Soft Malted Chocolate Chip Cookies

Soft Malted Chocolate Chip Cookies

These Soft Malted Chocolate Chip Cookies will easily be a favorite in your house!

I have to admit that over the course of the summer I have developed 2 minor addictions.

The first being to chicken wings.


I know, that’s a stupid-weird addiction…

I mean, chicken wings have been around since well…forevers.

But they opened up a Buffalo Wild Wings not too far from my house and I have to say I can’t stop.  CAN’T STOP.


They have these Salt and Vinegar wings that I would legally marry if I could.  What is WRONG with me right now?

I have easily eaten more wings in the past 2 months than I have in my entire lifetime combined.

It’s sick.  And delicious.



Someone needs to please intervene.

I go there for dinner and buy extra for lunch the next day.

3 times a week.

I am solely keeping them in business.

This is clearly a cry for help.


Beyond chicken wings there are these cookies.

Also addicted.

And the thing about these cookies is that I can make them at home.  Anytime I want.


I’m quite the pinnacle of health here, aren’t I?


I seriously need to go detox.  Or rehab. Or both.

Or just exercise self control.   HAHAHAHAHAHAHAHA.


Soft Malted Chocolate Chip Cookies.

Soft Malted Chocolate Chip Cookies

There’s a few tricks I used when making these cookies.

First, I use all brown sugar.

I just think they taste better.  Brown sugar for life. photo IMG_1860_zps4567dd1a.jpgOf course the malted milk, but that’s not a trick…I mean it’s in the title.  Duh.

The malted milk cuts the sweetness of these a bit…if you are in the “I don’t like malt” camp, you’ll still like these.  I swear.  The flavor just adds a bit of something extra.

 photo IMG_1864_zpsc0946e2d.jpgWhisk together your dry ingredients…

 photo IMG_1865_zpscdd9a620.jpg

And here’s the second trick…

If you’re using your stand mixer never turn it above stir.  You can make these with a bowl and a wooden spoon just as easily.

We’re melting the butter for these, so there is no creaming.


Not beating the ingredients keeps the cookies thicker, not allowing as much air in the batter as when you cream the butter and sugar. photo IMG_1868_zps43c7811d.jpgThird trick…a little cornstarch.

You could make these without the cornstarch for sure, but it helps with the texture, keeping them puffy and chewy but not cakey.

 photo IMG_1871_zps2115b7e8.jpg

Here’s how the dough will look.

Now.  I chilled it.  Give it a few hours at least.  I gave mine an overnight.


Again, you don’t HAVE to do this.  But your cookies will absolutely spread more if the dough isn’t cold. photo IMG_1874_zps3f7b7602.jpgFinal trick.  I stuck some chips on top at the end to make them look pretty.

I know this has been done before, and I usually don’t do it, but these cookies are just so pretty, a little extra flair never hurt anyone.

 photo IMG_1948_zps87281965.jpg

When you bake them, you’ll want to remove them when the edges start to golden and the centers look almost done, but not quite.

That helps keep them soft.


Obviously if you prefer a crunchier cookie you can bake them a bit longer.Soft Malted Chocolate Chip Cookies

See how perfect?Soft Malted Chocolate Chip Cookies


Soft Malted Chocolate Chip Cookies


makes 24 large cookies


  • 2 1/2 cups flour
  • 1/2 cup malted milk powder
  • 1 tsp baking powder
  • 1 1/4 tsp kosher salt
  • 2 tsp cornstarch
  • 1 cup butter, melted
  • 1 1/2 cups light brown sugar
  • 2 eggs
  • 1 Tbsp vanilla
  • 2 cups chocolate chips, (optional ~ plus 1 more cup for pressing into tops of cookies)


  1. Whisk flour, malted milk powder, baking powder, salt and cornstarch together. Set aside.
  2. Melt butter in a small saucepan over medium low heat. Remove from heat.
  3. In large mixing bowl combine the butter and brown sugar, using wooden spoon or mixer set on lowest setting.
  4. Stir in eggs and vanilla with mixer still on lowest setting until combined.
  5. Stir in dry ingredients until evenly incorporated.
  6. Fold in chocolate chips.
  7. Chill dough for 2 hours or up to 3 days.
  8. Preheat oven to 350°
  9. Line baking sheet with parchment paper.
  10. Scoop approximately 2 Tbsp of dough and form into a ball. Place dough 3 inches apart on lined baking sheet. Press additional chocolate chips into the top of the dough balls if desired.
  11. Bake for 11-12 minutes until the edges golden. Don’t over-bake.
  12. Allow to cool on baking sheet for 3 minutes and then transfer to a wire rack to continue cooling.


store airtight for up to 3 days


86 Responses

  1. Ahaha, I know how you feel about the wings. I used to always be like, “Ehh, I don`t really like buffalo wings.” I WAS SO WRONG. I go to Wingstop and …omgah, I always want to go back.

    I`m always craving chocolate chip cookies and have been trying to find ways to use my malted milk powder…so WIN. 🙂

  2. Shelly they look excellent! I had my hand on a jar of that malted milk powder the last time I was at the groc store and put it back b/c I’m trying not to buy more stuff to bake with when my pantry is already exploding…lol But now, I need to get it! Your cookies are perfect!

  3. I am so with you, brown sugar for life!! It trumps the white stuff in almost all cases. At least thats my opinion.

    OK, now these cookies. So amazing! The malted, the softness, the chocolate! I love it all.

  4. Maegan @ The BakerMama

    These sound so addicting! I’ll have to try putting malted milk powder into more cookie recipes. And I love how you pressed chocolate chips into the top of each cookie. They look perfect!

  5. When I first moved to Upstate NY there was no buffalo wild wings and I thought I was going to die…but then a year later I found them 30 minutes away and I have been eating there every week. I go only for the fries too!! They are addicting as these cookies look 🙂

  6. Malt me, girl. Big time. Love it.

    And they just opened a BW3 near us too and I’m afraid to go because I used to live down the block from one in Chicago and my consumption was insane. 1 dozen mild wings plus buffalo chips, with cheese, on the regular. So I better just not even start, because let’s be honest, I don’t have that 23-year-old metabolism anymore. I-yi-yi.

    1. Shelly

      I always use salted, but if you choose to use unsalted that’s totally fine, just adjust the salt in the recipe accordingly

  7. I’ve never actually used malted milk before but it is an interesting thought for a recipe like this. The cookies look so fluffy and delicious – so very welcoming to be bitten into, I am definitely drooling. That chocoalte looks like it is about to melt a bit too. Man… I am so craving chocolate now. This is too awesome!

  8. I made these yesterday and now I am making them again today! I am happy to have this recipe to add to my collection of favorite chocolate chip cookie recipes!!! Thanks!!

  9. Cindy B

    I made these tonight and they were delish! Love the flavor of the malt.My husband and son loved them too. Very easy to make.

  10. Who happens to be in possession of some malted milk powder?! Yeah! 😀 So happy I picked that up in the US.

    Only I’m afraid that I’m going to hoard it. Because that’s just what I do. I hoard things for years and then a month before I leave for the US, it’s, “Oh… I have 7 bags of peanut butter chips. I guess I can use them now…”

    I will try not to hoard my powder and make these! They’re so thick and perfect looking.

  11. Lily

    These are sooo beautiful but I don’t have malted milk powder! Is it necessary or is there something I can substitute it with?

    1. Shelly

      You could sub it out for Ovaltine if you can find that… It might make them a touch darker, but they would still be good!

  12. Lily

    Well I found malted milk powder 🙂 However, I tried it in some milk.. and it tasted very strange. Will it taste differently in the cookies? When I read this recipe I was thinking the cookies might have a hint of Whoppers taste to it and I’m thinking the milk tasted weird because it wasn’t chocolate flavored or anything.

  13. Lily

    BTW sorry for all the questions lol I’m 9 months pregnant and just can’t bring myself to make something from scratch unless I know I’ll love it but these look amazing and I’m craving chocolate chip cookies hardcore.

    1. Shelly

      You could leave the malted powder out, yes for sure. I wouldn’t sub in more flour. They may spread a bit more, but they’ll still be great!

    1. Shelly

      You could use Ovaltine.. which a chocolate malt drink.. It will make your cookies a light chocolate color, but they will be delicious!

  14. Helen

    Just made these today because I was trying to use up a huge container of malted milk powder. These were delicious!! The tips were excellent, thank you!

  15. Dora

    I think that I’ve done a HUUUGE mistake! I added coffee mate (Nestle) instead of malted powder!!! please tell me that it’s the same thing!

  16. Dora

    the coffee mate dough is in the fridge, chilling overnight so I have no idea of the seems that somebody is gonna stay awake all night! :p

  17. Dora

    Heyyyy! Ok, the taste of the coffee mate-not the same with malted milk powder- dough was GREAT! but they did spread a lot..the taste was amazing, but flat cookies are just not my thing! 🙂

  18. Cheryl M

    Daughter made these yesterday and they are wonderful. Plus, their appearance was better than most cookies. Highly recommended.

  19. This recipe looks amazing! I’ve always tried and failed to bake a choco-chip cookie that is still chewy in the center. Who knew corn starch would work wonders?

    A huge THANK YOU from Zurich!

  20. Susan Balsom

    I would like to make these but I don’t have the malted milk,can I replace it with just milk or half and half?????

  21. Bailey

    Some of the best chocolate chip cookies I’ve ever made. You absolutely MUST chill the dough, and I only did for 2 hours and they still spread a little more than I would’ve wanted. But, the flavor is amazing.

    Also, cook them for 12 minutes MAX. Even if they don’t look done when the time is up, take them out so they stay soft.

    Thank you for this wonderful recipe.

  22. Jayla

    Love these cookies! I’ve made them again and again, but I wonder… could you freeze them in individual balls to use later? Have you ever tried doing that with any of your cookie recipes? (I haven’t so don’t know what the rules are!)

  23. Dorota

    These cookies are absolutely divine !! The recipe is perfect, I usually alter recipes so much but the only thing I changed in this was one was adding seal salt flakes on top ! They’re delicious , the house smells amazing !!! Thank you ! xx

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