Malt Shoppe Thin Chocolate Chip Cookies

One of my biggest pregnancy cravings was vanilla malts. Not shakes, but malts. Something about the malt powder was heaven to me; it added just the right bite to an otherwise bland vanilla.

Because I have, oh, five hundred cannisters of malt powder lying around from my pregnancy, I started tossing it into other baked goods. While the results weren’t all amazing (malted chocolate chip granola bars — not so much), these cookies were one of our favorites. I’m not normally a girl who likes thin chocolate chip cookies (and trust me, even after chilling the dough these are thin). But they are so perfectly buttery and crisp on the edges and moist and decadent in the middle that I was sold at first bite.

Jeff and the kids agree…these are the malt shop bomb!

Malt Shoppe Thin Chocolate Chip Cookies

Malt Shoppe Thin Chocolate Chip Cookies


You can find malt powder (I used Carnation) either in the coffee/creamer aisle or near the hot cocoa/chocolate milk powder. Remember, these cookies are thin and buttery so allow them room to spread. And don't forget to line your pans with silpat or parchment.

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup unsalted butter, softened

3/4 cup light brown sugar

3/4 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/2 cup plus 2 tablespoons malted milk powder

1 4-ounce package Whoppers, crushed

1 cup semisweet chocolate chips


Combine flour, baking soda and salt and set aside.

Using an electric mixer, beat the butter and both sugars for about 3-5 minutes or until very light. Reduce speed slightly and add the vanilla and eggs, beating just until mixed. Add the malt powder and mix at low speed just until combined. One-third at a time, add the flour mixture, beating after each addition just until combined. Gently mix in the whoppers and chocolate chips.

Chill dough for 1 hour, up to overnight.

Preheat oven to 350 degrees. Use a tablespoon-sized scoop to place chilled dough onto silpat or parchment-lined baking sheets.

Bake for 10-12 minutes, depending on how crispy you like your cookies. (I took mine out when they still looked underbaked in the middle.) The cookies will be thin and flat. Let cool on the cookie sheets for about 5 minutes or until sturdy enough to remove, then transfer to wire racks to finish cooling.

Makes about 36 cookies.

Adapted from Anna at Cookie Madness, who adapted from Gale Gand

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