If you love the flavor of old-fashioned malted milkshakes, try these Malted Milk Chocolate Chip Cookies. Malted milk powder gives the cookies a subtle toasted sweetness that makes the chocolate taste richer and adds a dairy flavor to these cookies, which are light in color compared to their darker, sultry browned butter bakery-style counterparts.
I'm mentioning the color because I baked a batch of these and a small batch of the Bon Appetit cookies (very popular) and put them side by side. They're both considered chocolate chip cookies, but so different! These are lighter in color with brown edges, slightly sweeter and with a whole different flavor profile from the malt. They're more "milk-chocolate-centric".
What Does Malted Milk Powder Actually Do in Cookies?
Bakers use malted milk powder to add the milky flavor you find in malted milkshakes and malted candies like Whoppers. The powder contains barley malt, wheat, and milk and has a very distinct flavor. In these cookies, the malt deepens the flavor of the milk chocolate chips and makes them taste a little more interesting than a standard batch of chocolate chip cookies.
Melted Butter and One Bowl Recipe
Another nice thing about this recipe is that it's easy. The dough starts with melted butter, so you can stir everything together in one bowl and bake soft, chewy malted chocolate chip cookies without pulling out the mixer. These really do come together quickly. Be sure to melt the butter over low to medium heat. I sometimes melt it about halfway and let the rest melt naturally.
Making Thick Malted Milk Chocolate Chip Cookies with Plugra
Plugra, a European style butter made in America, helps the cookies bake up a little thicker. Extra egg yolks help with that too. So even though this dough starts out soft, don't be tempted to add more flour. It is a soft dough that needs a little refrigeration. Also, be sure to scoop it before giving it a long chill because the dough will be too stiff to scoop once chilled.
Amount of Dough and Yield
This recipe makes about 50 ounces of dough depending on whether or not you use all the chocolate. The dough alone is 33 oz. I pack in about a pound of different mixed chocolate with the bulk of it being milk, a little white (to signify dairy even though it's not actual dairy) and some dark chocolate just because. But the amount of dough can be divided to figure out the yield. You should get 32 1 ½ oz (medium) cookies, 16 larger cookies.
Recipe
Malted Milk Chocolate Chip Cookies
Ingredients
- 2 sticks unsalted butter, Plugra (230 grams)
- 1 cup plus 2 tablespoons granulated sugar (225 grams)
- ⅓ cup dark brown sugar, firmly packed (70 grams)
- 2 tablespoons malted milk powder (20 grams)
- 1 large egg (48 grams)
- 2 large egg yolks (32-35 grams)
- 1 teaspoon vanilla
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 2 ⅓ cups King Arthur all-purpose or bread flour (go by weight) (300 grams)
- 2 cups jumbo milk chocolate chips (12 oz)
- ½ cup white chips (3 oz)
- ½ cup milk and or dark chocolate chunks (2-4 oz)
Instructions
- Melt the butter in the microwave or in a saucepan over low heat.
- In a mixing bowl, combine the melted butter with both sugars and malted milk powder, then stir to blend. Let cool for 5 minutes. Stir again then stir in egg, egg yolks and vanilla.
- Add the baking soda and salt and stir until blended, then add the flour and stir to make a soft dough. Let it stand for 10 minutes to cool (if it's still warm), then stir in the chocolate chips. The dough will be soft, but it should be scoopable at this point.
- Use a medium size (1 ½ T.) or large size cookie scoop (about ¼ cup) to scoop out balls of dough. Arrange the scooped dough balls on a plate or tray lined with plastic wrap, then cover and chill overnight or until very firm.
- Note: If for any reason the dough is too soft to scoop, chill it for only 30 minutes, then scoop. If you chill it too long before scooping, it get too stiff to scoop.
- Arrange scooped chilled dough balls on parchment lined baking sheets and bake the cookies one sheet at a time at 350 degrees F. for about 12 to 15 minutes or until golden brown around the edges and slightly pale in the centers. The baking time may vary depending on how big you actually scooped the dough balls and how cold they are.
- As soon as you pull the cookies from the oven, stick another couple of chunks or chocolate pieces into the hot cookies. Slice the parchment onto the counter and let cool completely.
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