You'll need malt powder! Other than that, the tasty cookies include ingredients you probably have in your kitchen. You can get the malt powder on line or at some grocery stores. The cookies are deep, dark, and chocolatey with a slight malted-milk taste. They are good! The cookies are soft and chewy, but if you want them more crunchy, you can air fry them for a slightly longer time. We like the cookies best soft. The cookies are perfect accompaniments to ice cream, either alongside or to sandwich the ice cream. The cookies also are great with coffee, tea, or a big glass of milk. As the cookies are addictive, I make a small amount and store the remainder of the dough in the refrigerator (well wrapped or in a plastic container) for another day. Enjoy!
Air Fryer Chocolate Malt Cookies -- Makes 12+
2 tablespoons of melted butter
4 tablespoons of canola oil
1 tablespoon of milk
1/3 cup of brown sugar (I use dark)
1/3 cup of sugar
1 large egg
1/2 teaspoon of vanilla
1/4 cup of malted milk powder (the white stuff, not the kind with chocolate already in it)
1 cup of flour
1/4 cup of baking cocoa powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
In a medium bowl or measure (a quart Pyrex measure works well!) mix together well the butter, oil, milk, sugars, egg, vanilla, and malted milk powder. The malted milk powder will make the mixture look a little curdled, but don't worry about it. Stir in the flour, cocoa, baking soda, and salt until completely incorporated. Cut small sheets of baking parchment to fit your air fryer basket. Drop 1 1/2 tablespoon scoops of dough onto the prepared parchment sheets, leaving as much space as possible between the dough mounds. I usually put only two scoops of dough onto each parchment sheet, as I have a fairly small air fryer (so a smaller piece of parchment) and the cookies spread. Put one dough-topped piece of parchment in your air fryer basket, put the basket in the air fryer, and air fry the dough at 320 degrees for about 10 minutes. Remove the cookies from the air fryer basket to cool and repeat the cooking process with the remaining dough. Alternatively, make a few cookies and store the remaining dough in the refrigerator to make another day.
