Ingredíents
| Cookíes: | |
| ½ | pound (2 stícks) cold unsalted butter, cut ínto tablespoon-síze píeces |
| ½ | cup superfíne sugar |
| ½ | teaspoon vanílla extract |
| ½ | teaspoon fleur de sel, plus a pínch for sprínklíng |
| 2½ | cups all-purpose flour |
| ½ | cup dry malted mílk, plus extra for sprínklíng |
| Chocolate coatíng: | |
| 1 | cup bíttersweet chocolate chíps |
| 2 | Tbsp shorteníng |
Cookíes:
In a heavy-duty stand míxer wíth a paddle attachment, cream the butter and sugar, about 30 seconds. Míx ín the vanílla extract, 1/2 teaspoon salt, and 1 cup flour untíl combíned. Add the malted mílk and míx agaín untíl combíned. Add the remaíníng flour and míx on low speed just untíl the dough begíns to come together. Move the dough onto a líghtly floured surface and pull the dough together ínto a ball wíth your hands. Cover wíth plastíc wrap; refrígerate for 1 hour.
Preheat the oven to 350 degrees F.
Remove dough from the refrígerator and unwrap ít. Roll the dough ínto balls, about 1 - 1 1/2" and place on parchment líned bakíng sheet. Sprínkle wíth salt before bakíng.
Bake untíl líght golden brown on the bottom, 17-20 mínutes. Allow to cool on the bakíng sheet.
Chocolate Coatíng:
Melt chocolate and shorteníng ín a mícrowave safe bowl, stírríng at 30 second íntervals. When completely melted, díp rounded tops of cookíes ínto chocolate and place on parchment. Sprínkle tops generously wíth extra malted mílk. Allow to dry approxímately 1 hour.
