Do you love malt? Then these malted chocolate chip cookies are just what you’re looking for. Sugar and barley malt syrup make these cookies soft and chewy in the center, but crispy around the edges. They are easy to make and yummy to eat!
There’s absolutely nothing not to love about these wrinkly and sweet malted cookies. That’s why these cookies will have you hooked. Made with butter, malted barley syrup, malted milk powder and lots of high quality chocolate.
But what is malted milk powder, anyway? It is made from barley wheat and has a nutty flavor with a natural sweetness. It is used, for example, to make malted milkshakes. Malted milk powder is available from brands such as Carnation, Horlicks or Ovaltine. If you cannot find it in the supermarket, you should be able to get it online. My favorite brand is Carnation.
Tools & Equipment
- 2 large baking sheets
- 2 silicone baking mats or parchment paper
- Ice cream scoop
- Plastic wrap
- Silicone spatula
- Stand mixer fitted with the paddle attachment
- Wire rack
Chocolate: you can use chocolate baking bars or chocolate chips. However, use high quality chocolate, you will taste the difference. Depending on what you prefer, you can use milk chocolate, semi-sweet chocolate, white or dark chocolate.
Make Ahead: you can prepare the dough up to 3 days ahead. Wrap the dough in plastic and place in the fridge until ready to use. Let it come to room temperature and then proceed with step 6 of the recipe.
Chilling: it is not mandatory to chill this dough before baking. However, the cookies will spread more in the oven, resulting in thinner cookies. I prefer to shape the dough into balls and then chill them in the fridge for about 60 minutes before baking.
Ingredients for this Recipe
Step by Step Guide – How to Make Malted Chocolate Chip Cookies
Line 2 baking sheets with silicone baking mats or parchment. Combine sugar, butter, malted milk powder, malt syrup, vanilla, baking powder, salt, cinnamon and baking soda. Mix on low to moisten, increase to medium and beat until soft and light.
Add the egg and beat on medium until smooth, then scrape down the sides of the bowl. With the mixer running on low speed add the flour and mix until just combined.
Add the chocolate and mix on low speed until just combined. Divide the dough into balls of 35g each and arrange them on the prepared baking sheet, spacing about 5cm / 2-inches apart, as the cookies will spread a lot in the oven.
Place the sheet in the fridge and chill for about 60 minutes. Preheat the oven to 170°C / 350°F. Bake for 12-15 minutes, until gold around the edges. Remove from the oven and let the cookies cool on the baking sheet until firm. Enjoy warm or let them cool completely on a wire rack.
Storage: keep the cookies in an airtight container at room temperature for up to 1 week or freeze them in an airtight container or zipper bag for up to 3 months.
You can freeze cookie dough balls for up to 3 months. Do not thaw the dough balls before baking, just bake them for an extra minute.
My Summary for Malted Chocolate Chip Cookies
Taste: the cookies are chocolatey and buttery. You can taste the malt, but it is not overpowering.
Texture: they are chewy in the center and crispy around the edges.
Time: you do not need to chill the cookie dough, but for best results I suggest chilling the dough balls for 60 minutes. Then you’ll need about 2 hours to enjoy these freshly baked cookies.
More “COOKIE” Recipes
- Cookies & Cream Cookies
- Digestive Biscuits
- Lace Cookies
- Salted Caramel Cookies
- White Chocolate Matcha Cookies
- 255g granulated sugar
- 225g butter
- 55g malted milk powder
- 30g barley malt syrup
- 15g vanilla extract
- 8g baking powder
- 6g salt
- 0,5g (1/4 teaspoon) ground cinnamon
- 0,75g (1/8 teaspoon) baking soda
- 1 large egg
- 280g all-purpose flour
- 140g milk chocolate chips
- 140g white chocolate chips
- Line 2 large baking sheets with silicone baking mats or parchment and set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment, combine sugar, butter, malted milk powder, barley malt syrup, vanilla extract, baking powder, salt, cinnamon, and baking soda. Mix on low to moisten, increase to medium and beat until soft and light, for about 5 minutes.
- Add the egg and beat on medium until smooth, for about 2 minutes. Scrape down the sides of the bowl with a silicone spatula.
- With the mixer running on low speed add the flour and mix until just combined, for about 1 minute.
- Add the chocolate chips and mix on low speed until just combined. Do not overmix.
- Use an ice cream scoop to divide the dough into balls of 35g each. Arrange on the prepared baking sheet, spacing about 5cm / 2-inches apart, as the cookies will spread a lot in the oven.
- Transfer the sheet to the fridge and chill for about 60 minutes.
- Preheat the oven to 170°C / 350°F.
- Bake on the middle rack until puffed and gold around the edges, but still soft in the center, for about 12-15 minutes.
- Remove from the oven and let the cookies cool on the baking sheet until firm, for about 10 minutes.
- Enjoy warm or let them cool completely on a wire rack.