, seeing it is so much easier than trying to visualize it.
It's really like making a little art project--an exceptionally delicious one, mind you!
Right before the cookies go into the oven, you sprinkle them with a little flaky sea salt if you like. It helps to bring out the flavors of the chocolate and brown sugar and keeps these from being overly sweet.
Dramatic, eye-catching and somewhat sophisticated these large disks are also slightly chewy and loaded with dark and white chocolate chunks. Chocolate chip cookies on steroids!!
My little niece, a budding chocoholic with a pretty sophisticated palette, proclaimed these "the best cookies she's ever eaten"!! and I can say I disagree with her. These are definitely on my "Must Make Again When the Kitchen Is Done" list!
I promise these will earn you many oohs and aahs and squeals of excitement. It's cookie heaven! What I wouldn't give for one of these right now....
Malted Chocolate Chip and Reverse Chip Cookies
Makes 18-24 large cookies
Prep Time for dough: 25-30 minutes, plus at least 36-72 hours chilling time; Assembly Time: 20 minutes; Bake Time: 14-16 minutes
For the cookie dough base
- 2 3/4 cups unbleached, all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1 1/4 cups packed dark brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1 large egg yolk
For the malted cookie dough
- 1/2 cup malted milk powder
- 1/2 cup unbleached, all-purpose flour
- 8 ounces good quality dark chocolate, chopped
For the reverse chip dough
- 1/2 cup Dutch-process cocoa powder
- 8 ounces good quality white chocolate, chopped
For the assembly
- 1-2 tablespoons flaky sea salt, like Maldon (optional)
1. To make the cookie dough base: Into a large bowl, combine the flour, baking powder and baking soda. Use a whisk to make sure it's even combined.
2. Use an electric mixer to beat together the butter, both sugars, vanilla and salt until a paste forms and everything is incorporated evenly. Scrape down the sides of the bowl with a spatula and add the eggs, one at a time, beating well after each addition. Then, add in the egg yolk and beat well.
3. Scrape down the sides of the bowl again and add half the dry ingredients. With the mixer on low, beat the mixtures together and as they become blended, increase the speed to medium. Then add the second half of the dry ingredients and mix in, again increasing the speed as the ingredients are absorbed. The dough will be a bit sticky.
4. To make the malted dough: Remove half of the dough and transfer it to another bowl. To the dough left in the mixing bowl, add the malted milk powder and flour and mix on low speed at first to incorporate and then on medium as the ingredients are absorbed. On low speed add the the chocolate and mix until evenly dispersed. Scrape the dough out onto a piece of plastic wrap, flatten into a 1-inch thick disk and wrap very tightly with the plastic. Chill in the fridge for at least 36 and up to 72 hours.
5. To make the reverse chip dough: Place the reserved dough into the same mixing bowl you just used (no need to wash it out) and add the cocoa. Mix on low at first to incorporate and then higher as the cocoa is absorbed. Add the white chocolate and mix on low until it's evenly dispersed. Scrape the dough out onto a piece of plastic wrap, pat down to a 1-inch thick disk, wrap tightly in the plastic wrap and chill for at least 36 and up to 72 hours.
6. To assemble and bake the cookies: Preheat oven to 350ºF and line a baking sheet with parchment paper. Remove doughs from the fridge and unwrap. Break off a 1 1/2 inch piece of malted dough (about 1 3/4 ounces or 50 grams if you have a scale) and roll it into a ball. Break off the same size chunk of reverse chip dough and roll into a ball.
7. Squish the two balls of dough together and roll them into one big ball. Place the ball down on a cutting board and use your hand to flatten out the ball into a 3/4-inch, 2 1/2-3 inch disk. Cut the dough in half, perpendicular to the dough dividing line. Flip one half over and firmly press the halves together so that what you have is a disk with 4 alternating quarters. Transfer to the prepared cookie sheet and sprinkle with the salt if using. Repeat with the remaining dough, spacing cookies about 2 inches apart because these spread a lot.
8. Bake the cookies for 14-16 minutes, until they are golden brown at the edges and just set in the middle. These puff up as they cook but settle down once they cool. Let the cookies cool for 10 minutes on the sheet on a cooling rack and then use a spatula to transfer the cookies to the rack to finish cooling. It's best to bake these one sheet at a time.
9. Cookies keep up to one week in an airtight container at room temperature.
Note: Recipe adapted from Marbled, Swirled and Layered by Irvin Lin. The original recipe calls for 1/2 cup of teff flour and 1/4 cup mesquite flour/powder but I couldn't find these and subbed all-purpose flour in for them and these were just amazing that way.