I can’t believe that I haven’t posted a recipe since Christmas Eve! I never intended to take January off from posting, but it happened and that’s ok! Let’s bring in February with the best: cookies! Malted Chocolate Chip Cookies, that is. A standard chocolate chip cookie gets a face lift with the addition of ever-so-decadent malt powder. Dreams really do come true.
When making malts, I’m the type of person that not only puts a generous amount of malt powder inside my malt, but also a nice dusting of that velvety goodness on top before I dunk my straw in. YOLO, right?! Adding malt powder to this batch of chocolate chip cookies takes the flavor to next level. You get a since of creamy and nuttiness as you sink your teeth into the cookie.
I vote that you should make a batch of these Malted Chocolate Chip Cookies, pull out the blender and whip up some decadent malts, invite me over and we can be best friends forever as we sip malts and eat Malted Chocolate Chip Cookies together. It’s like one of those perfect movie scenes that end in happy dancing, rainbows and sunshine.
Malted Chocolate Chip Cookies
A standard chocolate chip cookie gets a face lift with the addition of ever-so-decadent malt powder. You will get a slight creamy and nutty flavor as you bite into each cookie!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 18-20 cookies
- 2 sticks (16 tablespoons) butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2/14 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoons malt powder
- 12 oz semi-sweet chocolate chips
- Preheat your oven to 350 degrees. In the bowl of an electric mixer, beat together the butter, sugar and brown sugar on medium speed until light and fluffy, about a few minutes. Reduce the speed to low and add in one egg at a time until completely incorporated, making sure to wipe down the sides and bottom of the bowl in between each addition. Mix in the vanilla extract.
- In a small bowl, combine the flour, baking soda, salt and malt powder. Slowly add the flour mixture into the butter mixture with the mixer speed on low until a cookie dough forms. Using a rubber spatula, fold in the chocolate chips until combined.
- Using a tablespoon scoop, scoop rounded tablespoons of cookie dough balls onto a non-greased cookie sheet, placing them a couple inches apart. Bake the cookies for 8-10 minutes, or until slightly golden brown and the centers of the cookies have set. Repeat until all the cookie dough has been used. Let the cookies cool for a few minutes on the cookie sheet before transferring them to a wire rack to cool completely. Enjoy!