Yield: about 40 cookies
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter flavored vegetable shortening (like Crisco)
1 1/4 cups brown sugar-firmly packed
1/2 cup malted milk powder (like Ovaltine)
2 tablespoons chocolate syrup
1 tbsp vanilla extract
1 large egg
1 cup (4 oz.) semisweet chocolate chips
1 cup (4 oz.) milk chocolate chips

Preheat oven to 350-degrees.

Mix together the flour, baking soda and salt; set aside. In a mixing bowl, combine the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla. Using an electric mixer, beat 2 minutes, then add the egg and beat for a second or two, until mixed. Gradually add the flour mixture to the creamed mixture, mixing well between additions. Stir in chocolate chips.

Shape dough into 1-inch balls. Place balls of dough onto cookie sheet, spacing them 2 inches apart. Bake for 10 minutes, or until golden brown. Don’t over-bake them or they’ll be hard as a rock.

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