"We've tried multiple version of these with skim-milk powder, Ovaltine, even Milo," says Sweet Envy's Alistair Wise. "But the malted-milk powder version is the best of them."
- 400 gm caster sugar
- 350 gm plain flour, sifted
- 120 gm malted-milk powder
- 120 gm cold butter, diced
- 3 eggs
- 2 tsp vanilla extract
- 50 gm dried cranberries
- 100 gm dark chocolate chips or dark chocolate (65%-70% cocoa solids), chopped into chips
- 150 gm (1½ cups) Dutch-process cocoa, sifted, for dusting
- 1Preheat oven to 180°C. Combine sugar, flour, milk powder and a pinch of salt in a bowl, add butter and rub in with your fingertips until fine crumbs form. Add eggs and vanilla, and mix with a wooden spoon until smooth, then add cranberries and most of the chocolate chips, reserving some to add to the top of the cookies, and stir to combine.
- 2Portion dough into balls the size of small ping-pong balls, roll in cocoa and place onto oven trays lined with baking paper, leaving 5cm space between each ball. Top with reserved chocolate and bake, a tray at a time, until golden (12 minutes). Remove from oven, cool briefly, then transfer to a wire rack to cool completely.
Cookies will keep in an airtight container for a week.