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Malted Chocolate Chip Cookies

Confession: this is my second time attempting to make malted chocolate chip cookies, and thank goodness this time worked out. I’m ashamed of my first attempt. Very ashamed. I haven’t made something so bad in years. I somehow made cookies that spread like crazy, burned around the edges, and refused to cook in the center. It was like burnt, crispy cookie with a pile of melty cookie dough in the middle. It was horrendous. On top of that, I insisted on baking all of the dough, at different temperatures (just to make sure!), and watching them all bake in the oven with the light on. It was like a slow-motion cookie-tastrophe.

 

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The good news is, these cookies are delicious! I’m so glad I tried again because I knew malted cookies would be great. This time, I upped the flour, cut back on the butter, and added corn starch. I think you’ll like the results!

 

Malted Chocolate Chip Cookies

 

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Ingredients:

  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup butter, slightly colder than room temperature
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon almond extract
  • 2 teaspoons vanilla
  • 2 eggs
  • 2 1/2 cups flour
  • 1/2 cup malted milk powder
  • 1 teaspoon baking powder
  • 1 tablespoon corn starch
  • 2 cups chocolate chips

 

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Instructions:

  • Combine butter, sugars (granulated and dark brown sugar), vanilla, cinnamon, salt, and almond extract in mixer and mix on medium until well combined and fluffy.
  • Add eggs, one at a time, and beat well after each egg.
  • Add all other ingredients, except for chocolate chips, and mix on medium until well combined.
  • Mix in chocolate chips by hand. Note: this dough is going to be really thick – that’s good! It makes stirring the chocolate chips in a bit difficult, but that’s the way the dough should be.
  • Refrigerate dough for at least 2 hours, or overnight. (This is optional, but definitely worth it).
  • Before baking, preheat oven to 375 degrees.
  • Place rounded tablespoons of cookie dough on baking sheet, leaving some space in between. These don’t spread too much, so they can be relatively close together.
  • Bake at 375 degrees for 10-12 minutes, until light brown on top.
  • Remove from oven and let rest on  baking sheet for 5 minutes before removing to cookie rack.

 

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