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.

And ICAN’TMAKEITSTOP.

 

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

Print

Soft Malted Chocolate Chip Cookies


Description:

makes 24 large cookies


Ingredients:

  • 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)

Instructions:

  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.

Notes:

store airtight for up to 3 days

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Dorota
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

Sara
Sara

These cookies ended up super FLAT and were disappointing.

bloggercook-Albert

I have not had the opportunity to buy a chocolate. ((I used cocoa powder and raisins.

bloggercook-Albert

I have not had the opportunity to buy a chocolate. (( I used cocoa powder and raisins. Tnx.

Jen
Jen

These cookies though

Rita
Rita

It list flour, is that self rising or all purpose?

Lindsey
Lindsey

Did you use semi-sweet chocolate chips or milk chocolate?

Jayla
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!)

janet
janet

Could dark brown sugar be used in place of light brown sugar?

Bailey
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.

donnamae murphy
donnamae murphy

I used to buy the malted milk powder at Dollar General or Family Dollar stores in northern Florida.

Jes
Jes

Instead of malted milk can I use plain milk powder? Should I then also use less sugar?

Brandi
Brandi

These are THE BEST chocolate chip cookies I have ever made! Thanks so much!!!

Susan Balsom
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?????

Bea

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!

Cheryl M
Cheryl M

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

Kimberley
Kimberley

These were great the night I made them but by the next day they had turned hard. Not sure what happened there.

Dora
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! 🙂

Dora
Dora

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

Dora
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!

Helen

Thank you for this recipe! It was super easy to make and was a nice change in taste and texture from our usual chocolate chip recipe. It was delicious!

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!

Kena Ramirez
Kena Ramirez

Hi.. I can’t find malted powder, any substitute???

kim
kim

Can I leave out the mated milk? Should I replace it with extra flour or what?! Thanks so much!!!

Sherien Ramzan

I am in love with you and your recipes…….God bless you and keep going 🙂 🙂

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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