Thick, soft cookies flavored with malt powder and packed with chocolate chips and malted milk balls. This is the cookie for malt lovers with rich, creamy, malted milk flavor in every bite. No chill time necessary, these cookies come together quickly and easily.
I have been obsessed with anything malt flavored since I was a kid. Chocolate Malted Crunch (from Thrifty!) was my favorite ice cream and Robin Eggs were one of my favorite candies. So, when I first thought of the idea of adding malt powder to a chocolate chip cookie I bolted to the kitchen to get to work. They are incredible!
These cookies are
- Soft and chewy
- Flavored with malt powder
- Packed with milk chocolate chips and malted milk balls
- Ready in under 30 minutes (no chill time)
Combine dry ingredients: flour, baking soda, salt, malt powder, and cornstarch.
Using a hand mixer or stand mixer (preferred) beat butter and sugars.
Add egg and vanilla extract. Beating until well combined and scraping the sides and bottom of the bowl as needed.
Beat in the dry ingredients.
Mix in chocolate chips and malted milk balls.
Scoop the dough into generous 2-tablespoon portions and place on parchment lined baking sheets. Bake for 9-11 minutes.
Recipe notes and tips
- In the days after the cookies have been baked, the malted milk balls will become less crunchy and more soft. If this bothers you you can omit the malted milk balls and increase the chocolate chips.
- Line your baking sheets with parchment paper. This helps the cookies bake evenly and prevents them from spreading too much. Bonus: it also makes cleanup a breeze!
- Use a cookie/ice cream scoop for evenly sized cookies.
- Add a few extra chips on top of the cookies right before baking.
- For thicker cookies mound the dough balls so that they’re a bit higher than wider.
- Under bake the cookies. You should remove these cookies from the oven when they are just starting to turn light golden brown but they are still undercooked. They should be so soft that you cannot pick them up off the baking sheet without them falling apart. They will firm up as they cool on the baking sheet.
- This recipe (with a few modifications) was also used for our Nutella Stuffed Chocolate Chip Cookies, Cookie Cups and Best Chocolate Chip Cookies. Try those, too!
- Swap Robin’s Eggs candy for the Whoppers in the spring when they’re available (photo below).
How to get perfectly round cookies
Option 1: Immediately after the cookies come out of the oven place a round glass, bowl, or cookie cutter (larger than the cookie) upside down over the top of the cookie. Gently but quickly swirl the glass/bowl/cookie cutter in a circular motion. The edges of the cookie will bump against the inside of the glass creating a perfectly round shape. Note: This only works when the cookies are hot, straight from the oven, and still on the warm baking sheet.
Option 2: Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a perfect round shape.
Malted Chocolate Chip Cookies
- 1 ⅔ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 tablespoon cornstarch
- ¼ cup malted milk powder
- ½ cup chilled unsalted butter, cut into pieces
- ½ cup packed brown sugar (light or dark), it should be fresh and soft
- ¼ cup granulated sugar
- 1 large egg, cold, straight from the fridge
- 1 teaspoons pure vanilla extract
- ½ cup milk chocolate chips, plus more for topping, if desired
- ½ cup chopped malted milk balls (Whoppers or Robin Eggs)
- flaky sea salt, for garnish, optional
- Preheat oven to 350°F with racks in the middle-upper and middle-lower portions. Line two baking sheets with parchment paper.
- Combine flour, baking soda, salt, cornstarch, and malted milk powder. Set aside.
- Using a stand mixer fitted with the paddle attachment (preferred) or a hand mixer, beat butter, brown sugar, and granulated sugar until combined (about a minute or two). Because the butter is cold it won't look as soft and creamy as you might be used to, that's ok, keep beating it. Add egg and vanilla, beating until combined and scraping the sides and bottom of the bowl as needed. Beat in the flour mixture until fully combined. Add the chocolate chips and malted milk balls, mixing until combined (I mix them in by hand with a wooden spoon).
- Scoop the dough into generous 2-tablespoon portions and form into tall balls. Balls should be a bit taller than wider (see photo). This makes thicker cookies. Place on the lined baking sheets with several inches in between each dough ball. If desired, you can press a few chocolate chunks/chips onto the top of each dough ball.
- Bake*** for 9-11 minutes, until the edges are just beginning to set and the centers are still underdone. The cookies should be so soft that if you tried to pick them up off the baking sheet they would fall apart. Place the baking sheets on cooling racks and cool completely, they will firm up as they cool. See recipe notes regarding optional step of shaping the cookies after baking. If desired, sprinkle the tops of the cookies with flaky sea salt.
How to get perfectly round cookies:Immediately after the cookies come out the oven place a round glass or bowl (larger than the cookie) upside down over the top of the cookie and gently but quickly swirl the glass/bowl in a circular motion. The edges of the cookie will bump against the inside of the glass creating a perfectly round shape. Note: This only works when the cookies are hot, straight from the oven, and still on the baking sheet. Note: In the days after the cookies have been baked, the malted milk balls will become less crunchy and more soft. If this bothers you you can omit the malted milk balls and increase the chocolate chips.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.