Malted Chocolate Chip Cookies

Malted Chocolate Chip Cookies

A batch of springtime chocolate chip cookies that coincides with *hopefully* the last snow this year! I’m keeping my fingers crossed that we’re on the cusp of spring. I had a work function last night and as I was walking to the Stamford train station around 9pm I saw a whole heard of bunnies running around!

Malted Chocolate Chip Cookies

It was too dark and they were too darn fast for me to catch any pictures but next time I’ll have my camera ready when I pass that spot.

I felt like chocolate chip cookies the past weekend and I’ve already made so many different variations. I was on the lookout for something new and fun!

There is a cheap oven in our rental house and the temperature is terribly inconsistent. The cookies came out soft and chewy instead of thin and crisp but it didn’t matter. They have a nice subtle malty flavor that goes well with the chocolate chips. Check out the pictures on Portuguese Girl Cooks for what they’re supposed to look like.

I found the yellow and pink springtime chocolate chips at Walmart. The bowl the cookies are sitting in is a cat holding a ping pong paddle. Just so you know.

Malted Chocolate Chip Cookies

Malted Chocolate Chip Cookies

Yield: 2 dozen

Malted Chocolate Chip Cookies


2 cups AP flour

1 1/4 tsp baking soda

1 1/4 tsp salt

1 cup chocolate chips

1 cup unsalted butter (2 sticks), melted

1 cup light brown sugar, packed

1/2 cup granulated sugar

2 eggs

1/2 cup +2 tbs malted milk powder (I used Ovaltine)

2 tsp vanilla


  1. Preheat the oven to 375 F and line a baking tray with parchment paper.
  2. In a medium sized bowl whisk together the flour, baking soda and salt.
  3. In the bowl of an electric mixer beat together the melted butter and sugars for two minutes. Add in the eggs one at a time, beat until incorporated. Add in the vanilla and malted milk powder.
  4. Add in the flour mixture and beat until just combined. Fold in the chocolate chips.
  5. Place heaping scoops on the prepared baking sheet two inches apart and bake for 9-12 minutes until the edges are golden brown.


Mine didn't come out flat and crispy like the originals...probably because our oven is crappy.

adapted from Portuguese Girl Cooks

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