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Malted Double Chocolate Chip Cookies

The ideal thin, crispy, and chewy malted double chocolate chip cookie cooling on a baking sheet and waiting to be enjoyed!
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Thin and chewy malted double chocolate chip cookies with semi-sweet and dark chocolate chips. Perfect for dunking in a glass of milk!

Ingredients

Scale

8 Tablespoons Salted Butter

1 cup Light Brown Sugar – packed

1 Egg – large

1 Tablespoon Vanilla Extract

1/4 cup Malted Milk Powder

1/2 teaspoon Kosher Salt

1 1/2 cups Cake Flour – spooned and leveled (* see note) or 180 grams

1/2 teaspoon Baking Soda

1 1/2 cups Assorted Chocolate Chips – I prefer a blend of 3/4 cup Semi-Sweet Chocolate Chips and 3/4 cup Dark Chocolate chips

Instructions

  1. In a microwave-safe bowl, melt the unsalted butter (8 Tablespoons) until mostly melted. Around a tablespoon or two should remain unmelted when you take it out of the microwave.
  2. Add the melted butter and light brown sugar (1 cup – packed) to a mixing bowl and whisk together until combined.
  3. Add the egg (1 – large) and vanilla extract (1 Tablespoon) to the bowl and whisk together until smooth and fully combined.
  4. Add the malted milk powder (1/4 cup) and kosher salt (1/2 teaspoon) to the bowl and whisk together until smooth and lightened to the color of caramel.
  5. Add the cake flour (1.5 cups or 180 grams) and the baking soda (1/2 teaspoon) to the bowl and gently stir together with a stiff spatula or wooden spoon. It will take a bit to fully come together, but once it does it will be a fairly soft dough.
  6. Stir in the assorted chocolate chips (1.5 cups total).
  7. Using a large cookie scoop, portion the dough onto a plate or baking sheet lined with parchment paper and covered with plastic wrap.
    If the dough is too soft to scoop, let it rest in the fridge for five minutes before scooping.
  8. Let chill in the fridge for two hours then preheat the oven to 350 Fahrenheit.
  9. Place scooped cookie dough on a baking sheet lined with parchment paper and position the dough so that it’s about two inches apart.
    If you aren’t able to fit all cookies on the same baking sheet, let the extra dough rest covered in the fridge until you’re ready to put them in the oven.
  10. Bake for 15-18 minutes or until the edges are golden brown, firm, and the centers are no longer shiny.
  11. Let cool on the tray before enjoying.

Notes

*For the most accurate measurement of flour, either weigh the flour on a kitchen scale or stir the flour with a spoon to break up any dense spots, then spoon it into the measuring cup and level it off with the handle of the spoon or the spine of a knife.

To help with your grocery shopping, I’ve provided a grocery list for the ingredients used in this recipe as well as where they can generally be located in the grocery store.

 

Dairy

  • Salted Butter
  • Egg

Pantry

  • Light Brown Sugar
  • Vanilla Extract
  • Malted Milk Powder – you can typically find it in either the baking aisle or by the powdered hot chocolate mixes
  • Kosher Salt
  • Cake Flour
  • Baking Soda
  • Chocolate Chips of Choice – I prefer to make a blend of semi-sweet chocolate chips and dark chocolate chips

Find it online: https://ficklebeabakehouse.com/malted-double-chocolate-chip-cookies/