Rich, chocolatey, and so good! These Malted Chocolate Chip Cookies taste so good that they are addicting to eat. I could not stop grabbing seconds, thirds, and even fourths!
These cookies are made with brown butter, malted milk powder, and rich chocolate chips. These cookies have a slightly crispy edge and a warm gooey center. That is the perfect cookie for me! The best part about these cookies is they are so easy to make and taste so good to eat!
The inspiration...
Kicking off my weekend right with these delicious Malted Chocolate Chip Cookies! I was craving a classic cookie this past weekend so I decided to spice up this recipe by adding Ovaltine into the cookie dough. I have used Ovaltine in different cookie dough recipes like with my oreo chocolate chip cookies and it really enhances the cookie flavor. The Ovaltine flavor does wonder to the taste of the cookie dough. It will taste like a hot chocolate Ovaltine in cookie form! What is not to love about that?!
It was Cinco de Mayo on Thursday and Mother's day on Sunday. This is the perfect cookie to make for a weekend celebration. I find that during holiday celebrations I need to bake something simple and easy because I am always limited in time when I am with family. These cookies are perfect because they take 40 minutes to whip up and taste DELICIOUS! I doubled the batch so I can have lots of cookies to celebrate with my family AND I made a batch of smaller-sized cookies so that they are easy to grab. I love playing around with the size of cookies and for me the smaller the better!
What makes these cookies taste so good?
The trick to this cookie is the malted milk powder (Ovaltine) and brown butter. The combination is MAGIC!
Brown butter brings out that rich, toffee flavor, and honestly enhances any cookie dough recipe. The malt powder makes these cookies creamy and pairs well with the brown butter elements. Malt powder is normally in milkshakes and ice cream desserts. It is made from barley wheat and brings out a rich nutty flavor. You can't go wrong with this flavor combination!
Two key tips:
Malted milk powder - I used the classic brand, Ovaltine, but any malted milk powder will work. You want to make sure that it has malt flavor in the mix you buy because that is what brings out those wonderful flavors I described above.
Banging the cookies - this cookie dough is wetter so it is likely to spread in the oven which makes it perfect for forming a nice crinkly edge. To do this, halfway through baking take out the baking sheet and bang the cookies on the counter. Then, return the cookies to the oven to bake again. This will create a nice wrinkly edge to the cookie with a gooey center.
Malted Chocolate Chip Cookies
Serving size: 24
Total Time: 45 minutes
1 cup unsalted butter
3/4 cup brown sugar
1/2 cup sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup Ovaltine classic malt flavor milk powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
Step 1: Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Step 2: In a small pot over high heat, brown 1/2 cup of the unsalted butter. Let the other stick of butter sit out to soften at room temperature. To brown the butter, add 1/2 cup of butter to a small pot and turn the heat on high, stir the butter as it melts, and watch carefully as the butter boils. The butter will brown at the bottom of the pan quickly as you stir the butter in the pot. Once the butter browns, pour the butter into a bowl and place the bowl in the freezer to let cool for 10 minutes.
Step 3: In a standing mixer with a paddle attachment, whip the softened, brown sugar, sugar, and brown butter until smooth. Scrape down the sides and make sure the butter and sugar mixture is cool so it does not cook the eggs. Then, add in the eggs and vanilla extract. Whip until creamy and smooth.
Step 4: Next, fold in the flour, malt milk powder, baking soda, and salt. Mix until the dough forms. It should turn a nice chocolate color from the malt milk powder. Then, fold in chocolate chips into the dough until chips are evenly throughout.
Step 5: Scoop 1 tablespoon of cookie dough per cookie dough onto the baking sheet. The dough will spread slightly so I use less cookie dough. Place in the oven and bake for 5 minutes. Take out of the oven and bang on a surface to let the cookies flatten out slightly. Return the cookies to the oven and bake for an additional 5 minutes. When the cookies are ready, remove them from the oven and let cool. The cookies should be slightly underdone and they will set as they are cooling on the baking sheet. Enjoy!
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