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

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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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86 Responses
  1. 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.

  2. 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 🙂

  3. 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!

  4. 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.

  5. 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!

  6. 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. 🙂

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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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