Mimi's Organic Eats » Recipes » Cookies » Malted Chocolate Chip Cookies
Malted Chocolate Chip Cookies
Cookies • No Seed Oils • High Altitude • Christmas | Published March 19, 2020 by Mimi Council
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These Malted Chocolate Chip Cookies are a classic soft and chewy chocolate chip cookie with the addition of malt powder. The result is an incredibly nostalgic chocolate chip cookie, that has just a little something extra that everyone will love!
If you're looking for more organic cookies, check out my Coconut Chocolate Chip Cookies, Rye Chocolate Chip Cookies, or my Coffee Creamer Cookies.

Table of Contents
What is malt powder?
Malted milk powder (or malt powder) is a powder that is made up of malted barley and milk powder. This powder can be added to drinks and foods. It's most commonly known for in milkshakes like chocolate and vanilla, turning them into malted milkshakes. Malt powder is a creamy, lightly sweetened powder that nothing else can mimic!
So, if you are a fan of malted milkshakes then you are going to love these Malted Chocolate Chip Cookies! I grew up getting chocolate malts with my dad often, it was one of our special things we did together. We even made them at home in the summertime! So, for me, this flavor is incredibly nostalgic.
These Malted Chocolate Chip Cookies are soft, chewy, creamy, light and oh so delicious! They are the best chocolate chip cookies I've made lately! Dunk them in milk or eat them plain, either way you do it, these organic cookies will taste nostalgic for you if you're a fan of malt! There is no organic malt powder on the market right now, so I use King Arthur's as I think that's the next best option.

Why You'll Love This Recipe
Nostalgic: This recipe for Malted Chocolate Chip Cookies is incredibly nostalgic if you grew up drinking chocolate malt shakes!
Soft & Chewy: These are soft and chewy, just like the best chocolate chip cookies! A little crispy on the edges, soft and chewy in the center, these are a must bake!
Twist on a Classic: This is a twist on classic chocolate chip cookies but with the addition of malt powder. So, if you're looking for something familiar but also a little different, then you'll love these organic cookies.
Organic Cookies: These are the best chocolate chip cookies made with organic ingredients and a little bit of malt powder for a twist. If you want to indulge mindfully, you'll love these organic cookies.

Ingredients
- Butter: I use Organic Valley Salted Butter, you can use your favorite. Just be sure it's softened before beginning the recipe. If you are using unsalted, just add 1/4 teaspoon of salt to the dough.
- Dark Brown Sugar: I use my homemade dark brown sugar recipe, but store bought also works.
- Cane Sugar: I use organic cane sugar.
- Vanilla Extract: Use a high quality organic vanilla extract, skip the imitation. Using a good vanilla will give you the best flavor.
- Eggs: Use large eggs.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Malt Powder: There's no organic malt powder (yet) that I can find, so I'm using my favorite King Arthur Malted Milk Powder.
- Baking Soda: I'm using baking soda in these organic cookies because there is an acid (brown sugar). Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Salt: Use fine sea salt.
- Chocolate Chips: I use organic semi sweet chocolate chips in these organic cookies. But, dark chocolate or even milk chocolate would also be delicious! Use whatever you like.

Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Baking Sheets: You'll need two half sheet pans to bake the cookies.
- Parchment Paper: I always use nontoxic parchment paper for ease, cleanup, and I think it bakes the best cookies!
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly.
In a separate bowl, add the flour, malt powder, baking soda, and sea salt and whisk together. Add the flour mixture and the chocolate chips to the butter mixture and mix on low until combined into a stiff dough.
Step 3
Using your hands, form 24 balls of cookie dough and flatten them so they are 2-inches in diameter. Space them at least 1-inch apart on the cookie sheets.
Step 4
Bake for 11 minutes or until golden brown. Let cool completely on the cookie sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of there recipe for high altitude baking instructions).
Baker's Tips
- Be sure to use softened butter. It's best to let your butter sit out on the counter to soften naturally. If you have to microwave it, you can do 10 second intervals. You don't want to microwave for more than that at one time as you can melt portions of the butter.
- I use dark brown sugar for a more rich flavor. You can use light brown, but the flavor won't be as intense.
- You can use any kind of chocolate here, milk chocolate, dark chocolate, or even white chocolate. Choose your preference!
- Feel free to add a flaky sea salt on top after baking if you like sweet and salty cookies (like me!)

FAQ's
No, because malt powder is not gluten free this recipe can't be gluten free.
Yes, just add ¼ teaspoon fine sea salt to the recipe.
Store in an airtight container.
Craving More?
- Chocolate Malt Biscotti
- Chocolate Malt Sprinkle Cookies
- Homemade Malted Milk Waffles
- Homemade Vanilla Malt Pudding
- How to Freeze Cookie Dough for Later

Malted Chocolate Chip Cookies
Mimi CouncilIngredients
- 113 grams salted butter (softened)
- 113 grams cane sugar
- 113 grams dark brown sugar (packed)
- 1 teaspoon vanilla extract
- 2 large eggs
- 284 grams all purpose flour
- 1 ½ tablespoons King Arthur Malted Milk Powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 198 grams semi sweet chocolate chips
Instructions
- Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly.
- In a separate bowl, add the flour, malt powder, baking soda, and sea salt and whisk together. Add the flour mixture and the chocolate chips to the butter mixture and mix on low until combined into a stiff dough.
- Using your hands, form 24 balls of cookie dough and flatten them so they are 2-inches in diameter. Space them at least 1-inch apart on the cookie sheets.
- Bake for 11 minutes or until golden brown. Let cool completely on the cookie sheets.
- Store in an airtight container for up to 7 days.
Notes
Nutrition
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