Years ago I saw this "Throwdown with Bobby Flay" on chocolate chip cookies. He was up against a couple of women from Levain bakery in NYC - women I immediately pegged as runners because of their ropey bodies, gaunt cheeks, big smiles and huge appetites. I've been a runner most of my adult life and know one when I see one. When you run a lot you get hungry, crazy eat-two-sandwiches-in-5-minutes hungry. The cookies these women made were giant mothers loaded with walnuts and chocolate chips. A full payload of carbohydrates. Bobby didn't have a chance.
That was the cookie that inspired this variation. I added malt powder because I don't think cookies have enough calories and malt is an antioxidant. OK not really but it does have walnuts which are an antioxidant and malt is just delicious so that explains that. This makes a big thick cookie with a subtle malt-chocolate flavor that's perfect after a long run or a long day or when you don't have time for a complete breakfast.
Chocolate Walnut Malt (Walt) CookiesAdapted from Vanilla Sugar
Makes about 2 dozen
2 sticks unsalted butter, room temperature
1/2 cup white sugar
3/4 cup brown sugar
1 1/2 teaspoons vanilla1 1/4 cups all-purpose flour
1 1/4 cups whole wheat pastry flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup vanilla malt mix
2 tablespoons unsweetened cocoa powder
1 1/2 cups semi-sweet chocolate chips
1 cup walnuts, chopped coarsely
1. Beat butter and sugars until fluffy with an electric mixer. Add eggs and vanilla and mix until blended.
2. Sift all dry ingredients except chocolate chips and walnuts into the batter and mix just until combined. Fold in chocolate chips and walnuts by hand. Batter will be very thick.
3. Cover and chill for at least 2 hours (overnight is even better).
4. Preheat oven to 375º
5. Scoop out golf ball size hunks of dough, roll gently between your palms and place on parchment lined sheet pans.
6. Bake for 15 minutes until cookies are somewhat set and fragrant.
7. Transfer to racks to cool completely.