Soft Batch Malted Chocolate Chip Cookies

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I have about 437 cannisters of malt powder left from my last pregnancy. I craved malted flavor in everything sweet; I even threw it in yogurt (which seems exceptionally gross right now). I still love it — just not in everything. I’ve made other malted chocolate chip cookies but they were more thin and crispy and this week I had a craving for thick and tender.

(Sidenote: that last part kind of sounds like I’m talking about a steak. Hmmmm.)

Anyhow, corn starch is the key to the puffy-but-soft consistency in these puppies. I have to tell you I ate so much of the dough before baking these that I was a little worried I wouldn’t have enough to take up to school for a teacher appreciation shindig. But I just had enough and, interestingly enough, I brought them up to school one hour before the event. When I went back after to pick up my tray the organizers told me they were gone BEFORE the event even began. Word of mouth travels fast and when there’s good cookies, even the nicest teachers can break a few rules 🙂

And speaking of breaking rules, look who tried to take over my photo shoot:
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I hope you love these as much as he did!

Soft Batch Malted Chocolate Chip Cookies

Soft Batch Malted Chocolate Chip Cookies


2 1/2 cups all purpose flour

1/2 cup malted milk powder

1 tsp baking powder

1 1/4 tsp kosher salt

2 tsp cornstarch

1 cup unsalted butter, melted

1 1/2 cups light brown sugar

2 eggs

1 Tbsp vanilla

2 cups chocolate chips, (optional ~ plus more for pressing into tops of cookies)


Melt butter in a small saucepan over medium low heat. Remove from heat. In a medium bowl, whisk flour, malted milk powder, baking powder, salt and cornstarch together. Set aside.

In large mixing bowl combine the butter and brown sugar, using wooden spoon or mixer set on lowest setting. Stir in eggs and vanilla with mixer still on lowest setting until combined. Stir in dry ingredients until evenly incorporated. Fold in chocolate chips. Chill dough for 2 hours or up to 3 days.

Preheat oven to 350° Line baking sheet with parchment paper or silpat liners. Scoop heaping tablespoons of dough and form into a ball. Place dough 3 inches apart on lined baking sheet..Bake for 10-11 minutes until the edges golden. Don't over-bake.

Remove from oven and press additional chocolate chips into the tops of cookies. This just makes them look pretty but is not required. Allow to cool on baking sheet for 3 minutes and then transfer to a wire rack to continue cooling.

Adapted from Cookies and Cups.

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