Chewy, golden cookies with deep caramel notes - The malt flour will beautifully enhance the caramel notes from the brown sugar. Perfect for afternoon tea or lunchbox treats. 

INGREDIENTS:

• 200g Plain Flour
• 50g Malt Flour
• 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 150g Unsalted Butter, Softened
• 100g Brown Sugar
• 75g Caster Sugar
• 1 Large Egg
• 1 tsp Vanilla Extract
• 200g Dark Chocolate Chips or Chunks
  

METHOD:

In a medium bowl, whisk together the plain flour, malt flour, baking soda, and salt. Set aside.

1. In a large bowl, beat the softened butter, brown sugar, and caster sugar together until light and fluffy (about 2-3 minutes with an electric mixer or 4-5 minutes by hand). 
2. Beat in the egg and vanilla extract until well combined and smooth.
3. Add the flour mixture to the butter mixture and stir with a wooden spoon or spatula until just combined. Don't over mix - a few flour streaks are fine.
4. Fold in the chocolate chips until evenly distributed throughout the dough.
5. Using a tablespoon or cookie scoop, portion the dough into balls about the size of a golf ball, approximately 40g each. They can be made smaller to fit in lunchboxes. Place on a plate and into the fridge for 2-3 hours to allow the flavours to develop
6. Preheat your oven to 180°C (fan-forced 160°C). Line two baking trays with baking paper.
7. Place cookies on prepared baking trays, leaving 5cm between each cookie as they will spread during baking. 
8. Bake for 10-12 minutes, or until the edges are golden brown but the centres still look slightly underdone. The cookies will continue to cook on the tray after removal from the oven.
9. Leave the cookies on the baking tray for 5 minutes to set, then transfer to a wire rack to cool completely. They'll firm up as they cool while maintaining a chewy centre.