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CRISPY CHOCOLATE CHIP COOKIE

CRISPY CHOCOLATE CHIP COOKIE

27 Jun

Have tried various recipes to lighten up my baking routines but everytime I failed. Sometimes they were flat and sometimes they were too greasy and buttery. But the ingredient that attracted me was Mahalaxmi Malt Extract. That was a game-changing ingredient for me. So, my current obsession is Mahalaxmi Malt Extract’s  Confectionery Malt Extract, malt extract powder manufacturer’s  malted milk powder - the unassuming carton of powdery milk found in the dried dairy section of most grocery stores used for making cookies, cakes, homemade ice creams, and brownies infinitely better. 


So, how about we try something? Let’s go for a Crispy Chocolate Chip Cookie. Just thinking about it is watering my mouth…..


Ingredients Required:


All-purpose flour– The basic ingredient when we talk about our Crispy Chocolate Chip Cookie is flour. BUT remember not to use too much flour, your cookies won’t be thin and crispy.


Malted milk powder– Now this is our secret ingredient that adds a nutty sweetness to the cookies. I prefer and recommend Mahalaxmi malt extract  for giving you the best taste and flavour


Baking soda and baking powder–Its another must product along with sea salt, unsalted butter and ofcourse brown sugars


Eggs– As for eggs, if you are comfortable using them, use the cold eggs right from the fridge. 


Mahalaxmi Vanilla extract– Well for me, there is nothing like Mahalaxmi malt extract because it's the best flavour


Chocolate chips AND chocolate chunks–  It's something like cherry on the cake. It's up to you which flavour you buy.


Bought all the ingredients?? Shall we start making?


The first step to start is to whisk all the dry ingredients together and then mix then mix the butter and sugars together until it gets smooth. Then that smooth mixture is scraped down the sides and bottom of the bowl with a spatula, as necessary. 


If you use eggs, then add eggs and Mahalaxmi malt extract's vanilla extract and then mix it with dry ingredients.


Stir in the chocolate chips and chocolate chunks and make the dough. Cover the dough and leave it in the refrigerator for one hour.


Cover the dough and refrigerate it for at least one hour. Chilling the dough helps the flavours develop, the longer the better. I usually do 24 hours, but you can chill the cookie dough for up to 72 hours.


When ready to bake, remove the dough from the fridge. Preheat the oven to 350 degrees F.


Roll the dough into balls and place the cookie balls on a large baking sheet that has been lined with a Silpat or parchment paper.


Bake for 12 to 14 minutes or until golden brown around the edges. Remove the pan from the oven and give it a good bang on the counter or solid surface. This will help flatten the cookies, don’t skip this step!


Sprinkle the cookies with flaky sea salt. I like to do this right AFTER the cookies come out of the oven because you can see the sea salt and it’s so pretty. The sea salt will stick to the cookies when they are still warm.


Let the cookies sit on the baking sheet for 5 minutes before transferring to a cooling rack.


And Voila! Here we present the best Crispy Chocolate Chip Cookie. How does it taste?? I am sure, it must be tasty enough for you to make it again and again. 

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