Last Updated September 2, 2024

Malted Chocolate Chip Cookies: like classic chocolate chip cookies, but malted. The malt is subtle, but irresistible, and makes the cookies extra tender and chewy.

The Effect of Adding Malt Powder to Cookies

You’d think you could take your favorite chocolate chip cookie recipe and just add some malted milk powder, right? Not quite. Something about malted milk powder makes cookies thin and spread a lot. If you add less malt powder, the flavor won’t come through enough. Adding more flour to try and offset this will only make the cookies cakey and weird.

To combat the cookies from spreading too much, there are a few key things this recipe includes:

1. Cornstarch - helps keeps cookies thick and soft

2. Brown sugar - most chocolate chip cookies call for both white sugar and brown sugar. Cookies made with white sugar spread more, so these cookies only call for brown sugar

3. Refrigeration - Chilling dough helps cookies to maintain their shape a bit more and get those golden, crispy edges while maintaining a soft, chewy center. While these cookies are already naturally chewier than most thanks to the malt powder, chilling the dough helps them to spread less. While I’m fully aware of the benefits and reasons for chilling cookie dough, I’m also a huge fan of no-chill cookie dough, and most of the recipes on this blog reflect that. I usually want cookies NOW, haha. That said, the chilling for this recipe is important enough that I really do recommend it!

This recipe has been on the blog since its first year, but you would never know it because it was very well hidden at the end of a satire piece I wrote for April Fools. I only recently rediscovered it myself and decided it was high time to give these cookies their own post, their own spotlight, not hidden in some other piece.

So here’s a fresh and clean post for Malted Chocolate Chip Cookies with some fresh photos to boot!

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Recipe adapted from Cookies and Cups.

Malted Chocolate Chip Cookies

Makes 24-36 cookies

Ingredients:

• 2 1/2 cups / 300g all-purpose flour

• 1/2 cup malted milk powder

• 1 tsp baking powder

• 1 tsp salt

• 2 tsp cornstarch

• 1 cup / 113g butter, softened or 3/4 cup / 169g oil

• 1 1/2 cups / 300g brown sugar

• 2 eggs

• 1 Tbsp / 15g vanilla extract

• 2 cups / 340g semi-sweet or milk chocolate chips or 2 cups (250g) coarsely chopped malted milk ball candies (Whoppers)

Directions:

1. Whisk together flour, malted milk powder, baking powder, salt, and cornstarch in a medium bowl. Set aside.

2. Beat together butter and sugar in the bowl of a stand mixer until light and fluffy, about 3-5 minutes. If using oil, beat to combine. Add eggs, one at a time, mixing well after each addition. Add vanilla.  

3. Stir in dry ingredients until just combined. Switch to a spoon and stir in chocolate chips.

4. Cover and chill dough for at least 2 hours or up to 72 hours.  

5. When ready to bake dough, preheat oven to 350°F / 177°C.  Scoop out dough by rounded spoonfuls onto cookie sheets. 

6. Bake for 8-10 minutes, or until edges begin to turn golden-brown but centers still look soft.  

7. Allow to cool for a a few minutes before transferring from cookie sheets to cooling racks or clean counter to cool completely. Store in an airtight container for up to 3 days or freeze for up to 6 months.

Jenny's Notes:

• 2 cups of whoppers is about 2 (5oz) packages of Whoppers

• Try these cookies with chocolate malt powder for a chocolatey twist!