Ingredients

The following ingredients have 10 Servings
  • 1 1/3 cups all-purpose flour
  • 1/2 cup original malt
  • 2 tsp cornstarch
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 10 Tbsp (1 1/4 sticks) unsalted butter (room temperature)
  • 1/2 cup + 3 Tbsp brown sugar
  • 1/2 cup granulated sugar
  • 1 1/4 tsp vanilla extract
  • 1 egg
  • 1/2 cup milk chocolate chips
  • 3/4 cup Whoppers (crushed or chopped)
  • 1/4 cup toffee bits
  • sea salt to sprinkle over balls of dough before baking

Instruction

  • In a large bowl, whisk together flour, malt, cornstarch, baking powder, baking soda, and the ¾ teaspoons sea salt, set aside.
  • In a large mixing bowl of a stand mixer, cream the butter and sugars until light and fluffy, about 3-4 minutes. Add the vanilla extract, then the egg, mixing well. With mixing speed on low, gradually add the dry ingredients, mix until just combined.
  • Fold in the chocolate chips, whoppers and toffee bits. Place the dough into an air-tight container and chill for 3 hours, preferably 24. The longer the dough chills, the better it tastes. I chilled mine for 72 hours.
  • When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper or baking mats, set aside.
  • Using a standard size cookie scoop (1.5 tablespoons) place dough onto the prepared baking sheets (12 per sheet). Sprinkle the tops with a little sea salt, then place in the oven to bake for 10-12 minutes or until golden brown on the edges and lightly golden brown on the tops. The cookies should look a little soft in the centers but should not be doughy. Remove from the oven and allow to cool for 5 minutes on the sheets before transferring to a wire rack to cool completely.