Malted Chocolate Chunk Cookies

close up of baked cookie with flaky sea salt

These Malted Chocolate Chunk Cookies are just the BEST! Thin, chewy and gooey from the chocolate, they’re quick to whip up and they have a delicious secret ingredient that you MUST add! 

It’s been a while since I’ve posted a new cookie recipe here on OBB, y’all! I went cookie crazy during the holidays (hi, Soft Maple Snickerdoodles, Mexican Hot Chocolate Cookies and my beloved Dark Chocolate Cranberry Oatmeal Cookies) that I feel like maybe I was cookied-out. 

stack of cookies with glass of milk in the background

But I’m back, baby! With these incredibly delicious, ultra yummy Malted Chocolate Chunk Cookies! 

What is Malted Milk Powder? 

If you were like me 6 months ago, you might not have known what malted milk powder even was! 

It’s a fine yellow-ish powder that you’re able to find at most grocery stores. It has a natural sweetness about it and adds a delicious nuttiness to the overall flavor of the cookies! I ordered mine from Amazon but I’ve also seen it at Target as well.

Why You’ll Love These Cookies: 

Where to even begin?! I love this because they’re not your average cookie. Listen, I love a thick and gooey cookie more than anyone but these cookies were a welcome addition. 

I love that they are thinner, so they are chewier – never at all crispy, but chewy and ultra soft on the inside. The chocolate chunks make the best addition because they really permeate the entire cookie – in almost each bite, you get a little snippet of a gooey chocolate chunk. 

side view of baked cookies with glass of milk in background

I also love the flaky sea salt on the top – it adds the perfect saltiness to the sweet and really works well with that nutty flavor of the malted milk powder I was telling you about. 

They’re so delicious and go perfectly with an ice cold glass of milk – because truly, what is a cookie without milk?!

So let’s get into what you need to make them!

Ingredients You Need: 

  • All purpose flour
  • Malted milk powder 
  • Salted butter 
  • Granulated sugar 
  • Light brown sugar 
  • Egg
  • Vanilla extract
  • Chocolate chunks 
  • Baking soda 
  • Salt 

Best Cookie Baking Tips: 

The good news about this recipe? This cookie dough doesn’t require any chilling! Woohoooo! So that means anytime you have a cookie craving hit, you can immediately start making them and don’t have to wait that long for them to be done! 

Start off by you know…preheating the oven! To 350 degrees to be exact.

Next, go ahead and melt the butter so it can cool a little bit. 

To the butter, add in the both of the sugars and mix with an electric mixer until combined. To this, add in an egg – make sure the egg is room temperature! As well as the vanilla extract. Mix together until combined. 

To the same bowl, add in the dry ingredients! Flour, baking soda, salt and of course that yummy malted milk powder. Mix together until just combined. 

Lastly, using a large wooden spoon, gently stir in the chocolate chunks. It will look something like this: 

extreme close up of cookie dough

Using either a cookie scoop or a tablespoon, scoop out the dough in 1-2 tbsp chunks and roll into a ball. Place the cookie dough balls 2 inches apart from each other on a lined baking sheet. 

side by side photos of cookie dough ball vs. cookie baked

Bake for 7 minutes in the oven – then carefully remove and (this is gonna sound weird but just trust me!) bang the sheet pan down on the counter a few times – this is going to help flatten out the cookies and make them thin and chewy!

Next, put them back in the oven and bake them for another 4 minutes or so. Remove from the oven and let them cool on the pan for about 5 minutes or so and then put them on a cooling rack. 

Sprinkle with flaky sea salt if desired and then devour!

inside of gooey cookie stacked on top of another one

Storing Leftover Cookies: 

These cookies are, of course, best eaten on the day of (who doesn’t love warm cookies!?) but you can always store them at room temperature in a tightly sealed tupperware container and they will last for a couple of days. 

Did you enjoy this recipe? Here are a few others you might like: 

Fudgy Brownie Cookies

Salted Pretzel Brownie Cookies

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

Malted Chocolate Chunk Cookies

These Malted Chocolate Chunk Cookies are just the BEST! Thin, chewy and gooey from the chocolate, they’re quick to whip up and they have a delicious secret ingredient that you MUST add! 

Course Dessert
Cuisine American
Keyword chickpea flour chocolate chip cookies, chocolate chunk cookies, malted milk cookies
Prep Time 10 minutes
Cook Time 11 minutes
Cooling Time 10 minutes
Total Time 31 minutes
Author Haylie

Ingredients

Wet Ingredients:

  • 8 tbsp salted melted butter 
  • 1 large room temperature egg 
  • 1 tsp vanilla extract 
  • 1/2 cup light brown sugar 
  • 1/4 cup granulated white sugar 

Dry Ingredients:

  • 1 and 3/4 cup all purpose flour 
  • 1/4 cup malted milk powder 
  • 1/2 tsp. Baking soda 
  • 1/4 tsp salt 
  • 2/3 cup chocolate chunks

Instructions

  1. Preheat oven to 350. Line a baking sheet with silicon mat or parchment paper. 

  2. Put butter in bowl and microwave for about 30-40 seconds. Remove and let cool for a minute or so.

  3. Using an electric mixer, mix together the butter and sugars until combined.  To this, add in the room temperature egg and the vanilla extract. Mix together until combined. 

  4. Add the flour, malted milk powder, baking soda and salt and combine. 

  5. Lastly, gently fold in the chocolate chunks. 

  6. Scoop into 1-2 tbsp balls of cookie dough and place them about 2 inches away from each other on the sheet. Bake for 7 minutes. Remove and then bang the cookies on the counter for 5-6 times. Put back in the oven and cook for another 4 minutes or so.

  7. Remove once done and let cool on the pan for 5 minutes or so and then remove to a cooling rack. Sprinkle with flaky salt. Enjoy!

Leave a Reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares