Chocolate Malt Cookies
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"This recipe was the grand-prize winner in a Taste of Home contest several years ago. Anyone with whom I've shared it agrees it is THE best cookie ever; it's definitely a recipe to be shared through the generations.
"I did make two changes to the original. I use chocolate malted milk powder instead of plain malt powder. And I use chocolate malt syrup instead of just chocolate syrup. Whichever way they're made, you can't eat just one."
1 cup butter-flavored shortening
1-1/4 cups packed brown sugar
1/2 cup chocolate malted milk powder
2 tablespoons chocolate malt syrup
1 tablespoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups semi-sweet chocolate chunks
6 ounces milk chocolate chips
In mixing bowl, combine first five ingredients; beat 2 minutes. Add egg. Combine flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and milk chocolate chips.
Drop by tablespoons 2 inches apart on ungreased baking sheet. Bake at 375 degrees for 8 minutes or until starting to brown. Cool at least 2 minutes before removing to wire rack. Yields about 2-1/2 dozen cookies