| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 36 cookies |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 36 cookies |
Ingredients
- 2 sticks unsalted butter, softened
- 3/4 cup golden brown sugar
- 3/4 cup granulated sugar
- 2 whole eggs
- 2 teaspoons vanilla extract
- 1/2 cup (rounded) malted milk powder
- 2 cups all-purpose flour
- 1 1/4 teaspoon baking soda
- 1 1/4 teaspoon salt
- One 12-ounce bag milk chocolate chips
Instructions
- Preheat the oven to 375 degrees F.
- Cream the butter, then add both sugars and cream until fluffy. Add the eggs and beat slightly, then add the vanilla and beat until combined. Add the malted milk powder and beat until combined.
- In a separate bowl, sift together the flour, baking soda and salt. Add to the butter mixture, beating gently until just combined. Add the chocolate chips and stir in gently.
- Drop by teaspoonfuls (or use a cookie scoop) on an ungreased baking sheet, leaving plenty of space between the cookies (they spread out quite a bit). Bake for 9 to 11 minutes. The cookies will be very flat and very chewy. Allow to cool slightly before removing from pan with a spatula.
- Optional: Allow to cool completely, then use 2 cookies to make an ice cream sandwich. Add sprinkles to the sides of the ice cream, then wrap individually in plastic wrap.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 153 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 0 g |
| Sugar | 13 g |
| Protein | 2 g |
| Cholesterol | 24 mg |
| Sodium | 84 mg |
| Serving Size | 1 of 36 servings |
| Calories | 153 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 0 g |
| Sugar | 13 g |
| Protein | 2 g |
| Cholesterol | 24 mg |
| Sodium | 84 mg |
Reviews
A waste of ingredients! I am a very experienced home cook and these cookies were raw in the middle, too dark on the bottom, and raw in the middle. what am I doing wrong?
I’d take stars for wasting ingredients if I could. The flavor profile and concept sound great. But, like others, I wish I’d read the reviews and just added malted milk powder to my existing chocolate chip recipe. Yes, I saw the excess butter and saw that these “flatten out” but these are not just flat. They are either raw in the middle with perfect edges (which then can’t be removed from the baking sheet) or they are baked and you have cookies stuck to the ungreased sheet. As others have said- skip this and just add malted milk powder to your favorite cookie recipe. You’ll have to adjust with some added fluid if you don’t want an even rounder cookie but that’s easily accomplished with 2-3 tbspn of milk.
There’s actually very little difference between this recipe and my standard chocolate chip cookie recipe. The issue is not the amount of butter. It uses the same amount as my own recipe. This recipe calls for 1/4 tsp more of both baking soda and salt then my own. Just eliminate that extra quarter tsp. My recipe calls for chilling the dough for six hours and then scooping 2 Tbs worth of dough for each cookie. They are still cooked at 375F for 12-14 minutes . They come out crispy on the edges and chewy in the middle with no flattening down to wafer level. Frankly when I compared this recipe to my own, I just made my own recipe and added 3/4 cup of crushed malted milk balls and it came out perfectly. You would do just as well doing your own recipe and adding the malted milk powder or crushed malted milk balls. It doesn’t need milk chocolate chips, semisweet are just fine unless you happen to prefer the milk chocolate.
Ok here’s what’s up – these cookies are awesome BUT you absolutely need milk chocolate chips. I’ve made them a handful of times with whatever I had on hand and milk chocolate makes the cookie. Also – this a recipe you do NOT want to freeze. They just do not bake well from the freezer like other cookies (I even tried thawing them) – soooo bake ‘em all y’all!
The girls in my family request I make these cookies for almost every occasion! I see many people complaining about them being flat, however, that’s how they’re supposed to be, it’s even pictured that way in recipe. The flat, malt/toffee flavor, and chewy texture are the main reasons these cookies are loved and stand out from other chocolate chip cookies. If you don’t want flat, make a different recipe.
I like these a lot other than… way too much salt! I thought 1 and 1/4 tsp sounded like a lot and I was right (I used regular table salt btw). Also I found oven at 350 better than 375. would make these again, but next time with half the salt!
This is my new Chocolate Chip Cookie recipe. I love thin, buttery cookies. For those who say they can’t taste the malt flavor, it’s because the chocolate chips are the dominant flavor. Try using fewer chocolate chips or use white chocolate chips instead. I think this recipe would make a fantastic cookie with no chips at all. I’m going to make a batch with just some toffee bits for my non chocolate loving teenager. I also used a whole cup of malt powder and it comes through very well.
Absolutely love this recipe. The cookies come out nice and flat with a slight crisp to the edges. Making a few more today for friends.
The most delicious cookies! crisp and soft at the same time!
We LOVE these cookies! The only thing I change is I use chocolate malted milk powder instead of original. They turn out crispy on the edges and chewy in the middle.