Crinkly, gooey Malted Chocolate Chips cookies. An easy, one bowl recipe you’ll be turning to again and again!
There’s nothing as satisfying as a one bowl cookie recipe. And this one is so very good!
Why Malted Milk Chocolate Chip Cookies?
Malted Milk Powder is the secret ingredient to these deliciously tasty 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 pair well together. Malted milk amplifies the flavor of chocolate beautifully!
- Malted Milk Powder. If you can find it, I recommend Horlick’s. A British milk powder that’s popular in Hong Kong, it’s full of creamy, milky flavor.
- Milk Chocolate Chunks. Swap with bittersweet chips if you prefer a less sweet cookie.
- Brown Sugar.
- Baking Soda.
A note: these are thin + crispy cookies. Similar to Brown Butter Toffee + Chocolate Chips Cookie, they are flat with crispy edges. That’s my preference.
*If you prefer, try baking without the chocolate chips. They will taste like Asian-style sweet milk tea cookies!
- Cream butter and sugars together.
- Add eggs and vanilla, mixing well after each addition.
- Add flour, malted milk powder, baking soda, and salt.
- Add chocolate chunks.
- Scoop onto parchment lined baking sheet.
- Bake and 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.
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 find 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.
Asian grocery stores also carry Malted Milk Powder. Look in the tea/hot drinks section at the Asian grocery store.
Can I freeze these cookies?
Yes, these cookies freeze well. Line a sheet pan with parchment paper and scoop the cookie dough directly on top. Place into the freezer until solid. 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!
How do I store these cookies?
Like all cookies, these taste best the same day they are baked I recommend storing all cookies in a cookie tin. They will be softer on the 2nd day. Feel free to crisp up in a 350F oven if you prefer.
Other recipes starring Malted Milk Powder:
Malted Chocolate Chip Cookies
- Hand Mixer
- Sheet Pans
- Parchment Paper (optional)
- 1 cup unsalted butter (softened at room temperature)
- 3/4 cup brown sugar
- 1/2 cup sugar (white, granulated)
- 2 eggs (large)
- 1 Tbsp vanilla
- 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!