Malted Chocolate Chip Cookies

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.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 194kcal

Author Allison Mattina

Ingredients

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

Instructions

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.

Notes

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.

Glass bowl over a chocolate chip cookie on a 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.

Nutrition