This week’s Tuesdays with Dorie recipe is also this month’s Cookies and Kindness recipe! Some of you may remember last year, I introduced you to Dorie Greenspan’s latest project, #cookiesandkindness.
The aim: To make the world sweeter.
The method: Bake/Share/Post
For this week’s recipe, we were tasked with making Dorie’s Coffee Malteds, a simple cookie. Of these, Dorie says:
Small, simple, drop cookies, these pack a couple of surprises: the flavor of malted milk and ground coffee, preferably espresso. The cookies are baked until they look ‘almost done’ and then left to develop an appealing chewiness..
Ok, sounds easy, huh? Sure but I’m in France where I wasn’t able to source malted milk powder (basically, Horlick’s) in time to make this recipe. Also, wasn’t sure I wanted a whole jar of Horlick’s (I’m not a fan and I don’t use it in baking very much…) so I started a little internet sleuthing… I wondered how Ovomaltine powder (which is more readily available here) might work in these cookies – of course, it’s chocolate flavoured but I figured I might just make these chocolate malteds instead of coffee malteds.
I asked Dorie if the Ovomaltine powder might work and she said she’d be interested to hear how they turned out so I went for it! Not sure if it was the butter here but my dough was anything but “crumbly” like the recipe suggests it will be. It was just shy of being cake batter, actually (it was 37˚C the day I baked them) but I used a cookie scoop to portion them (no way could I have rolled them) and they were fine. The spread a fair bit – next time I’d space them a bit more than the 1″ called for so they don’t bake together.
In any case, they turned out well! I made a 1/2 batch and it made 15. A few for me to enjoy and a few to share with the neighbours and their kids here (my French neighbours are always a little perplexed when I bake and share with them – it’s not so common here, I guess – but never say no!).
Get the recipe for Dorie’s Coffee Malteds here or on p116 of Dorie’s Cookies.
What cookies will you bake to share this month? Take part in the #cookiesandkindness movement!
Get baking! Who will you treat this month? If you’d like stickers, tags and cards to dress up the cookies you’ll be sharing, get them here courtesy Dorie’s publisher.
We’d love to see what you’re baking up to share! Use the #cookiesandkindness and #Dories_Cookies hashtags and don’t forget to tag @doriegreenspan (Twitter and Instagram). Bake on, people!
Want more cookie recipes? Order Dorie’s Cookies for yourself on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
Please note: This post contains product links from Amazon and The Book Depository which are affiliate links, meaning if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you) which goes towards maintaining eat. live. travel. write. Thank you in advance!
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
Hi Mardi, I used Ovaltine – ’cause Horlicks is twice the price and like you, I’d never use it. It worked fine and I loved these cookies! So glad you are introducing your neighbours to the “bake to share” mentality.
Ah ok. I left the coffee out of these because I wondered if it might be too much (plus I was giving them to kids who I am sure would prefer just plain chocolate). Didn’t realise you used Ovaltine also!
I had no problems finding plain malt powder here in the states, but Ovaltine was my plan B if I couldn’t find a small container!
I’m sure had I been in Canada or a larger city in France I would have not had a problem but it wasn’t meant to be for this month!
That’s interesting, my dough came out very soft too and it’s a hot hay here also, it was a drop cookie for me as well! No crumbly dough for me either. I’m willing to bet that Ovaltine would be good in these as well if a bit chocolatey.
Ok I am glad I am not the only one!
chocolate malteds sound good to me! my dough was also soft, but i used malt syrup instead of the powder. they cookies were still nice and chewy though.
Love the idea of malt syrup! Yum!
So I had to chill my dough because I let the butter get too warm. I had trouble finding plain malt powder in my town and I live in L.A. I think you made a good decision in substitution and sharing. My husband has used the malt powder for ice cream shakes already, got love him.
Well I eventually realised I had used “light” butter! Who ever heard of such a thing in France?!!