1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1/2 cup plain malted milk powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
6 ounces ( 1 1/2 sticks) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
2 tablespoons sour cream or plain yogurt
Preheat the oven to 350 degrees F. Line large baking sheets with parchment paper or silicon baking mats.
In a medium bowl, sift together the flour, cocoa powder, milk powder, baking soda and salt.
In a large bowl, use an electric mixer to beat the butter and sugars on medium-high speed until well combined and smooth. Beat in the egg, vanilla, and sour cream. On low speed, add the flour mixture and beat until combined.
Scoop dough with a tablespoon onto the prepared baking sheets. Bake for about 10 to 12 minutes, or until the cookies are set. Let cool on a baking sheet for 5 minutes before removing to wire racks to cool completely.
Cookies can be stored in airtight containers in the freezer for up to 1 month.
Recipe from acozykitchen.com