Crispy and crinkly on the outside, soft and chewy on the inside – just like a delicious Chocolate Chip Cookie should be! Melted chocolate pieces in every bite, combined with a yummy chocolatey, malty flavour. These Crunchy Chunky Chocolate Cookies are absolutely heavenly!
I love Ovaltine. A lot.
Do you know Ovaltine? It’s this really yummy chocolate-malt powder. Trust me, it’s delicious and I need you to try it. I practically grew up with the Ovaltine powder. I loved it when my sister and I stayed at my grandparents’ house and then had a glass of cold “Ovi” for breakfast. Sometimes we were even allowed to have a second glass 🙂
Ovaltine has left its mark on me, and certainly on many other Swiss people. Did you know that Ovaltine is Swiss (originally)? It’s actually called “Ovomaltine” 🙂 I am convinced that every Swiss citizen has either seen, drunk or even eaten it. Ovomaltine isn’t just a drink; no, there are several kinds of chocolate bars made with Ovomaltine, and there is even a delicious Ovomaltine chocolate spread. And I absolutely love it.
I am thrilled that I can show you this recipe today. Those who really know me know that I love cookies. Even better if they are chocolate chip cookies. At the moment, all my cookie recipes (along with my browned butter brownie recipe) are the most popular recipes on my blog. Dear blog readers – I like your thinking and your taste! 🙂
So, I decided to combine my favourite dessert (cookies) with a great childhood memory & companion (Ovaltine). I am really very happy!
How do you make Ovaltine Cookies?
The process of making these cookies really is quite simple. You have to plan ahead just a little bit because you still have to allow some fridge-time, but otherwise these treats are really great! And trust me, you won’t mind waiting an extra hour for these cookies.
- First, cream together the butter and sugar.
- Then add an egg, vanilla, and the Ovo Crunchy Cream.
- In a separate bowl, mix all the dry ingredients together.
- Then chop the chocolate.
- Add the mixed dry ingredients to the butter mixture and stir slowly until a little bit of flour remains.
- Then pour the chocolate pieces into the dough and continue mixing until the chocolate is nicely distributed in the dough.
- Next, form dough balls of about 40 grams each, add a frozen Ovaltine Crunchy Cream ball and finish rolling the ball.
- Depending on the size of the baking tray, place 6-9 balls on the tray and bake for 13-14 minutes.
- Sprinkle the cookies with a little sea salt and leave to cool slightly. Enjoy immediately! 🙂
Crunchy Chunky Chocolate Cookies.
What a name! (I hear your thoughts). I originally had planned to call them chunky monkey cookies. Hahaha just kidding 😉
I was going to have “chocolate malt” in the name, but I know that not everyone has access to chocolate with malt in it. So I will let you decide what chocolate to add 🙂
- Crunchy: these cookies are crunchy, but because of the huge amount of chocolate and Ovo Crunchy Cream in it, they are also soft and wonderful to eat.
- Chunky: A piece of chocolate in every bite … or if you bite into the middle, you will bite straight into the Crunchy Cream surprise. What’s not to love!
- Chocolate: Chocolate makes everything better. Including these cookies. I added three different kinds of chocolate in here (unfortunately, some products are only available in Switzerland!). A rich, dark chocolate (about 60 %), a malt-chocolate bar, milk chocolate with Ovaltine and an Ovaltine chocolate bar. Super super yummy!
- Cookies: I ain’t explaining that! That’s the recipe 🙂
Ovaltine bombs
If I counted correctly, I “only” used four Ovo products. The Ovaltine powder, the new Ovo Branchli (an Ovaltine chocolate bar), a milk chocolate with Ovaltine in it and finally, my absolute mega favourite: Ovo Crunchy Cream!
I would really be lying if I said I could live without Ovo Crunchy Cream. It’s not possible; I’ve tried it. When we come back from our holidays, I always look forward to some food that is only available in Switzerland. And Ovo Crunchy Cream is one of those foods!
These cookies are really “Ovo bombs” – they practically explode with Ovaltine. I almost named these cookies that way, but I think “Crunchy Chunky Chocolate Cookies” is still more suitable.
When I first tested them, I only used the different kinds of Ovaltine chocolate. During the 2nd test I added in some darker chocolate …. And this was the most heroic deed of my life! Not that I don’t like Ovaltine enough on its own; on the contrary.
It simply seemed to me that by adding the dark chocolate the Ovo taste was even more intensified and really stood out when biting into the cookie. And dark chocolate (for me personally) simply belongs in a Chocolate Chip Cookie 🙂
Surprise, surprise
These Ovo-Cookies still have a little surprise in them: I froze some Ovo Crunchy Cream (you can read how I did it in the recipe box), and then hid them inside each cookie. Like I did with my brown butter Nutella cookies (which are fantastic too, by the way).
Of course, you can leave it out; the cookies will definitely be tasty that way too. But you know me …
If you are pressed for time, it is also sufficient to put the cookie dough in the fridge for half an hour only (see recipe box).
But to make sure that you don’t have any time pressure at all to make these cookies, I suggest that you create a ” reserve cookie-dough stash”. I like the cookies best when they are fresh out of the oven. That way they are still warm, the chocolate is freshly melted, the Ovaltine taste seems to be the most intense … mhhhhhhhh yum!
To make a reserve stash, simply freeze some cookie-dough balls (with or without filling). The balls can then be used up and baked within a month. You’re totally welcome for this wonderful tip 😉
If you make these Crunchy Chunky Chocolate Cookies, please leave me a comment and rate the recipe! And don’t forget to tag me on Instagram and Facebook 🙂
You might also like …
- My Nutella Brown Butter Chocolate Chip Cookies. They also have a secret filling and the brown butter pairs fantastically with the chocolate-hazelnut-spread!
- These salted butter chocolate Shortbread Cookies! Deliciously buttery and crunchy 🙂
Crunchy Chunky Chocolate Cookies
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Baking
Description
Crispy and crinkly on the outside, soft and chewy on the inside – just like a delicious Chocolate Chip Cookie should be! Melted chocolate pieces in every bite, combined with a yummy chocolatey, malt-y flavour. These Crunchy Chunky Chocolate Cookies are absolutely heavenly!
Ingredients
- 225 g butter, soft
- 230 g brown sugar
- 100 g white sugar
- 150 g Ovo crunchy cream
- 1 egg
- 1 ½ tsp vanilla
- 350 g flour
- 40g ovo powder
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 200 g dark chocolate, 60-70%
- 50 g Ovaltine milk chocolate
- 4 Ovo Branchli milk chocolate bars, totally about 80 g
- flaky sea salt
Instructions
- First, cream the butter and sugars in the bowl of an electric mixer until light and fluffy.
- Add in the egg and vanilla. Pour in slightly warmed ovo cream.
- Whilst mixing, pour all the dry ingredients (flour, baking powder, baking soda, salt and Ovo powder) into a separate bowl and stir.
- Chop the chocolate, including the Branchli.
- Carefully pour in the dry mixture into the bowl. Mix slowly, until some streaks of flour still show. Add in the chocolate, and stir by hand with a spatula.
- Form about 40 g cookie balls, and put in the fridge for about an hour.
- Form teaspoon-sized heaps of crunchy cream, put it on a small cutting board covered in plastic foil, and place in the freezer for an hour too.
- After an hour, preheat oven to 160°C fan-assisted/convection oven (180°C non-convection / 355° F). Take out the cookie balls, slightly flatten them, put a ovo heap in the middle, and pull the sides up again, rolling it into nice balls with a surprise in the middle.
- Put 6-9 cookie balls on a lined baking tray, and bake for 13-15 minutes.
- Remove tray from oven, bang a few times on the counter, and sprinkle each cookie with sea salt. Let cool for 5 minutes and enjoy.
Notes
- These cookies keep 2-3 days if stored in an airtight container. I prefer them fresh out of the oven, so I actually suggest this next tip:
- The cookie dough can be frozen up to a month, baking off the (filled) cookies as needed. Like this, you will have a fresh warm cookie whenever you have a craving!
- You can use drinking chocolate powder instead of the Ovomaltine powder, or even go for cocoa powder (you will have a more chocolatey cookie). Ovomaltine powder is only available in Switzerland. Replace the ovo crunchy cream with Nutella or any other chocolate or hazelnut spread. To replace the chocolate bar, chop up an equal amount of milk chocolate. Do not substitute the dark chocolate, as it pairs wonderfully with the sweeter cookie.
- You can leave the filling out – the cookies are just as delicious without the surprise.
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