comment icon 64 more comments And I need things to photograph. So I stuffed a vanilla malt into a chocolate chip cookie and poured myself a glass of milk. Suddenly I found myself elbow deep in this buttery, crumbly, malt-y, weird looking but seriously wonderful dough. And then I ate a few dozen half-baked malt cookies. Hmm? Book? Oh yeah, that. But seriously. Just to clarify a few things, the recipe calls for one cup of Crisco. No substitutions. There are two types of chocolate chips. Not optional. And don’t get out your whole wheat flour, okay? I’m sorry, but come on. Just don’t do it. Not this time. One more thing. This is vanilla malt flavor inside a warm, gooey chocolate chip cookie, and for that reason it’s not the kind of recipe you want to mess around with. This is, however, the kind of recipe you want to stash away in the vegetable drawer for a munchie sort of Wednesday night. So get your Crisco and go. Three two one go. Do it now, five four three two, four three two one. Go. Now. It was all for the book, though. Really. 5 from 2 reviews
