Chocolate Malted Cookies are made with malted milk powder and three types of chocolate. The malted milk gives the chocolate cookies a sweet rich taste and makes the perfect chocolate cookie!
When I first tried this cookie, I couldn’t believe how delicious it was. The irresistible combination of malted milk and chocolate makes these Chocolate Malted Cookies hands down one of my favorite cookies of all time.
If you love chocolate cookies, don’t miss my Double Chocolate Pudding Cookies or my Chocolate Espresso Cookies. For a fun take on classic chocolate chip cookies, try these Triple Chip Cookies or Chocolate White Chocolate Chip Cookies.
Chocolate Malt Cookies
I found the secret to making a really good chocolate chip cookie is to add malt powder to the batter. This simple addition adds a bit of malt flavor and brings a bit of umami to your classic chocolate chip cookies.
This recipe is a fun take on a chocolate malt and features three sources of chocolate: cocoa powder, chocolate chunks, and milk chocolate chips. The brown sugar keeps the dough soft and works perfectly with the malt powder.
After years of making this cookie from a recipe I found from a magazine, I have successfully tweaked it into the true recipe perfected it is today. It’s the perfect chocolate chip cookie in every way! Chewy, soft in the middle, and so tasty.
I love to include Chocolate Malted Cookies whenever I’m doing a cookie swap or holiday cookie gifting. Because they are easy to make and taste great even days later, this is a great recipe to have on hand for any occasion.
So, if you love chewy and sweet chocolate cookies and chocolate malts, give these Chocolate Malt Cookies a try. You’re going to love them!
Ingredients
- Butter: you’ll need one and half sticks of room temperature unsalted butter.
- Brown Sugar: I use brown sugar in this recipe to bring out the sweetness and depth of the chocolate flavor.
- Cocoa Powder: a bit of cocoa powder adds both color and flavor to the chocolate malted cookie.
- Malted Milk: Never used Malted Milk before? Well now is the time. It add a delicious depth to the cookie flavor. You can find Carnation Malted Milk Powder in the coffee section of your grocery store.
- Vanilla: vanilla extract works great to add flavor.
- Egg: use one large egg.
- Flour: all purpose flour works best. Weigh your flour for accurate measurement.
- Baking Soda: make sure you are using baking soda and not baking powder.
- Salt: kosher salt works best.
- Chocolate Chunks: The triple chocolate in the recipes comes from cocoa powder, chocolate chips, and chocolate morsels. I used to cut up pieces of chocolate for the morsels, but you can now buy Baker’s semi-sweet morsels or dark chocolate chunks and save the headache of chopping your own.
- Chocolate Chips: you can use either milk chocolate chips or semi sweet chocolate chips for this recipe.
What is Malted Milk Powder?
Malted milk powder is a dry, powdered mixture made from malted barley, wheat flour, and evaporated milk. It has a distinctive sweet, nutty, and slightly toasty flavor. Originally created as a nutritional supplement, it is now widely used as a flavoring ingredient in various foods and beverages.
Malted milk powder can be used to add a sweet, nutty flavor to milkshakes, ice cream, and hot beverages like malted hot chocolate. It’s also great for bringing out the flavors in baked goods like cookies, cakes, and pancakes, or as a topping for desserts.
How to Make Chocolate Malted Cookies
These Chocolate Malted Cookies come together fast and are so delicious! You can make these in a large mixing bowl or in the bowl of a stand mixer fitted with paddle attachment.
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Start by preheating your oven and lining baking sheets with parchment paper; set aside.
Step 1: Mix Wet Ingredients
In a large bowl or stand up mixer, use an electric mixer to beat together the butter and sugar until light and fluffy; about a minute. Then, add in the cocoa powder, milk powder, vanilla, and egg, and mix until well combined.
Step 2: Add Dry Ingredients and Chocolate
In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to wet ingredients, mixing well to combine. Fold in the chocolate chunks and chips.
Step 3: Roll into Balls and Bake
Use a cookie scoop to scoop out evenly shaped balls of dough on to baking sheet, leaving about 2 inches between each cookie. You can press extra chocolate chips or chunks on top of each cookie before baking.
Bake on the center rack of preheated oven 12 or until the edges start to set and you get crisp edges. Cool on cooling rack or wire rack completely before storing.
Recipe Tips for Making Chocolate Malted Cookies
- You can find malted milk powder in the coffee aisle or baking aisle of most grocery stores. The malt adds a rich flavor and makes these the best chocolate chip cookie ever.
- The combination of chocolate chunks and chips add texture and flavor to the cookie. You can use dark chocolate chunks or semi sweet.
- Store leftover cookies in an airtight container for up to three days at room temperature or up to a week in the refrigerator. You an also freeze these cookies for up to two months.
More Amazing Cookie Recipes
Chocolate Malted Cookies
Equipment
- baking sheet
Ingredients
- ¾ cup butter, softened
- 1 ¼ cups brown sugar, packed
- 2 tablespoons cocoa powder
- ½ cup malted milk powder (like Carnation)
- 1 teaspoon vanilla
- 1 large egg
- 2 cups flour (270 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi sweet chocolate chunks (like Baker’s)
- 1 cup milk chocolate chips
Instructions
- Preheat oven to 350 degrees. Line baking sheets with silicon baking mats or parchment paper; set aside.
- In a large bowl or stand up mixer, use an electric mixer to beat together the butter and sugar until light and fluffy; about a minute. Then, add in the cocoa powder, milk powder, vanilla, and egg, and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to wet ingredients, mixing well to combine. Fold in the chocolate chunks and chips.
- Use a cookie scoop to scoop out evenly shaped balls of dough on to baking sheet, leaving about 2 inches between each cookie. Bake for 12 or until the edges start to set. Cool on wire rack completely.
Notes
- You can find malted milk powder in the coffee aisle or baking aisle of most grocery stores. The malt adds a rich flavor and makes these the best chocolate chip cookie ever.
- The combination of chocolate chunks and chips add texture and flavor to the cookie. You can use dark chocolate chunks or semi sweet.
- Store leftover cookies in an airtight container for up to three days at room temperature or up to a week in the refrigerator. You an also freeze these cookies for up to two months.
Hi there, What size cookie scoop should I use? Thanks.
I use the standard scoop which is about 1 1/2 tablespoons.
This sounds amazing and I can’t wait to make it! I am confused on the amount of softened butter to use…3/4 c is 1 stick plus a half of another stick…after the 3/4 it says 2 sticks which would be 1 cup of butter…which one is the correct amount please? Thank you
Hi Mollie! Thanks for the question. The correct amount is 3/4 cups of butter (one and a half sticks). I recently retested the recipe and it works best with this amount. Hope you love it!
This is a great recipe. It is easy, delicious and a family favorite.
Thanks!
These recipes sound wonderful.
Thank you! 🙂
I have made these for my grandchildren & now it’s the only chocolate chip cookie they want and my personal favorite cookie too!
I’m so happy to hear that! Thanks for sharing 🙂