I’ve made no secret that this recipe brings back a flood of childhood memories for me. I substitute Ovaltine chocolate malt powder for half of the cocoa called for in the original recipe. The malt adds a depth of flavor that my family enjoys even if the malt flavor itself is very understated. If you prefer, you may omit the Ovaltine and double the amount of cocoa. If you do, I would add another 1/4 cup of granulated sugar to the dough in order to balance out the increase in unsweetened cocoa powder.
Author: Jennifer from 1840 Farm
Ingredients
1/2cuppowdered sugar
1stick (4 ounces) butter, softened
1cupgranulated sugar
6Tablespoonsunsweetened cocoa powder
6TablespoonsOvaltine chocolate malt powder
1teaspoonvanilla extract
2large eggs
1 2/3cupAll-purpose flour
1 1/2teaspoonbaking powder
1/4teaspoonsalt
Instructions
Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with nonstick liners or parchment paper. Place powdered sugar in pie plate or casserole dish. Set aside as you prepare the cookie dough.
Cream butter and sugar together using a mixer or food processor. Add cocoa, Ovaltine powder and vanilla and blend. Add eggs and mix until fully incorporated. Add flour, baking powder and salt and mix just until combined. If time allows, the dough may be chilled in order to make forming the balls of dough a less messy task.
Form approximately 1 Tablespoon of dough into balls. Roll each ball in powdered sugar and place on cookie sheet spacing cookies about 2 inches apart from each other. Bake for 10-12 minutes or until the surface of the cookie is puffed and cracked. Set aside to cool for 15 minutes. Remove from the baking sheet to a wire rack to cool completely. Enjoy!