These chewy Horlicks Ovaltine cookies are inspired by my love of weekly cha chaan teng visits with my parents as well as my ongoing dilemma of Horlicks or Ovaltine whenever I visit a Hong Kong cafe. These cookies are chewy and tender, yet still have a crisp exterior.
Makes 12
Ingredients
227g(1 cup) unsalted butter, at room temperature
225g(1 cup and 2 tbsp) granulated sugar, and more for coating
1 large egg, at room temperature
1tspvanilla
275g(2 cup and 5 tbsp) all-purpose flour
1/2tspbaking powder
1/4tsp baking soda
1/4tspsalt
32g(4 tbsp) Horlicks powder
28g(4 tbsp) Ovaltine powder
2tspcocoa powder, optional
Instructions
Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper. Set the baking sheet aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar on medium speed until they are smooth, about 30 seconds. Add the egg and vanilla and beat to combine.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the flour mixture to the butter mixture and mix on low speed until just combined and no more streaks of the flour mixture remain, about 45 seconds.
Divide the dough into two equal portions. Add Horlicks powder to oneportion and add Ovaltine powder to the second portion. Optional: add a 1 - 2 teaspoons of cocoa powder to the Ovaltine portion to increase chocolate flavour.
Take a heaping tablespoon of each dough and combine the dough by rolling between the palms of your hands.
Toss the dough balls in a bowl of granulated sugar until dough ball is coated.
Place the dough balls on the prepared baking sheet, leaving 2 inches between each ball. Bake the cookies for 10 to 13 minutes, until the edges of the cookies are light golden brown. Do not overbake the cookies. Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.