Salted Malted Crispy Chocolate Chip Cookies
User Reviews
4.7
Salted Malted Crispy Chocolate Chip Cookies
Description
This cookie recipe uses malted milk powder to introduce a distinctive, slightly toasted sweetness alongside traditional flour, helping build a complex flavor profile. The leavening agents baking soda and baking powder contribute to the crispy yet tender texture. Creaming butter with two types of sugar ensures a smooth dough that browns evenly. The addition of both chocolate chips and chunks delivers varied chocolate bites throughout. Chilling the dough for at least an hour solidifies the butter, which helps form thicker cookies that spread less. Baking at 350°F yields golden edges and a soft center. Generous sprinkling of flaky sea salt just before baking balances sweetness and highlights the malt and chocolate notes. These cookies offer a textured, flavor-rich treat that pairs malt's vintage appeal with a classic chocolate chip base.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup malted milk powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt sea salt
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 egg cold, large
- 1 tablespoon vanilla extract pure
- 1 cup chocolate chips semi-sweet
- 1 cup semi-sweet chocolate chunks
- sea salt for sprinkling on cookies, flaky
Instructions
- In a large bowl, whisk together the flour, malted milk powder, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugars until smooth, scraping down the sides and bottom of the bowl with a spatula, as necessary. Add in the eggs and vanilla and beat until well combined.
- With the mixer off, add in the dry ingredients. Turn the mixer on low and beat until just combined. Don’t over mix.
- Stir in the chocolate chips and chocolate chunks.
- Cover the dough and refrigerate dough for at least one hour, you can chill it for up to 72 hours.
- When ready to bake, remove the dough from the fridge. Preheat oven to 350 degrees F.
- Roll the dough into cookie balls, about 2 to 3 tablespoons per cookie, depending on how big you want your cookies.
- Place on a large baking sheet that has been lined with a Silpat or parchment paper, about 2-inches apart.
- Bake in preheated oven for 12 to 14 minutes or until golden brown around the edges. Remove the pan from the oven and give it a good bang on the counter or solid surface. Sprinkle the cookies with flaky sea salt.
- Let the cookies sit on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
- Fluff, spoon, and level flour to measure accurately and avoid dense cookies.
- Chill dough anywhere from 1 to 72 hours to develop flavor and control spread.
- Use Carnation Original Malted Milk Mix for the malted milk powder if available.
- Sprinkle flaky sea salt on top before baking to enhance flavor complexity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 131mg | 5% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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