Isn’t that a lovely recipe title? You can thank john.e for that one!! I must say though, after taking a long second look at the cookie, he wasn’t too far off in naming it such an aggressive, non-eastery title!
These cookies are the result of a calorie filled, gut busting, buttons popping, pants tightening, arteries hardening, coma inducing, diabetic welcoming, gift from Margaret, my most generous colleague.
Her church recieves donations and one of those donations was a full case of Easter Chocolate Malt Balls. Since the church could not get rid of them, her husband, the church janitor, brought them home. Long story short – she offered; I accepted; she brought to work. FOUR BOXES!
Now, my john.e loves his chocolate, but not enough to consume this amount. (Even though that 5 pound bag of M&Ms is quickly disappearing!) I did some thinking and thought that it might work if I made a cookie with them.
I made my regular cookie batter, but substituted 1/2 cup of the brown sugar for powdered malt balls. I also added a few crushed malt balls. Before baking them off though, I tasted the batter, and decided to throw in some chocolate chips for good measure. (So, I guess I can’t blame Margaret for all of those calories I’m consuming.) I have to admit, I did have a lot of fun making these. And, I did get to test out my new KitchenAid mini blender!
My old Chocolate Chip Cookie recipe suggests a baking time of 12 minutes, however, I did find that these needed a few more minutes in the oven. Somewhere between the 12 and 15 minute mark, the cookie went from a slight mound, to a very thin chewy cookie. Anything under 12 minutes and the batter was still raw in the center.
Now, I have to admit, these cookies are not very pretty. Sure, I love the blue, pink, and yellow melted candy shells, but the shapes of the cookies and the flatness of them make them seem rather unappealing. But, like most things in life, this cookie has to be tasted to truely appreciate its goodness.
If you cannot find, or do not have the Easter Chocolate Malt Balls, regular Whoppers or Maltesers will give you the same result. You just won’t have the easter colours and have to change the name of your cookie to something less Law & Order-ish.
Now a warning… these are sweet. But, they’re good! I’m writing this up about eight hours after the last batch came out of the oven and I’ve already eaten three.
Okay, it wasn’t three, it was four. Or was it five? Alright! It was six!! I’ve had six, okay!
(Seven? I’ll never tell!)
- 3 cups all purpose, unbleached flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon vanilla extract
- 2 eggs, room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 cup butter, salted, softened
- 1 cup chocolate chips
- 2 cups Easter Chocolate Malt Balls, crushed
- ½ cup Easter Chocolate Malt Balls, dust*
- *Start by pulsing about a cup of the malt balls in your food processor. One cup of whole balls will yield about ½ cup of ball dust. Set aside.
- Using the whisk attachment, mix together the butter and both sugars in your mixer. Once well mixed, add the vanilla and the eggs. Mix well until fluffy. At least two minutes.
- Next, change out the whisk attachment for the paddle and add the flour, baking soda, salt, and malt ball dust. Mix well. Remove the bowl from your mixer, add the crushed malt balls and the chocolate chips. Using a wooden spoon, mix the crushed malt balls and the chocolate chips into the cookie batter. Do not over mix, just enough to distribute the crushed balls and the chips through the cookie dough.
- Using a small ice-cream scoop, scoop mounds of the dough onto a lined baking sheet. Be sure to give the dough mounds room to spread out. They do need quite a bit of room. Normally, I fit 12 cookies to a baking sheet, but I learned the hard way that only 8 will fit for this recipe. Bake these at 350 degrees for 15 minutes. Allow the baked cookie to cool for 2-3 minutes on the baking sheet before transferring to a cooling rack.