Chocolate Chip Cookies

Yes, more of them.

After the fateful article about David Leite’s “perfect” chocolate chip cookies, the blogosphere, if not the entire world, has been inundated with these classic cookies. Overloaded with so much chocolate and brown sugar, it’s a true testament to the power of the CCC that no one is sick of them yet! I still wouldn’t blame you for skipping over this post, however, since I’m sure you already have at least a half dozen recipes bookmarked for the same exact thing already.

I too have a number of recipes for American staple, one of which is published in Go Dairy Free. Printed at a time when I thought it could get no better CCC, it was a wholly triumphant day when I pulled that final batch out of the oven and found them to be just as I had remembered from so many years passed, when I could merely hope to lick the beaters when my mom had finished, let alone create them myself. It will still be my go-to recipe for that traditional taste, but that doesn’t they couldn’t stand a somewhat more modern twist every now and then.

Encouraged by the wild success in using malted barley syrup recently, I could practically taste how harmoniously it would blend with the flavors of this cookie, and simply couldn’t resist the temptation to try it out. Now, I’m not about to claim that these are better than the first recipe, “just like mother made”, or the penultimate perfect CCC… But I’ll tell you one thing: They are damn good.

Malted Chocolate Chip Cookies
Adapted from Dreena Burton’s Homestyle Chocolate Chip Cookies from Vive Le Vegan!

1 Cup All Purpose Flour
1 Teaspoon Baking Powder
1⁄2 Teaspoon Salt
1⁄4 Cup Semi-Sweet Chocolate Chips
1⁄4 Cup Dark Brown Sugar, Loosely Packed
1⁄3 Cup Malted Barley Syrup
1⁄4 Cup Margarine, Melted
1 Teaspoon Vanilla Extract

Preheat your oven to 350 degrees and line a baking sheet with either parchment paper or a silpat.

In a medium bowl, whisk together the flour, baking powder, and salt so that all of the dry goods are evenly distributed throughout the mixture. Add in the chocolate chips and toss to coat.

Separately, combine the sugar, malt syrup, melted margarine, and vanilla. Stir well, and then add the wet ingredients into the bowl of dry. Using a wide spatula, mix just enough to bring the batter together smoothly without over-beating it. Use a 3-ounce ice cream scoop to portion out cookies, and place them with at least 1 1/2 between each cookie on your prepared baking sheet. They spread out to become sizable cookies, so I usually bake about 9 per sheet.

Flatten them out slightly with lightly moistened hands, and bake for 10 – 12 minutes, until barely browned around the edges and no longer shiny on top. They may looks a bit underdone, but they will continue to bake once removed from the oven, and you want to keep them nice and chewy. Let the cookies rest on the sheets for 10 minutes before cooling completely on a wire rack.

Makes 8 – 10 large cookies

Printable Recipe

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49 thoughts on “Chocolate Chip Cookies

  1. Gorgeous pictures, like always, Hannah!

    Do you ever come into the city? You should come visit sometime! There is so much fantastic vegan food here, I am overwhelmed!

  2. Those look great! I can just imagine opening a little box full of those. Yummy. I have to admire your courage to fiddle around in the kitchen. =)

  3. I need these cookies! I think I will make them for my mom, she is a chocolate cookie addict! haha

    I’m dying to get that cookbook now, it’s on my list to buy!

  4. Yes, yes, yes, these look superb! I was thinking of whipping up a batch of cookies today – I have a chunk of spiced chocolate that I think would taste delicious in them.

  5. Love that last photo, YUM! It has been more years than I can remember that I’ve made chocolate chip cookies. I’m not even sure I remember what they taste like!
    ~ingrid

  6. Ooo those sounds so good. I am on an endless quest to perfect the chocolate chip cookie. I have made the cookies from the article (veganized of course) they were quite nice. I was into the whole salt on top thing.

  7. these look so so good! I ll add them to my collection of CCC :) However I m really tempted to try them . I wonder whether I ll find Malted barley syrup here. We ll see anyways !

  8. They look fantastic! I’ve never heard of malted barley syrup either – barley malt, yes, but not syrup. I assume it’s like Golden Syrup?

  9. It’s funny how the all americal cookie is chocolate chip, but no one, adult, child or any age in between seems to get bord of it! This recipe looks FABULOUS and I can’t wait to try it! Thanks Hannah! :D
    P.S. I <3 Dreena’s cookbooks as well, particularly the baking section. I’ve "adjusted" the CCC recipe as well, but a cross between hers and the "vegetarian family cookbook’s" (by Nava Atlas) came out sweet and decadent, but a bit cakey. These looks more traditoonal, in a good way! Also, do you live near a whole foods? The ultimate vegan convenience store… makes you go broke but I can barely live without one, let alone my little local "health food" store!

  10. mmm thanks for posting this recipe! I still am on the search for a good recipe, I`ll have to try this one out!

  11. These cookies look so delicious – I haven’t found the perfect chocolate chip cookie recipe yet, but I’m having fun trying!

  12. Definitely can’t have too many chocolate chip cookie recipes.
    I’m not a vegan, but I still really enjoy reading your blog. Keep it up!

  13. I have a separate New Years Resolution list of recipes I WILL make this year that I have intended to make for a long time and just have never gotten around to. These cookies are on the list! Mmmm….

  14. I never get tired of trying another CCC recipe. I don’t have barley malt syrup but I do have some barly malt powder to try this with. They sound delicious!

  15. Sorry to have to repeat someone else’s question, but what can I use instead of Malted Barley Syrup if anything?

    And I dont have a 3-ounce ice cream scoop…anything else I can use (I dont even know how large/small 3-ounces are! Eep!)

    Thanks – I really want to try these!

  16. excellent recipe! it works out great, and made with whole grain pastry flour, sucanat and the barley malt at least it’s slightly healthier than regular choco chip cookies..

    thanks for the recipe!

  17. wanna ask u, wat is malted barley syrup? couldnt find here. can i substitute with other? thanks

  18. For me, 1/3 cup barley malt was too overpowering. Left a slightly bitter taste in my mouth. I’ve never cooked with it before, and it’s pretty potent stuff. I’m going to try the recipe again but use 1/4 cup malt and 1/3 cup sugar and see if I can handle that!

  19. mm, yummy, chewy! I would probably put less sugar and less syrup, as they are very sweet, but a really good treat and so quick to make.

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