You’ll love these buttery Malted Chocolate Chip Cookies. Made with malted milk powder and loaded with milk chocolate chips, they’re sweet, chewy and packed with malt flavour.
Have you gotten on the malt bandwagon yet? 💕
If you love malt, you’ll adore these soft and chewy Malted Chocolate Chip Cookies. Crispy edges, soft centres and LOADS of chocolate chips, they’re the cookie of my dreams.
You. Are. Welcome.
Ever since I made my Chocolate Malt Mousse Pie, I’ve been ALL about the malt. I will put it on and in e-v-e-r-y-t-h-i-n-g.
While I’m partial to a cold glass of milk with a few teaspoons of malt powder in it, I’ve now found my new malt obsession. THESE Malted Chocolate Chip Cookies 👆🏻
Nutty and sweet, with a zillion chocolate chips, they make for a downright delicious treat.
It’s no secret around here that I adore cookies. I don’t know if there is anything better than a warm chocolate chip cookie straight out of the oven.
But that was before I met these cookies.
Now I think there is nothing better than a soft and chewy Malted Chocolate Chip Cookie fresh out of the oven – or even three days later.
If you love Chocolate Chip Cookies, you need to try these. I promise, the malt powder just makes them extra special. THAT and the chocolate chips.
Made by creaming butter and sugar, there’s no need to chill the cookie dough, so they can be ready in minutes – tempting right?
Just remember to reserve a few milk chocolate chips to decorate the tops while they’re still warm – that’s my food styling trick 😉 Enjoy xx
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Let's Bake
Malted Chocolate Chip Cookies
Easy chocolate chip cookies made with malt milk powder.
Ingredients
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 210 grams (1 and 1/2 cups) plain flour
- 1/2 teaspoon baking soda
- 35 grams (1/4 cup) malt milk powder
- Pinch of salt, optional
- 115 grams (3/4 cup) milk or dark chocolate chips, plus extra for decorating
Instructions
- Line two baking trays with baking or parchment paper. Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large mixing bowl, beat the butter and sugars using an electric beater for 1-2 minutes or until pale and creamy.
- Add vanilla and egg and beat until combined. Sift in flour, baking soda, malt powder and salt, if using, and mix to combine. Add chocolate chips.
- Use a cookie scoop to roll balls of dough (roughly 1.5 tablespoons each) in your hands and place them onto your prepared trays, leaving room for the cookies to spread out.
- Bake for approximately 11-12 minutes or until golden brown on the edges. Press a few extra chocolate chips on top. Carefully transfer to a wire rack to cool completely.
Nutrition Information
Fernanda says
Hello, your recipes are so good. I have a question. For the cookies, when you say plain flour what kind of flour do you mean? I LIVE IN south America, we have flours for bread and for bakery. Which one?
Another question
All the receipts you give here , talking about cookie Dough can be frozen?? For how many months would you recomend? Would you recommend for the frozen dough to use egg in powder instead that an actual egg?? So is more safe?
Jessica Holmes says
Hi Fernanda, I’m not sure what the equivalent flour is in South America, but plain flour here is a general baking flour that has a medium protein content (similar to all purpose flour in the US). My guess is the bakery flour you mentioned might work better as bread flour tends to have a high protein content and can result in baked goods being tough. Yes you can freeze this cookie dough, however I can’t give any food safety advice I’m sorry. Hope you enjoy the cookies!
Mrs. B says
Without salt in the recipe, the flavour is flat. I doubled the recipe, used salted butter and added a teaspoon of kosher salt and that helped
★★★
Jessica Holmes says
Hi, thanks for your review. Glad you enjoyed them – and yes feel free to add as much salt as you like!
Caprice Samuda says
Wow…can I just say these are the best cookies I have ever had!
I was half way through the recipe when I realized I didn’t have chocolate chips BUT I did have a dark chocolate caramel and sea salt Lindt bar. I ended up chopping that up into chunks and used it instead.
I was worried the flavours would be too conflicting and overpowering but OMG! The malt and caramel pair perfectly, and the dark chocolate and sea salt balance the sweet.
Thank you so much for this recipe!
★★★★
Caprice Samuda says
Bah 5 stars not 4!
★★★★★
Jessica Holmes says
Oh that sounds so good! So pleased you enjoyed them Caprice!
Joshua says
I loved these cookies! The malt added such a nice flavour.
★★★★★
Jessica Holmes says
So glad you enjoyed them Josh! Malt is the best! 🙌🏻
Aisha says
Hi.. my cookies did not spread and in 12 mins they were not completely cooked .. i dont know why .. maybe you can help ..
Ps. Imy oven is electric oven ..
Jessica Holmes says
Hi Aisha, cookies spreading can depend on a few different factors, including the temperature of your butter, the amount of flour added and the type of cookie sheet you used. If they are thicker, you may need to cook them for a bit longer but they will still taste great! If you want to chat more, you can email me at hello@sweetestmenu.com
Megan says
These look like they’re very chewy.
Yogesh says
Hi sweetest menu you love sweets right 😋😋
★★★★★
Natalie says
I love the addition of malt milk powder! These cookies look so delicious and chocolatey!
★★★★★
Jessica Holmes says
Thanks Natalie!