Where can I find malt powder?

Many supermarkets sell malted milk powder, often in the coffee and tea aisle or the baking aisle. I buy the King Arthur's malted milk powder from Amazon - it's great!

Why didn't my cookie spread?

The most common reason for cookies not spreading in the oven is adding too much flour. Using a baking scale to measure your flour will ensure you add just the right amount.

Why did my cookie go flat?

If your cookies are too flat, it could be that your butter was too warm to begin with or you may have over-mixed your butter and sugar. The easiest way to stop your cookie dough from spreading too much is by chilling the dough in the fridge or even the freezer before baking.

Malted Chocolate Chip Cookies (Soft and Chewy)

Name: Malted Chocolate Chip Cookies Recipe
Prep time: 20 min
Cook time: 11 min
Total time: 31 min
Cuisine: American
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 or granulated sugar; 1 teaspoon vanilla extract; 1 large egg; 210 grams (1 and 1/2 cups) plain flour or all purpose flour; 1/2 teaspoon baking soda; 35 grams (1/4 cup) malt milk powder; 1/4 teaspoon salt; 120 grams (3/4 cup) milk or dark chocolate chips, plus extra for decorating; Sea salt flakes

Prep: 20 minutesCook: 11 minutesTotal: 31 minutes

Milk 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 or granulated sugar
1 teaspoon vanilla extract
1 large egg
210 grams (1 and 1/2 cups) plain flour or all purpose flour
1/2 teaspoon baking soda
35 grams (1/4 cup) malt milk powder
1/4 teaspoon salt
120 grams (3/4 cup) milk or dark chocolate chips, plus extra for decorating
Sea salt flakes

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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 mixer for 1-2 minutes on medium speed until pale and creamy.
Add vanilla and egg and beat until combined. Sift in flour, baking soda, malt powder and salt 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.

Notes

Malted milk powder: I’ve tested this recipe with King Arthur’s malted milk powder that is available online, but you might have like finding malt powder at your local supermarket or grocer.

Chocolate chips: You can use any chocolate chips you like – white chocolate chips, dark chocolate chips or even caramel chips work beautifully in this recipe.

Storage: You can keep leftover baked cookies in an airtight container at room temperature for 3-4 days.

Make ahead: Alternatively, you can roll and freeze the cookie dough balls to make them ahead of time. You can then leave the dough at room temperature for 15 minutes before baking as per instructions below.

Nutrition Information

Serving Size: 1 cookie Calories: 208 Sugar: 16.2 g Sodium: 110.5 mg Fat: 9.5 g Carbohydrates: 29 g Protein: 2.7 g Cholesterol: 30.9 mg

Nutrition information is a guide only.

Author: Jessica HolmesCategory: DessertCuisine: American