by Kate | Aug 21, 2019 |
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Maltabella (malted sorghum) gives these chewy chocolate chip cookies a malty nuttiness and dense texture which makes them my best chocolate chip cookie of all time!

MALTABELLA CHOCOLATE CHIP COOKIES
Was I the only child in South Africa who was convinced/brain-washed into believing that maltabella was chocolate porridge? It never quite occurred to me that despite its deep brown colour, it didn’t really taste like chocolate at all! Luckily the lashings of butter and a sprinkling of brown sugar made up for any disappointment and so I grew to love this winter morning ritual. Maltabella is most definitely the taste of my childhood and probably most of South Africa’s!

Maltabella is nothing more than malted sorghum so if it’s not as close to your heart as it is for me, feel free to swop it for any malt – like malted barley or malted wheat.
While the rest of the world has only just discovered sorghum as a ‘superfood’, here in South Africa, it’s been an integral part of our cuisine and culture for ages so I love to champion it in anything I can – including dessert, of course! Last year, I took another South African favourite, the buttermilk rusk and added maltabella to make these moreish Maltabella Rusks which are heavenly with a cup of rooibos! Have you tried baking with maltabella yet? If not, give my chocolate chip cookies a try!

Maltabella Chocolate Chip Cookies
2019-08-21 17:32:56
Yields 24
My ultimate chocolate chip cookie with a South African childhood twist to it - malted sorghum flour, which gives it a delicious nuttiness.
0 calories
0 g
0 g
0 g
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0 g
0 g
0 g
0 g
Amount Per Serving
Calories 0
Calories from Fat 0
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
0%
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 200g salted butter (or margarine), softened
- 340g light demerara sugar (I used Natura Sugars)
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 large egg, at room temperature
- 1 egg yolk, at room temperature
- 250g cake flour
- 230g maltabella (malted sorghum) or malt flour
- ¼ tsp baking powder
- ¼ tsp bicarbonate of soda
- 250g The Kate Tin Dark Baking Chocolate, chopped into chunks
- Preheat oven to 180°C (or 160°C fan-forced).
- Line two cookie sheets with non-stick baking paper.
- Melt the butter over a low heat and simmer until it reaches a golden brown colour and starts to smell nutty – about 5 minutes.
- Quickly remove the brown butter from the heat and pour into a bowl.
- Refrigerate until the butter has set but is still soft.
- Place the soft brown butter and the sugar in the bowl of an electric mixer and cream for 8-10 minutes until pale, creamy and light.
- Add the vanilla, milk and egg.
- Add the flour, maltabella, baking powder, bicarbonate of soda and chopped chocolate and mix to combine.
- Drop tablespoonfuls of the cookie batter onto the prepared baking trays, leaving enough room for spreading.
- Bake for 15-16 minutes or until the edges of the cookies are golden brown but the centre should still be moist.
- If you can't find malted sorghum, you can substitute with any malted flour (barley or wheat) or simply substitute with 100g cake flour.
By TheKateTin.com
The Kate Tin https://thekatetin.com/
by Kate | Jun 15, 2018 |
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These Giant Salted Tahini Chocolate Chip Cookies are crunchy on the edges, soft and gooey in the middle, have pockets of melted oozy chocolate and a lovely saltiness from the tahini.
SPONSORED CONTENT

Peanut butter and chocolate chip cookies just got a very grown-up cousin. When my friends over at Stork asked me to create a cookie for Father’s Day, I didn’t need to think very long about it. I’ve been wanting to make these Giant Salted Tahini Chocolate Chip Cookies for ages. They’re the perfect dad bake – especially if yours is a ‘go big or go home’ kinda guy. Heck, if you want to just bake them for yourself, that’s okay too! We don’t judge around here.

If you haven’t yet baked with tahini yet, then you’re missing out. It’s a lusciously creamy paste made from toasted sesame seeds and it lends a lovely nutty savoury note to anything you stick it in. You can find it in the health aisle of most supermarkets, but if you’d rather stick to peanut butter, that would also work in this recipe! Tahini is a little on the pricey side so making these with Stork Bake stops these cookies from breaking the bank, but it also helps them stay fresher for longer – a bakers secret weapon!

I know I ALWAYS nag about it, but whatever you do, don’t make chocolate chip cookies using actual chocolate chips. Chocolate chips are stabilised for baking to prevent them from melting, which is so silly because I WANT THEM TO BE MELTY! Always use a really good-quality dark chocolate instead and chop it into chunks. That way you’ll get pockets of gooey, oozy chocolate – which is exactly how I think nature intended chocolate chip cookies to be!
If you’re going to bake these up over the weekend, please share your pictures with me over on Facebook, Instagram or Twitter. I’ve been so blown away by all your beautiful creations, I’ve started a Facebook group where we can share and connect over our love of baking – click here if you’d like to join The Kate Bakers (see what I did there? ?
Giant Salted Tahini Chocolate Chip Cookies
2018-06-11 16:42:46
Yields 12
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Amount Per Serving
Calories 0
Calories from Fat 0
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
0%
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 120g Stork Bake, softened
- ½ cup (80g) tahini (sesame paste) or peanut butter
- 200g soft brown sugar
- 1 large egg
- 1 tsp vanilla extract or essence
- 175g cake flour
- ¾ tsp bicarbonate of soda
- 1 tsp fine salt
- 300g The Kate Tin Dark Baking Chocolate, chopped into chunks
- extra sea salt flakes, for sprinkling
- Preheat the oven to 160 degrees Celsius (140 fan-forced).
- Line 2 baking sheets with baking paper.
- Cream the Stork, tahini and sugar until light and fluffy – about 8 minutes.
- Add the egg and yolk and mix well.
- In a separate bowl, sift together the flour, bicarb and salt then add the dry ingredients to the creamed Stork.
- Mix to form a soft dough. Stir in the chocolate chips, cover and allow to rest for 1 hour in the fridge (or even better, overnight).
- Use an ice cream scoop to scoop the cookie dough into large cookies – leaving enough space for them to spread.
- Bake the cookies one sheet at a time for 15 minutes or until golden brown around the edges.
By TheKateTin.com
The Kate Tin https://thekatetin.com/

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