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3 cups all-purpose flour
½ cup unflavored malted milk powder
1 teaspoon baking powder
1 cup butter, at room temperature
1 cup sugar
½ cup packed light brown sugar
2 tablespoons ground coffee, preferably from espresso beans (or use instant or powdered coffee or espresso*)
1 teaspoon fine sea salt
2 large eggs, at room temperature
2 large egg yolks, at room temperature
1 tablespoon pure vanilla extract
1. Position the racks to divide the oven into thirds and preheat it to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
2. Whisk the flour, malt powder, and baking powder together. Set aside.
3. Working with a stand mixer fitted with the paddle attachment, or in a bowl with a hand mixer, beat the butter, both sugars, espresso, and salt together on medium speed until well blended, about 3 minutes.
4. Scrape down the bowl, return to medium speed and, one by one, beat in the eggs, yolks, and vanilla, beating for 1 minute after each goes in.
5. Turn off the mixer, add the dry ingredients all at once and pulse, just to begin incorporating the flour and malt powder. Stir until combined. Using a cookie scoop, scoop out level portions of dough and place them two inches apart on the lined baking sheets.
6. Bake for about 14 minutes, rotating the baking sheets top to bottom and front to back after 8 minutes. The cookies will be soft and golden only around the edges. They won’t look done. They’ll firm as they cool. Transfer the sheets to racks and then, after about 10 minutes, carefully lift the cookies onto the racks to cool completely.
*I tried them with coffee extract, half as much as called for. People thought they were butterscotch, rather than coffee. Use full coffee if you want the full coffee flavor.
Try adding mini chocolate chips. I liked them better this way – more interesting.
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