You can never have too many cookie recipes and these Malt Chocolate Chip Cookies are just another you cannot miss!
If there is one little gift you that will sure light a smile on my face, it would be the simple gift of a chocolate chip cookie. It never fails. Yet more than just my love for this classic cookie, it’s the gesture that I appreciate most. You can read about my obsessed reaction to the time I received a hefty bag of the most amazing cookies EVER, the Levain Bakery cookies and about the time my adorable neighbor, Katie, made me cookies here.
As a result of my inner mush, for a lack of a better word, I tend to think everyone appreciates a cookie so when given the chance, I make them for others too. Remember a few weeks ago when I mentioned in my red velvet cheesecake brownies post that I brought cookies to a Super Bowl party? Well, these were it. Just know, before the end of the game, they were ALL GONE! Luckily I had my fill before the party.
But malt… that nostalgic feeling that washed over you as a kid as you drank a milkshake. Yea, I still get this feeling even as an adult. Sometimes, I yearn for it and there’s no shame in that! So what do I do now to get my inner kid out but may not necessarily want a milkshake? I use malted milk powder to enhance my favorite chocolate chip cookie recipe, then dance around with a cookie in each hand like no one’s watching!
Before the party, of course!
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Malt Chocolate Chip Cookies
- Total Time: 1 hour
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
You can never have too many cookie recipes and these Malt Chocolate Chip Cookies are just another you cannot miss!
Ingredients
- 3 cups (360 grams) all-purpose flour
- 1 cup (112 grams) malted milk powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 cup (226 grams) unsalted butter, softened
- 3/4 cup plus 1 tablespoon (179 grams) dark brown sugar
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs (100 grams)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (255 grams) semisweet chocolate chips
Instructions
- In a medium bowl, whisk together all-purpose flour, malted milk powder, baking powder, baking soda and salt; set aside.
- In a bowl attached to a stand mixer or using a hand-held mixer on medium speed, mix butter, brown sugar and granulated sugar together. The mixture should resemble dark wet sand. Add eggs and vanilla and continue to mix until it becomes lighter in color. Reduce speed to low. Mix in the flour-mixture until just combined. Avoid overmixing.
- Using a rubber spatula, fold in chocolate chips into the dough until just combined. Cover the bowl with plastic wrap and allow the dough to chill in the refrigerator for 30 minutes to 1 hour.
- Once dough has chilled, heat oven to 375°F (190°C). Line 2 large baking sheets with parchment paper or a silicone baking mat.
- Use a medium (1/8 cup or 2 tablespoons) spring-loaded scoop to drop dough at least 2 1/2 inches apart onto the prepared baking sheets.
- Bake each sheet one at a time for 12 to 14 minutes or until golden brown around the edges of the cookies. Allow cookies to cool on the baking sheet for 5 minutes. Using a thin spatula, remove the cookies onto a wire rack to cool completely. Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Cookies
- Cuisine: American
Malt Chocolate Chip Cookies was adapted from Levain Bakery’s Copycat Chocolate Chip Walnut Cookies.
Chocolate Chip Cookies
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