Chewy Malted Milk Chocolate Chip Cookies - Broken Oven Baking Company (2024)

Everyone's favorite cookie is the chocolate chip cookie, and I am constantly looking for delicious variations on the classic. Introducing my Chewy Malted Milk Chocolate Chip Cookies! The spin on these cookies is the malted milk powder. It makes them extra chewy and rich, which are some of the best parts of a chocolate chip cookie in my opinion!

Why You'll Love This Recipe

• It's a one-bowl recipe that you'll need fewer than 10 ingredients to make.
• Like me, you're always looking for delicious, chewy chocolate chip cookie recipes.
• These come together in about 20 minutes, so they are great to make any time of the week.
• This malted cookies recipe puts a delicious spin on my classic chocolate chip cookie recipe!
• Have extra malted milk powder from making my Chocolate Malted Crunch Ice Cream? This is a great way to use it in these malted milk powder cookies!

Ingredients

• Malted milk powder is what sets these thin chocolate chip cookies apart! It helps make these cookies extra chewy and adds a nutty, caramel, malt flavor. You can usually find this in the grocery store's baking aisle near the other dry drink mixes like hot chocolate, or strangely enough by the ice cream!
• You'll need your unsalted butter to be at room temperature so it can mix smoothly with the other ingredients. I also prefer using unsalted butter because then I can control the amount of salt in my recipes.
• This recipe calls for milk chocolate chips which lends a sweet, rich flavor that pairs perfectly with the malted milk powder.
• Salt is key to make all of the sweet, rich flavors pop in these malted milk cookies! It may seem strange to use salt in a dessert, but it is key to get the right balance of flavors.

See recipe card below for a full list of ingredients and measurements.

Substitutions & Variations

• You can use either light or brown sugar in these milk powder cookies. The darker the brown sugar, the more caramely molasses flavor it will add to your final result, and slightly more chew.
• Prefer dark chocolate to milk chocolate? Feel free to swap it out! Or for extra melty chocolate, use chocolate chunks or a chopped up chocolate bar.
• If you like a crunch in your milk chocolate chip cookies, mix some chopped nuts such as walnuts or pecans in with the chocolate chips.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

Step by Step Instructions

Step 1: In a large mixing bowl using an electric mixer or wooden spoon, combine the unsalted butter, brown sugar, egg, and vanilla extract.

Step 2: Mix the all purpose flour, malted milk powder, baking soda, and salt into the wet ingredients. Then stir in the chocolate chips until just combined.

Step 3: Using a cookie scoop, spoon dough into tablespoon sized balls onto a parchment paper lined cookie sheet 2 inches apart.

See Also

The BEST Chewy Chocolate Chip CookiesWorld’s Greatest Chocolate Chip Cookies - Chef of All TradesSoftbatch Cream Cheese Chocolate Chip Cookies3 Ingredient Cookies: Three AMAZING Recipes! | Bigger Bolder Baking

Step 4: Bake the chocolate chip malt cookies at 350°F for 8-11 minutes, until the edges are slightly brown.

Expert Tips

Tip #1: To ensure your cookies turn out chewy rather than crisp, make sure to take them out of the oven once the edges are slightly brown and the tops of the cookies are set but not yet brown. Let them cool for 5 minutes on the cookie sheet and then transfer them to a wire rack to cool completely.

Tip #2: If you want your cookies to really stand out, sprinkle some flaky sea salt on top of each cookie as soon as they come out of the oven. I love to use Maldon salt on my cookies.

Tip #3: If you forgot to preheat oven, no problem. Pop the baking sheet with the cookie dough into the fridge until your oven is ready.

Recipe FAQs

Storage

Room Temperature

These malted cookies can be stored in an airtight container for up to a week at room temperature (if they last that long)!

Freezing Instructions

You can store the baked and cooled cookies in a freezer bag for up to 3 months.

If you'd like to make the cookie dough ahead of time and bake later, freeze the cookie dough balls for up to 1 month. Place the frozen dough balls on the baking sheet at room temperature while the oven preheats to 350°F, then bake until the edges begin to tan.

More Recipes You'll Love

Chewy Malted Milk Chocolate Chip Cookies

Kayla Burton

These chewy milk chocolate chip cookies are made even more delicious and flavorful with malted milk powder!

Kayla's Top TipWeigh dry ingredients in grams (g) with a food scale for best results!

Tried this recipe?Leave a comment below & tag @brokenovenbaking on social!