This recipe for Malt Chocolate Chip Cookies is a little different from my usual one. My usual recipe (Malted Chocolate Chip Cookies) calls for butter flavored shortening and chocolate syrup. Malt Chocolate Chip Cookies call for only butter.
This recipe is based on one from Gale Gand. The cookies are thin, chewy, lumpy, bumpy and have a hint of malt. With a half cup of malted milk powder, you'd think there would be more malt flavor, but there is just enough to let you know it's there. And speaking of malt, the malt I am referring to is malted milk powder (like in the link above). There's such thing as diastatic malt powder and non-diastatic malt used in bread making, but these cookies are made with the Carnation.
I'll have to make these again soon. They're definitely good, but I think my favorite ones right now are actually the malt cookies with chunks of Nestle Crunch. Next time I make these, I'll add some Nestle Crunch.
Browned Butter Malt Cookies
Another way to make these cookies is to brown the butter. Browning the butter will change the texture of the cookies somewhat, but will add even more flavor. For Brown Butter Malt Chocolate Chip Cookies, just brown the butter (all or half is fine) in a saucepan and scrape it into a bowl. Let cool, then whisk in the sugar, eggs and vanilla. Add the dry ingredients and chips. If making the browned butter version, weigh only 260 grams of flour. That's still 2 cups, but it's a lighter 2 cups.
Recipe
Malt Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour (280 grams)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks unsalted butter at room temperature (230 grams)
- ¾ cup light brown sugar (150 grams)
- ¾ cup granulated sugar (150 grams)
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup 70 grams malted milk powder (such as Carnation or Horlick's)
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Sift together the flour, baking soda and salt; set aside
- With an electric mixer, beat the butter and both sugars for about 3-5 minutes or until very light. Reduce mixer speed to low and add the vanilla and eggs, beating just until mixed.
- Add the malt powder and mix at low speed just until combined.
- Gradually add the flour mixture, beating on low with the mixer (or stirring by hand) until blended.
- Stir in the chocolate chips.
- Drop by rounded teaspoons or level tablespoons onto the baking sheet and bake for 10 to 12 minutes (possibly longer) or until edges are golden brown. The cookies will be flat.
- Let cool on the cookie sheets for about 5 minutes or until sturdy enough to remove, then transfer to a wire rack to finish cooling.
Anna says
Hi Judy,
They should be just salty enough to where you enjoy the cookies. I think if you used regular butter, they would be too salty, but with unsalted butter they should be fine. But yes, I could taste a tiny bit of salt.
Judy says
I made these cookies today. They are good, but I taste salt. Is 1 tsp. correct?
Tessa says
These look great! I tried adding some malted milk powder to a batch of cookies I made this spring with crushed Robin Eggs, and they turned out pretty good. Sounds like it would be great with chocolate chips too!
Anna says
Shelly, it's supposed to be regular malt powder. I usually find it in the hot chocolate aisle or with the ice cream.
Shelly says
Hi Anna,
Does it matter if the malt powder is vanilla or chocolate malt powder? I couldn't find any plain malt powder at the grocery store. I do see that amazon carrys it though.
Amalia says
Love it! I wonder where I can get malt powder around here! Malt is one of my favorite flavors!
LimeCake says
I've never made cookies with malted powder in them. I'm guessing they make them more crispy, perhaps?
Bakericious says
looks and sound delicious.
Betty @ scrambled hen fruit says
A different kind of Girl Scout Cookie! I was a Girl Scout many many years ago- I would have certainly approved of these. I've never made a malt cookie, but i have malt powder in my cupboard-weekend project, maybe?
Suzy says
I just made the Brewer's Blondies from the Baked cookbook, which takes malt powder and malt balls. They are good, but I didn't think it was malty enough. I was wondering what to do with all my malt powder and you've answered that question!
Sue says
I've only made malted cookies once. I don't remember the recipe but it might have been from Joe's Culinary in Desert. I think it had m&m's in it. Now I'll have to go look through my recipes to jog my memory.
If you wanted to up the malty flavor could you use more malt powder and less of one of the sugars or would that make the texture odd?
Kristin says
sounds really great, I am going to try these! Thanks for posting the recipe.
Camille says
These beat Girl Scout cookies any day! 🙂
Katrina says
I've really liked malt ccc's when I've made them. Kevin, not so much. So I haven't made them often. But I did have one recipe I liked better than another. I just looked, my recipe is quite different from Gale Gand's.
http://www.bakingandboys.com/2008/07/malted-milk-and-peanut-butter-cookies.html
Making me wonder if I have any malt?
Fun for Fuzz to be in Girl Scouts now. I'm sure the cookies will get eaten up! Have fun.