Maple Malted Chocolate Chip Robin Egg Cookies

April 7, 2014

in American,Cookies,Recipes

Maple Malted Chocolate Chip Robin Egg Cookies

Sorry I keep toying with you, last Friday it was all about summer, and today I’m bringing you back into Spring with these cookies.

It was with the best of intentions I assure you. I simply want to make sure you have some yummy Easter treats for your family.

Maple Malted Chocolate Chip Robin Egg Cookies
Prep time
Cook time
Total time
Recipe type: Cookies
Cuisine: American
Serves: 24-26 cookies
  • 2¼ cups all purpose flour
  • ½ cup malted milk powder
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 7 ounces unsalted butter, melted
  • 1¼ cup brown sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon maple extract
  • 1½ cups robin eggs(aka easter whoppers), chopped
  • 1 cup milk chocolate chips
  1. In a bowl whisk together flour, malted milk powder, cornstarch, baking soda, and salt.
  2. In the bowl of a stand mixer beat, brown sugar and melted butter for 2-3 minutes on medium speed until slightly fluffy. Stir in egg, vanilla, and maple extracts. In three additions stir in dry ingredients. Once well incorporated, stir in milk chocolate chips and chopped up robin eggs.
  3. Cover and chill dough for at least 30 minutes in the refrigerator or overnight.
  4. When ready preheat oven to 350 degrees F.
  5. Line 3 baking sheets with parchment paper or silicone mats.
  6. With a 1½ tablespoon cookie scoop, place approx 8 cookie dough balls onto each baking sheet, bake for 11-13 minutes or until edges are golden brown and center is still unset. Remove baking sheet from oven and allow to chills for at least 5 minutes before transferring cookies onto a wire rack.
  7. Transfer cooled cookies to an airtight container, will keep for up to a week.
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