Posted by Chef #446736 on zaar forum: "This recipe appeared in our newspaper several years ago. It was from the "Dear Ask-it" column with this introduction: This is for M.F. of Canandaigua. It is a very close substitute for Sibley's original Chinese Marble Cookies. I make them all the time. It was submitted by K. L. from Hilton, NY. These are very crisp and delicious."
NOTE FROM DES: One suggestion you might want to make if you decide to post this recipe is not to use a cookie scoop. By using a cookie scoop it will cause the chocolate to blend into the dough more than what is desired.
Got this from a desertculinary.blogspot.com (Adapted from King Arthur Flour BC) I find these very tastey and filling. And not dense/ heavy at all but light even if with Whole Wheat flour. NOTE: i only got 9 regular sized out of of the supposed 12 muffins
This recipe won 3rd place 2006 contest held by COPIA, the American Center for Wine, Food and the Arts in Napa, CA. This is a chocolate chip cookie for grown-ups. The slight bitterness of the chocolate and espresso combine with the caramel sweet flavors of the golden syrup and the malted milk powder create a cookie with a complex flavor that is not too sweet and has a strong chocolate punch.
I've been searching for malt flavored cookies without any chocolate syrup in the recipe. And I found these from cooks.com. They tasted like chocolate chip cookies, these are very soft and chewy. Don't forget to chill, or if you don't have time, freeze the dough, for they'll turn flat if not chilled.
got this from fatfree.com. Pretty healthy. NOTE: I added brown sugar (to taste) because i think they're pretty salty even if i use Low sodium soy sauce. I also add a pinch of garlic powder. I baked 350 around 40min instead of broiling.