Chapter Two

A Fan Favorite

Cookies. Crunchy. Chewy. Delicious. Melt in your mouth goodness. The quintessential dessert, weaved into the very fabric of our society. There's nothing better than curling up with a warm chocolate chip cookie, and a glass of milk, letting all worries fall away with the crunch and warmth of familiarity and coolness of milk. This variation on the classic is spectacular, ooey gooey chocolate, browned butter, chunks of oreos, and malted milk that combine to make a decadent, rich cookie that will easily become a fan favorite.

These cookies are my husband's absolute favorite. They're also unbelievably easy to put together, they are perfect for any event whether it’s a party or a potluck!

Butter- The butter in this recipe is being browned to bring out all those nutty caramel flavors. The browned butter acts as the catalyst that enhances each of the flavors in this cookie particularly the malted milk powder. The secret to making effective browned butter is knowing when to stop, which is as soon as you see all the little specks of brown fat in the liquid. Even if your color isn't the brown you imagined it to be, it's okay, the color continues to brown even off heat.

Malt Powder- Malt has a light, nutty flavor that comes from barley and wheat grains and is mixed with powdered milk and perfectly compliments the brown butter and chocolate in this recipe.

Chocolate- In this recipe I use all kinds of chocolate, wafers, chopped, and morsels. This creates those perfect gooey bites and melted chocolate in little crevices.

Oreos- If you have a stand mixer you can pop in the mini oreos and your paddle attachment will crush them while mixing but if you don't go ahead and break them down into even smaller pieces (they don't have to be completely crushed just in smaller chunks) before you add them to your dough.

FREEZING YOUR DOUGH:

To freeze your dough for a later time all you need to do is roll your dough before chilling into balls and add on your chocolates and crushed oreos (while the dough is still pliable) and place on a pan to chill in the fridge. Remove from the fridge after 30 minutes and place them in a ziplog bag and freeze! Your dough will last up to 3 months in your freezer. Remember to defrost them for half an hour before baking.