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Malt Chocolate Chip Cookies

By 18 Comments

Malt Chocolate Chip Cookies

Hi, my name is Annie and I’m addicted to cookies.

Malt Chocolate Chip Cookies

Soft, thick, thin, chewy – you name it I love it.

Although thick and soft with a tiny, tiny amount of crunch around the edge is my favourite.

Malt Chocolate Chip Cookies

I am that person who walks down the candy aisle in the supermarket looking at what I can stick into cookies. My ethos is “if it tastes good alone, it will taste amazing in a cookie”.

Cookie dough is amazing and so are chocolate bars, so it’s win-win, yes?

Malt Chocolate Chip Cookies

Enter these Malt Chocolate Chip Cookies!

Boy, these were good. malt powder is underrated… it should be used all the time, I mean I drink it all the time and am I the only one who, when I put the last spoon in my cup, keep a little bit on the spoon to eat?

Ok, maybe I am, but malt powder is delicious.

Anyway, you should make these cookies, they are stuffed full of chocolate and have the perfect amount of malt powder, it’s not too overbearing, but you can taste it. Heaven…

Print

Malt Chocolate Chip Cookies

Prep Time 6 hours
Cook Time 8 minutes
Total Time 6 hours 8 minutes
Servings 24

Ingredients

  • 1 cup plain flour
  • 1/2 cup bread flour
  • 2 tsp cornflour
  • 3/4 cup malt powder, I used Horlicks
  • 1 tsp bicarbonate of soda
  • 2 cups milk chocolate chips
  • 1 1/2 sticks (170g) butter, at room temp
  • 1/2 cup caster sugar
  • 1/2 cup light brown sugar
  • 2 eggs

Instructions

  1. No need to preheat the oven yet, this dough needs to chill.
  2. Place the flours, malt powder, bicarb and milk chocolate chips into a medium sized bowl and stir together until combined. Leave to one side.
  3. Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
  4. Add in the eggs.
  5. Mix until well incorporated and smooth, about 1 minute on med- high speed.
  6. Add in the flour mix and mix on low speed until a dough forms.
  7. Tip the dough into a medium sized bowl, the bowl you measured the flour in is fine.
  8. Cover the bowl in clingfilm and place in the fridge for at least 6 hours, if possible overnight.
  9. Once chilled, preheat the oven to 180 degrees C/350F and line 2-3 baking trays.
  10. Using a 1.5tbsp or 2tbsp (I used a 2tbsp one) cookie scoop, place balls of dough 2 and 1/2 inches apart on your baking trays. Flatten the dough ball ever so slightly, just so they don't roll off the trays when being transported to the oven (that would be tragic, obviously).
  11. Place in the oven for 8-9 minutes for 1.5tbsp cookies and 10-12 minutes for 2tbsp cookies. Cookies are done when lightly browned around the edges and still soft and underdone in the middle.
  12. Leave to cool on the baking trays for at least 10 minutes before transferring to a wire rack to cool completely.
  13. Once cooled, cookies will keep in an airtight container for up to 5 days.

Recipe Notes

Recipe by Annie

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Enjoy 🙂

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Comments

  5. I am pinning these and baking them for sure! (Printing as I type!) I agree with you Annie…Malt powder IS underrated! My little one saw the sign of Malt Shakes and asked what they were…and I told him the best shakes EVERRR! Love how you used the powder in these!! YUM

    Reply

  7. Annie,
    I will take a dozen of these cookies, please! Thank you so much for sharing with Full Plate Thursday and have a fabulous weekend.
    Come Back Soon!
    Miz Helen

    Reply

  14. These look like my kind of cookies, there great. I've only just started to use malt powder in my baking and I'm lookout for more recipe with it included, I shall be saving this one :). I found your blog on Melt in your Mouth Monday's on Made Ahead Meals for Busy Moms.

    Reply

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