These Malted Milk Chocolate Chip Cookies are loaded with delicious malty flavor that will keep you coming back for more. The perfect Easter treat by using colorful malted milk chocolate eggs!
Who likes Whoppers? I do, I do! Seriously, did you know that malted milk is like an AMAZING flavor? Well, it is. Malted milk powder is an interesting story. Originally it was made with the thought that it could become some type of enriched baby formula. That never really caught on, but the Malt Shoppes of the 50’s sure did! Why have we eliminated malts so much and gone with shakes now? I honestly LOVE malt flavor.
I got my hands on a big old container of malt powder recently and was just craving some malted cookies. I really wanted to amp up the flavor though, because GO BIG OR GO HOME, RIGHT? I am happy to say, that these malted milk chocolate chip cookies are one of my favs now! They are crispy and chewy all at the same time. And they taste just yum. MAKE SOME NOW. Do it.
Like I said in this other post with my Chocolate M&M Cookies, I’ve learned a thing or two about cookies and altitude. So I wanted to throw out a little more advice (generally and specifically for this recipe) for you in case you are still searching for the perfect combo for where you live:
I am at about 4,000 feet.
if you are at a higher altitude or like a thicker cookie, cut out one egg yolk. If you are at a lower altitude, cut out 1/4 to 1/2 cup of the flour unless you like a thicker cookie.
Malted Milk Chocolate Chip Cookies
- 1 cup unsalted butter 2 sticks
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 egg
- 2 egg yolks
- 1 teaspoon vanilla
- 1/2 cup malted milk powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups and 1/2 all-purpose flour
- 1 cup chocolate chips
- 1 cup Whoppers or Mini Robin's Eggs chopped if you are that ambitious
Cream butter, brown sugar, and sugar until creamy.
Add egg, yolks, and vanilla and mix until smooth.
Add malt powder, baking soda, salt, and flour. Stir until combined.
Mix in chocolate chips and whoppers.
Scoop into 3 tablespoon balls.
Chill in the fridge for 10 minutes.
Bake for 8-11 minutes at 350 F or store in bag in the fridge or freezer until cook time.