Triple Chocolate Cookies with Secret Ingredient!

Can it get any better for my first entry on Steemit than Triple Chocolate Cookies?
These are loved by everyone that has the pleasure to taste them. I have been making them for years and never stop getting requests for them.

ALWAYS READ A RECIPE FROM START TO FINISH BEFORE STARTING TO MIX; THIS AAURES YOU HAVE ALL YOUR SUPPLIES ON HAND TO COMPLETE YOUR RECIPE.

Equipment Supplies:
Dry ingredient measuring cups
Measuring spoons
Rubber spatula
Cooking spray
*Dispensing scoop - 1 1/2" diameter (not required, yet greatly improve consistency in baking and looks)
Cookie Sheets - if not using insulated cookie sheets I highly recommend baking on doubled up cookie sheets!!
*Parchment paper - not required, however I never bake without it)
Metal spatula
Cooling racks

Preheat Oven to 375'

Prepare baking sheets - cut piece of parchment to fit the size of your cookie sheet , cut additional sheet to assemble for
next tray of baking.
Set out cooling racks.

Ingredients
Assemble in a medium size bowl, mix well and set aside
2 c. flour
1 tsp baking soda
1/2 tsp salt
1 c semi-sweet morsels
1 c milk chocolate morsels
(you add your morsels to the flour mixture so they stay suspended within your batter better)

To large mixing bowl add
1 c butter flavored crisco
1 1/4 c light brown sugar
1/2 c chocolate flavored malt mix (the secret)
3 T. Hershey's chocolate syrup (coat your measuring spoon with spray shortening before you begin measuring for easier
more accurate measure)
Cream on medium speed to incorporate then increase speed and beat on higher speed until mixture lightens and sugar granules are mostly dissolved. Scrape sides and bottom of bowl well to make sure everything is incorporating well.

Add 1 large egg
Mix until incorporated well, scrape sides and bottom
Add 1 tsp. Almond extract.
Mix several more minutes.

Add flour/morsel mixture and mix slowly and just until incorporated.
Remove bowl from mixer and use a rubber spatula to scrape sides and bottom to assure all ingredients are nicely and evenly mixed in.

Scoop even amounts of cookie dough onto prepared cookie sheet. DO NOT CROWD! I like to do rows of 3-2-3 or 4-3-4, depending on the size of my cookie sheets.

Place in preheated oven and bake 6-8 minutes. I test with the licked finger to the bottom of the middle of the cookie sheet. It is important not to over cook as they will be dry - who wants dry cookies?

Slide entire piece of parchment paper off to cooling rack - allow to cool 5 -10 minutes before removing from parchment paper, continue to cool on racks until completely cooled.

Bake second pan of cookies and repeat until all are made.
This make approximately 3 doz. cookies

Enjoy!