Malted Milk Chocolate Chip Cookies
Malted milk balls were never one of my favorite candies growing up. I would get Whoppers when trick or treating and Robin’s Eggs in my Easter basket – and I would eat them – but they weren’t among the first items I would reach for, nor among those that I would hoard (saving the best for last). I do remember thinking that it was fun to crack them open in my mouth and suck on them. The malted milk center would rapidly dissolve with a strange pulling sensation on my tongue and leave a hollow chocolate shell behind, but that novel feeling wasn’t enough to sway me from my die hard candy favorites. However, in recent years, I have discovered that the naturally sweet, slightly nutty, creamy, caramel notes of malted milk bring something very special to certain baked treats, like these malted milk chocolate chip cookies.
These cookies start with the same base recipe as My Perfect Chocolate Chip Cookies. They then get a double dose of malty goodness. First, I added As an Amazon Associate I earn from qualifying purchases.Malted Milk Powder along side the regular dry milk powder while browning the butter. This ensures malt flavor in every bite of these cookies. Then I replaced over half the chocolate chips with malted milk balls (depending on what size cookies you make these can be whole in larger cookies or coarsely chopped/crushed in smaller cookies).
If you are a fan of chocolate malts, malted milk balls, or any other sweet treat that incorporates malted milk powder, this recipe is a must bake! Even if you typically aren’t a fan of any of those things, I think these cookies will surprise you, if you just give them a chance 😉
Malted Milk Chocolate Chip Cookies
Equipment
- As an Amazon Associate I earn from qualifying purchases.kitchen scale (or measuring cups and spoons)
- medium bowl
- large saucepan
- whisk
- spatula
- cookie scoop (#30 or #40)
- large baking sheets
Ingredients
- 360 g flour
- 9 g salt
- 7 g baking powder
- 336 g unsalted butter
- 25 g malted milk powder
- 25 g dry milk powder
- 150 g granulated sugar
- 330 g dark brown sugar packed
- 15 ml vanilla
- 1 egg large
- 2 egg yolk large
- 280 g malted milk balls (or mini robin's eggs)
- 270 g semisweet chocolate chips
Instructions
- Whisk flour, salt and baking powder together in medium bowl; set aside.360 g flour, 7 g baking powder, 9 g salt
- Place 224g (16 tbsp) of the butter, malted milk powder and dry milk powder in a saucepan over medium-high heat until the butter is melted. Continue cooking, whisking constantly until the butter is dark golden brown and has nutty aroma (about 8 minutes, watch closely as the mixture can go from golden to scorched very quickly). Remove pan from heat and stir the remaining 112 g (8 tbsp) of butter into the hot butter until completely melted.336 g unsalted butter, 25 g malted milk powder, 25 g dry milk powder
- Immediately transfer the browned butter mixture to a large mixing bowl, add both sugars and beat until well combined. Allow to cool to room temperature. Beat the sugar and butter until the mixture starts to thicken, lighten in color and become creamy.150 g granulated sugar, 330 g dark brown sugar
- Add the egg, egg yolks and vanilla, beat until mixture is smooth with no sugar lumps remaining, about 30 seconds.15 ml vanilla, 1 egg, 2 egg yolk
- Using a rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in the malted milk balls and chocolate chips giving dough final stir to ensure no flour pockets remain.270 g semisweet chocolate chips, 280 g malted milk balls
- Immediately scoop the mixture into balls using a #30 (2 tbsp) cookie scoop. Cover the balls of dough with plastic wrap and rest in the refrigerator at least overnight or until ready to bake.
- When ready to bake, pre-heat the oven to 350°F. Remove the dough balls from the refrigerator and arrange on 2 large, parchment lined baking sheets about 2 inches apart.
- Bake until golden brown but still soft, about 10-12 minutes. Cool on the pan for a few minutes before removing to a wire rack to finish cooling. Store in an air tight container.
Notes
- You can make these cookies smaller if you like, using a #40 cookie scoop instead. If you do, reduce the baking time to about 8-10 minutes. I would also recommend coarsely chopping/crushing the malted milk balls.
- Because of the single egg, this isn’t the simplest recipe to cut down. But if you do want to try, I would recommend whisking the egg until it is homogenous in color/texture and then splitting it in half. Typically, half of a large egg would be about 25 g.
- Be very careful not to overbake these cookies. Not only will the cookie itself become overly crisp and dry, but the centers of the malted milk balls will melt and compress becoming very hard and unpleasant chunks in the cookie.
Nutrition
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