Dorie Greenspan’s Coffee Malteds-Famous Fridays

Hello and welcome to this way, way overdue edition of Famous Fridays and not even exactly a legit one at that. See, I’ve already featured Dorie Greenspan several times on the site, including this FF post on Dorie’s Two-Bite, One-Chip Cookies from Dorie’s Cookies (which is exactly where today’s cookies are from too) but because we are living in a crazy world now and I can’t get to the library and research new cookbooks (which is what I do now before I buy because my collection is kinda out of hand and I have to be absolutely in love with a book to commit to a purchase) I decided I could bend the rules and do a second post celebrating Dorie’s Cookies, because it’s not only an amazing cookie resource, but because these Coffee Malteds are just so darn addictive!

Whew! Thanks for indulging me. I promise to keep the asides to a minimum. Suffice it to say, that if cookie baking makes you look like this 😍😍 you should definitely pick up a copy of Dorie’s Cookies and probably some extra butter and sugar while you’re at it, lol!

And some malted milk powder and instant espresso powder because both of these slightly-off-the-beaten-path ingredients are what make these Coffee Malteds so special!

Anyone who really knows me knows that I’m not a huge coffee fan and yet I find these coffee-ish rounds irresistible!

Guys, these are chewy! And slightly cakey too!

And while there is a definite coffee flavor, the malt powder adds some serious vanilla vibes, so it’s not overpowering.

Just delicious! Bite after bite!

If you get one thing done this weekend, let it be the baking of these simple yummy cookies and it’ll be huge success! Have a great one!xo

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Dorie Greenspan’s Coffee Malteds-Famous Fridays

Makes about 28-30 cookies, depending on how large you make them

Prep Time: 10 minutes; Bake Time: 12-14 minutes

Ingredients

• 1 ½ cups unbleached, all-purpose flour

• 1/4 cup unflavored malted milk powder (not Ovaltine, I used one made by Carnation)

• ½ teaspoon baking powder

• 8 tablespoons unsalted butter (1 stick), cut into chunks at room temperature

• ½ cup sugar

• 1/4 light brown sugar (packed)

• 1 tablespoon instant espresso (or ground up espresso beans)

• ½ teaspoon fine sea salt

• 1 large egg, room temperature

• 1 large egg yolk, room temperature

• 1 teaspoon vanilla extract

The Recipe

1. Make sure oven rack is centered and preheat to 350 F. Line 2 rimmed baking sheets with parchment paper and set aside.

2. In a medium bowl, whisk together the flour, malt powder and baking powder.

3. Use an electric mixer to beat together the butter, both sugars, espresso powder and salt in a large bowl on medium speed for about 3 minutes, until well blended. Use a rubber spatula to scrape down the sides of the bowl and one at a time, beat in the egg, yolk, and vanilla, beating for 1 minute between each addition. Add in the dry ingredients and pulse the mixer just to begin incorporating them so that they don’t fly out of the bowl everywhere. Then on low speed, co tongue to mix, only until you can see no traces of flour. Remove the bowl from the mixer and use the spatula to finish the mixing. If the dough seems crumbly, you can knead it a few times and gather it into a ball (I didn’t need to but it suggests this in the original recipe.)

4. Use a rounded teaspoonful of dough to drop little mounds of batter at least an inch apart on the prepared baking sheets. Bake sheets one at a time for about 8 minutes, then turn front to back and bake for another 2-3 minutes, until cookies are barely golden and set around the edges, but still soft in the centers. They might not look “done” to you but take them out now, because they will continue to cook and firm up as they cool. Transfer the baking sheet to a rack to cool and after about 10 minutes, transfer cookies to the rack to finish cooling completely. Store cookies in an airtight container for a few days.

Enjoy!

Note: Recipe adapted from Dorie’s Cookies by Dorie Greenspan. I made these a little larger than the recipe says and I never got a crumbly dough like the recipe indicates after mixing—mine was more sticky but the cookies came out wonderful anyway. Also, I bake these one sheet at a time—I always do for cookies—less chance of burned bottoms and I cooked these for a few minutes less than the baking time indicated in the original recipe.