Malted milk chocolate chip cookies elevate a familiar favorite with a warm, toasty sweetness from malted milk powder. That malty nuance deepens the flavor, pairing beautifully with melty chocolate chunks for a cookie that tastes richer and more complex than a standard chocolate chip.
If you like chewy, bakery-style cookies, try my King Arthur Chocolate Chip Cookies for rich flavor and soft centers.
Here’s Why This Malted Milk Chocolate Chip Cookie Recipe Works
Malted flavor: Malted milk powder brings a caramel-toffee note and a subtle dairy depth that plain sugar can’t provide.
Perfect texture: These cookies bake up with soft, chewy centers and slightly crisp edges—just the right amount of spread for a bakery look without becoming flat.
Balanced sweetness: Brown sugar contributes moisture and richness, while a modest amount of granulated sugar keeps the dough light.
Chill time pays off: Refrigerating the dough concentrates the flavor and helps the cookies hold their shape, creating thicker, more satisfying bites.
For a salty-sweet variation, consider chocolate chip potato chip cookies—crunchy and addictive.
Recipe Tips
Use malted milk powder, not malt powder. Malted milk powder combines malt with milk solids, which contributes both flavor and texture. That combination is what gives these cookies their distinctive character.
Do not substitute Ovaltine. Ovaltine is a malted drink mix that contains additional ingredients and extra sugar, so it won’t give the same result as pure malted milk powder.
Chill the dough at least one hour. Chilling helps develop flavor, prevents excessive spreading, and yields cookies with crisp edges and tender centers.
Storage: Store baked cookies at room temperature for up to a week. The dough freezes well for up to two months—portion into balls and thaw in the fridge before baking.
If you want more cookie ideas, cowboy cookies are loaded with pecans, coconut, and oats for a hearty, nostalgic treat.
Chocolate Chip Malt Cookies
These malted milk chocolate chip cookies show how a small ingredient change can transform a classic. The malt adds depth and chewiness, while the chocolate delivers that satisfying gooey contrast—altogether a bakery-quality cookie you can make at home.
Malted Milk Chocolate Chip Cookies
If you haven’t tried malted milk in cookies before, expect a richer, chewier result you’ll want to bake again.
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Ingredients
- 1 cup butter, 2 sticks, softened
- ¾ cup brown sugar, 150 grams
- ¼ cup granulated sugar, 50 grams
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- ⅔ cup malted milk powder
- 2 ⅔ cups all purpose flour, 320 grams
- 1 ¼ teaspoons baking soda
- 1 teaspoon salt
- 1 ½ cups chocolate chips, or chopped chunks
Instructions
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Combine the butter, brown sugar, and granulated sugar in a mixing bowl. Beat on medium-high speed several minutes until light and creamy.
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Add the egg, egg yolk, and vanilla. Beat until combined, then beat in the malted milk powder.
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In a separate bowl, whisk the flour, baking soda, and salt to remove lumps. Add to the wet mixture and stir just until combined.
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Fold in the chocolate chips. Cover and refrigerate the dough for at least 1 hour to chill.
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Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
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Portion the dough with a 1-tablespoon cookie scoop and arrange balls on the baking sheet, spaced about 2 inches apart.
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Bake 9 to 11 minutes, until edges are lightly golden. Let the cookies rest on the baking sheet 2–3 minutes, then transfer to a rack to cool completely.
Notes
Ovaltine is not an equivalent substitute. It contains extra ingredients and sugar, so it will alter the flavor and texture compared with straight malted milk powder.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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