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At our house, I’m usually the one that does most of the dessert baking. But every once in a while, my husband Jack gets hit with the dessert-baking bug – and boy, am I thrilled when it happens!
Such is the case the day that Jack decided to make these Chocolate Malted Crinkles! We were doing a bit of a cabinet cleanout (a side effect of being food bloggers – our cabinets get quite full with lots of different ingredients). After staring at a jar of Ovaltine that we used in this recipe – inspiration struck in the form of these Chocolate Malted Crinkles.
These cookies are a twist on the popular powdered sugar-coated chocolate crinkle cookies that everyone seems to make around the holidays. But we added malted milk powder which added a distinctive richness to the chocolate flavor, plus some pine nuts for crunch!
Depending on how you like your cookies, you can make these Chocolate Malted Crinkles with a soft and chewy texture, or with a more cake-like texture – simply by varying the baking time in the oven! We give you the specifics in the recipe below. Enjoy!
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Chocolate Malted Crinkles
Ingredients
- 8 ounces semi-sweet chocolate morsels
- 1/4 cup malted milk powder (Ovaltine)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/4 cup coconut palm sugar (or brown sugar if coconut palm sugar is not available)
- 2 beaten eggs
- 2 tablespoons melted butter
- 2 tablespoons melted vegetable shortening
- 1/4 cup sour cream
- 1 cup pine nuts (or other chopped nuts of your choice)
Coating
- 1/2 cup granulated sugar
- 2 tablespoons malted milk powder
- 1/4 cup pine nuts, ground
- 1/2 cup confectioner’s sugar
Instructions
- Melt chocolate morsels in a heat proof bowl over hot simmering water. Remove from heat and stir in the ¼ cup of malted powder. Set aside.
- In a medium bowl sift flour, baking powder and cocoa powder. Set aside.
- In a larger bowl, mix both sugars, eggs, melted butter, melted shortening and sour cream until well blended.
- With a wooden spoon, stir in dry mix.
- If chocolate mixture is stiff, place back over hot water to soften, but not hot, then stir into the bowl with other ingredients along with the pine nuts. Tightly wrap in plastic or a bowl and refrigerate for two hours to firm up. Can be made ahead and stored refrigerated overnight.
- When ready to bake, preheat oven to 325 degrees F.
- In a small bowl place granulated sugar, malt powder and ground pine nuts.
- In another small bowl place confectioner’s sugar.
- Line two cookie sheets with parchment paper. (Must use cookie sheets so baked cookies can slide off end of pan to cool still attached to the parchment paper).
- Divide the cookie dough into 24 portions using an ice cream scoop. You will need a bowl of water to keep lubricating scoop. Each cookie will be about 1 ¼ ounces each.
- Roll each portion into a ball and first roll in the sugar and malt mixture and then in the confectioners sugar.
- Place 12 per pan evenly spaced evenly but leave in the ball shape to bake.Place in oven.
- Baking time will be between 12 and 14 minutes. At 12 minutes they will cool to a chewy cookie. At 14 minutes they will bake up to a cake-like texture. We baked ours for 13 minutes so that once cooled, the centers were a little chewy.
- Note that they will be very soft when they come out of the oven and need to cool before they can be handled. When they first come out of the oven, slide the parchment paper off the pan with the cookies attached and onto a cooling rack. Cool for at least 15 minutes before removing from the parchment paper. As they cool, they will set up with a crinkly top.
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