Chocolate Chip Cookies With Malt Powder
These Chocolate Chip Cookies With Malt Powder are a classic soft and chewy chocolate chip cookie with the addition of malted milk 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 twists on the classic chocolate chip cookies, check out my Chewy Rye Chocolate Chip Cookies, Coffee Creamer Cookies, Pumpkin Oatmeal Chocolate Chip Cookies, or Coconut Milk Chocolate Chunk Cookies.
A Quick Look At The Recipe
- Recipe Name: Chocolate Chip Cookies With Malt Powder
- Ready In: 26 minutes
- Makes: 24 cookies
- Main Ingredients: salted butter, dark brown sugar, malted milk powder, chocolate chips
- Flavor Profile: extra buttery, creamy malty with melty chocolate chips
- Dietary Info: no seed oils
- Difficulty: Easy!
- Why You’ll Love It: bakery chocolate chip cookies—but with a nostalgic malt shop twist
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Why You'll Love This Recipe
- Nostalgic: This recipe for Chocolate Chip Cookies With Malt Powder 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 malted milk 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.
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 has a malt flavor and can be added to drinks and foods. It's most commonly known for its use in milkshakes like chocolate and vanilla, turning them into malted milkshakes which gives the shakes a creamy, slightly nutty and sweet taste. Though, you can add it to almost anything like Homemade Malted Milk Waffles, Chocolate Malt Biscotti, and Homemade Vanilla Malt Pudding!
Malt powder is a creamy, lightly sweetened powder that nothing else can mimic! These Malted Chocolate Chip Cookies are soft, chewy, creamy, light and oh so delicious! 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! If you love malt as much as I do, also check out Chocolate Malt French Macarons.
Ingredients
- Butter: I use organic salted butter, always! But, if you want to use unsalted butter that's fine, just add 1/4 teaspoon of salt to the recipe. Be sure to check out Best Salted Butter for Baking for my top picks.
- Dark Brown Sugar: I use my Homemade Dark Brown Sugar, but store bought also works.
- 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.
- Chocolate Chips: I use organic semi sweet chocolate chips in these organic cookies. But, dark chocolate chunks or even milk chocolate chips would also be delicious! Use whatever you like.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always weigh ingredients for the best results.
- 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!)
- High Altitude — Bake at 375°F for 8 minutes or until golden brown.
How to Make Chocolate Chip Cookies with Malt Powder
- 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 dry ingredients: flour, malt powder, baking soda, and sea salt and whisk together. Add the flour mixture and the chocolate chips to the butter mixture.
- 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. You'll have 12 cookies per sheet. If you want to add extra chocolate chips on top of each cookie, now is the time to do that.
- 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).
Recipe FAQ's
Malted milk powder (or malt powder) is a powder that is made up of malted barley and milk powder. This powder has a malt flavor and can be added to drinks and foods. It's most commonly known for its use in milkshakes like chocolate and vanilla, turning them into malted milkshakes which gives the shakes a creamy, slightly nutty and sweet taste.
The malt powder gives these chocolate chip cookies a creamy, slightly nutty and sweet flavor that pairs so well with the rich chocolate. These are one of my husband's favorite cookies!
It provides flavor! The malted milk powder adds a creamy, nostalgic and slightly nutty flavor to these chocolate chip cookies. It really enhances the chocolate chips.
No, because a chocolate malt milkshake is made with more chocolate. These taste more like a chocolate chip cookie with a secret ingredient that makes it better. If you're looking for something closer to that, try Chocolate Malt French Macarons (these taste just like a chocolate malt shake!), Chocolate Malt Biscotti, or Bone Broth Chocolate Milkshake (which tastes just like a malt shake, but doesn't even use malt powder!).
No, there really is no substitute for this.
You just get plain chocolate chip cookies. The magic of this recipe is using the malt powder. If you're leaving it out, you need to replace it with flour.
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.
Too much dry ingredients and not enough wet ingredients, so this usually always means a measuring error. Be sure to use a digital food scale for the best results and accurate measurements every time.
Eggs can vary in size, even ones labeled large. Sometimes this can affect cookie spread and make them spread more if you get too large of eggs. You can weigh eggs to ensure you get the right amount (we did this at my bakery!). One large egg should weigh 50 grams, so for this recipe you need 100 grams of eggs. You need to crack, beat, then weigh the eggs. If you have extra, store in an airtight container in the fridge and use for breakfast or cook up as a food topper for your dog.
Yes, the cookies will be really soft immediately after coming out of the oven. Let them cool completely on the baking sheets, as noted, before moving or eating.
Yes, you can. Ball the dough onto one baking sheet and freeze until firm. Then, transfer the dough to an airtight container or a freezer safe bag and be sure to put parchment paper in between each layer. When you're ready to bake, thaw the cookie dough in the fridge for 24 hours. Then, let the dough come to room temperature before baking as instructed.
Store in an airtight container for up to a week at room temperature. You can freeze them for up to 3 months.
Ways to Enjoy Chocolate Chip Cookies with Malt Powder
- Enjoying with a big glass of milk is always a good idea!
- But, I love cozying up with a hot chocolate like Coconut Hot Chocolate, Caramel Hot Cocoa, or Healthy Gingerbread Hot Cocoa with Bone Broth.
- Make ice cream sandwiches with flavors like Cookies and Cream Coffee Ice Cream or Organic Rocky Road Ice Cream that compliment the malt powder so well!
- Enjoy as an afternoon coffee break with an Iced Blueberry Latte.
More Chocolate Chip Cookies
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Chocolate Chip Cookies With Malt Powder
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
- 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 dry ingredients: 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. You'll have 12 cookies per sheet. If you want to add extra chocolate chips on top of each cookie, now is the time to do that.
- 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.
Video
Notes
- Always weigh ingredients for the best results.
- 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!)
- High Altitude — Bake at 375°F for 8 minutes or until golden brown.
Nutrition
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The malt powder makes these chocolate chip cookies so creamy and lightly sweetened! We’re obsessed with these cookies!