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in a mixing bowl, combine crisco, brown sugar, malted milk powder, chocolate syrup, and vanilla. beat for 2 minutes. add egg. combine flour, soda, and salt. gradually add this to the creamed mixture, mixing well after each addition. stir in chocolate chunks and chips (i used my hands to really get them mixed in). shape into 2-inch balls and refrigerate for 20-30 minutes. preheat oven to 375 degrees f. bake for 8-12 minutes. middle should be slightly underdone and still puffy when you remove them from the oven.
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Journalist explores flavor science — pairing, perception, culture
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter