Malted Milk Chocolate Chip Cookies

This is the year of birthday festivities and not just for myself. I recently spent a weekend celebrating a friend and was enlisted as part of her party favor crew. She wanted to share one of her favorite cookies with everyone -  The Pioneer Woman's Malted Milk Chocolate Chip Cookies - so we rolled up our sleeves and got to baking.


On the surface this seems like a fairly standard cookie recipe and part of its beauty is its simplicity. The only difference, and it's something new to me, was the addition of malted milk powder. Apparently this is something readily available in the grocery store - Nestle makes it under its Carnation brand. I'm familiar with Horlicks and Ovaltine powders and I wonder if they would work.

The malted milk powder adds an extra but subtle something that takes it beyond the standard chocolate chip cookie. Although these look like thin crispy cookies, they actually have a nice chew. I don't know much about the science of baking but I wonder if these is also due to the addition of the malted milk powder.

These cookies spread out quite a bit so unless you want one big cookie you won't want to crowd them on the pan. Using a small cookie scoop (about 1 tablespoon) we could get 9 cookies on a standard sheet pan. We also found that they only needed about 8 minutes in the oven. This could vary depending on your oven so play around with it until you get your preferred level of doneness.


Because my friend loves these cookies so much we made an extra recipe and froze them as individual cookie dough balls so she can make them at any time.

For the party we packaged the cookies in paper CD sleeves and tied them up with ribbon. They were a big hit - I think we may have had one package left by the end of the night.


Although this was the first time I made these cookies I think this is going to be one of my new go-to recipes.


Malted Milk Chocolate Chip Cookies

Modified slightly from The Pioneer Woman
Makes about 50-60 cookies (depending on the size of your cookie scoop)

1 cup (2 sticks) unsalted butter, softened
¾ cups brown sugar, lightly packed
¾ cups sugar
2 large eggs
2 teaspoons vanilla extract
½ cup (rounded) malted milk powder
2 cups flour
1¼ teaspoon baking soda
1¼ teaspoon salt
1 12-ounce bag milk or semi-sweet chocolate chips

Preheat oven to 375 degrees.

Cream butter, then add both sugars and cream until fluffy. Add eggs and beat slightly, then add vanilla and beat until combined. Add malted milk powder and beat until combined.

Sift together flour, baking soda, and salt. Add to butter mixture, beating gently until just combined.

Add chocolate chips and stir in gently.

Drop by teaspoonfuls (or use a cookie scoop) and bake for 8-10 minutes. Bake longer if you want crispy cookies. Let cool on the pan for 3-5 minutes before moving to a cooling rack to cool completely (if you can wait that long).


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