Double Chocolate Malt Cookies

malted double chocolate chip cookies

Chocolate malt is my new retro obsession.  It’s surprising because, as a child of the 70’s, I would drink Ovaltine, but it wasn’t even a close second to Nestle’s Quik!  There are recipes anywhere and everywhere utilizing malted milk powder these days, so I created my Stuffed Chocolate Malt Cookie Dough Truffles for Easter.  They were insanely good!  This past weekend I made these Double Chocolate Malt Cookies, and they were crispy, chewy, chocolatey, and malty!   I think I’ll always have Ovaltine in my pantry now, but it won’t be for milk drinking!   😉

malted double chocolate chip cookies

I found this recipe from Sweet Pea’s Kitchen via Recipe Girl.  I’ve had them pinned for a while, so here they finally are!  These cookies are simple to make, and super I tasty.  I normally like my cookies on thicker side, but truthfully, what these are lacking in puffiness, they make up in flavor!  Nobody will be complaining, and that’s all that matters. 🙂   Next time I make these, I’m going to chop up some malt balls and drop them in the dough. They’ll be double chocolate AND double malt!  Double the pleasure.  😉

malted double chocolate chip cookies

 

If you have some Ovaltine or another brand of malted milk powder in your pantry, you owe it to yourself to give these cookies a try.  I think it just belongs in baked goods the same way it belongs in milk.  It just tastes better in baked goods!  🙂

malted double chocolate chip cookies

 

Double Chocolate Malt Cookies
 
Prep time
Cook time
Total time
 
Double Chocolate Malt Cookies are crispy, chewy, chocolatey, and malty!
Serves: About 2 dozen
Ingredients
  • 1¼ cups all purpose flour
  • ¼ cup Ovaltine or other malted milk powder
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon instant espresso powder
  • ¼ teaspoon salt
  • 1 stick unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ¾ cup semi-sweet chocolate chips
Instructions
  1. Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk the dry ingredients. Set aside.
  3. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla until incorporated. On low speed, beat in the dry ingredients just until combined. Fold in the chocolate chips. Using 2 tablespoons of dough at a time, form the dough into a ball and place them 3" apart on the prepared baking sheets. Bake one sheet at a time on the middle rack of the oven for 12-14 minutes or until the edges have crisped. Cool on a wire rack.
Notes
Add chopped malt balls for more malt flavor!

Recipe adapted from Sweet Pea's Kitchen