Malted chocolate chip-pecan cookies from Serious Eats by Stella Parks

  • barley malt syrup
  • dark chocolate
  • Show all ingredients...

  • EYB Comments

    Can substitute milk chocolate or white chocolate for dark chocolate.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can substitute milk chocolate or white chocolate for dark chocolate.

  • Aggie92 on December 15, 2017

    Heavens to Betsy these are fabulous! This is easily the best cookie I've made this year. I am in love with these. Now I just need a way to use up the barley malt syrup I bought just to make these gems. Used Ghirardelli milk chocolate chips. Since I couldn't be bothered to measure out 1 1/4-ounce balls, I used a medium Oxo cookie scoop and reduced the baking time to 12 minutes. This resulted in approximately 55 cookies. I think they are large enough at this size because they are quite rich. High Altitude changes (6200'): reduced sugar by 1/4 cup and reduced baking powder by 1/2 tsp.

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