Malted Milk Chocolate Chip Cookies

Keep a stash of the unbaked cookies in the freezer, so you always have a sweet treat on hand for unexpected guests (see Freeze Ahead).

Hands-on time 15min, plus chilling and cooling. Cooking time about 15min.

Makes about 24  225g unsalted butter, softened  125g caster sugar

 125g light brown soft sugar  1tbsp vanilla bean paste

 3 medium eggs, lightly beaten  325g plain flour

 75g malted milk powder, we used Horlicks

 1/2tsp bicarbonate of soda

 325g milk chocolate chips or chunks, we used Guittard Baking Chips

1 In a large bowl using a handheld electric whisk, beat the butter, sugars and vanilla until pale and fluffy. Gradually beat in the eggs, adding 2tbsp of the flour if the mixture looks as if it’s about to curdle.

2 Sift in the (remaining) flour, malted milk powder, bicarbonate of soda and ¼tsp fine salt, and beat until just combined. Using a wooden spoon, mix in the chocolate chips/chunks. Cover and chill for at least 1hr (up to 24hr).

3 Preheat oven to 200°C (180°C fan) mark 6. Line 3 large baking sheets with baking parchment. Roll or dollop (depending on dough firmness) the mixture into 24 balls/mounds and put on to baking sheets, spacing well apart.

4 Bake for 12-15min, or until light golden brown and the edges feel firm. Leave to cool completely on the sheets. Serve. PER COOKIE 254cals, 4g protein, 13g fat (8g saturates), 30g carbs (19g total sugars), 1g fibre TO STORE Once cool, keep in an airtight container at room temperature for up to 5 days. FREEZE AHEAD Portion and freeze on the lined baking sheets (no need to space well apart). Once solid, transfer to a food bag or freezer-safe container. Freeze for up to a month. To serve, bake from frozen on lined sheets (spacing well apart) in an oven preheated to 200°C (180°C fan) mark 6, adding an extra 2min, if needed.