Take a bite of nostalgia with Malted Chocolate Chip Cookies!
There’s nothing as satisfying as a one bowl cookie recipe. And this one is so very good!
The secret ingredient is Malted Milk Powder. Who knew that shelf-stable, non-perishable powdered milk could taste so good in cookies?
Just as miso paste acts as a subtle flavor enhancer in Miso Chocolate Mug Cake, malted milk powder lends so much richness, depth, and flavor to cookies.
You can’t exactly taste it. But you also can’t help but think, there’s something different and tasty about these cookies!
Without the chocolate chips, my oldest daughter says these taste like Asian-style sweet milk tea. I agree — the sweet milky flavor is subtle but definitely there! So if you prefer to make these without the chocolate chips, please try it. I think you’ll be just as satisfied.
But if you need chocolate in your cookies, may I suggest milk chocolate chunks? The milk chocolate + malted milk powder flavor combo work so well together. Bittersweet chocolate also works, as does white chocolate. At the end of the day, it’s really your personal preference.
A note: these are thin + crispy cookies. Similar to my Brown Butter Toffee + Chocolate Chips Cookie, they are flat with crispy edges. That’s my preference.
Like all cookies, these taste best the same day they are baked By the next day, the cookies are less crispy and more soft and chewy. Still good, just different. Enjoy!
What is Malted Milk Powder?
Malted Milk Powder is dehydrated milk mixed with malted barley and wheat flour.
First patented by British brothers James and William Horlick in the 1880’s, Malted Milk Powder was introduced as a fortified milk product that did not require refrigeration.
Nowadays, the advent of modern refrigeration makes it hard to understand the value of such a product. But in the late 1800’s and early 1900’s, this was a novel and convenient way to enjoy dairy.
Notably, British colonizers brought these shelf-stable dairy products wherever they settled (Hong Kong, Indonesia, India, Nigeria, etc.). Many ex-colonized countries still embrace non-perishable dairy products today.
So although many people think of Malted Milk as very North American, it’s actually a commonly used ingredient in Asian households as well!
Where can I buy Malted Milk Powder?
Most regular grocery stores carry Malted Milk Powder. Look in the aisle that sells powdered milk or canned evaporated milk. The most common brands are Nestle Carnation, Ovaltine, or Horlick’s.
Surprisingly, Asian grocery stores also carry Malted Milk Powder. Look in the tea/hot drinks section at the Asian grocery store.
FYI: A friend told me Horlick’s Malted Milk Powder was her favorite. I found it easily at my local Asian grocery store. It was double the price of other malted milk powders but SO delicious! Now it’s my favorite as well. 🙂
If you can find it, I highly recommend Horlick’s!
What does Malted Milk Powder do to cookies?
Malted Milk Powder is considered the “umami bomb” of baked goods. A flavor enhancer that adds subtle sweetness and depth, a small scoop can make everything taste extra rich.
The added lactose and sugar in malted milk ensures even browning and a crispy, chewy texture.
Also, malted milk and chocolate go very well together. Similar to espresso, malted milk amplifies the flavor of chocolate.
Some other recipes starring Malted Milk Powder:
Can I freeze these cookies?
Yes, these cookies freeze well. I line a sheet pan with parchment paper and scoop the cookies directly on top. Place into the freezer until solid. Then transfer to a ziploc baggie for long-term storage (about 2-3 months).
When ready to bake, place frozen cookie dough onto a parchment lined sheet pan. Lower the heat from 375F to 350F and add 1-2 minutes to the baking time. Enjoy!
Malted Chocolate Chip Cookies
- Hand Mixer
- Sheet Pans
- Parchment Paper (optional)
- 1 cup butter (unsalted)
- 1 cup sugar (white, granulated)
- 1/2 cup brown sugar
- 2 eggs (large)
- 1 Tbsp vanilla
- 2 1/2 cups flour
- 1/2 cup malted milk powder (Horlicks brand, preferred)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup/ 8 oz milk chocolate chunks (bittersweet also works)
- flaky sea salt (for sprinkling) (I use Maldon)
- Preheat oven to 375F. Prepare sheet pans with parchment paper.
- In a large bowl, use hand held mixer to cream butter and sugars together. Mix on low speed until just combined. Then increase to medium speed and mix until pale and fluffy, about 3-5 minutes.
- Add vanilla and eggs, one at a time, mixing on low speed after each addition. Be careful not to overmix!
- Add flour, malted milk powder, baking soda, and salt. Mix on low speed until fully combined, about 30-60 seconds.
- Switch to a rubber spatula and add chocolate chunks. Mix until well combined. Use either a medium cookie scoop or 1 (rounded) Tablespoon to scoop onto parchment lined sheet pan. Make sure there's enough space in between, as the cookies do spread out. Bake until browned on the edges and puffy in the middle, about 8-10 minutes.
- Remove from the oven and sprinkle with flaky sea salt. The residual heat will help the salt stick to the cookies. Cool on sheet pan for 5 minutes before transferring to a cooling rack. Eat warm or room temperature. Enjoy!