Chocolate Chunk + Malt Cookies

If you’re a fan of malted milkshakes or just malt in general these are sure to be a win! We put malt into the dough for a deliciously warming malty flavor. I like making these cookies thin and crispy so there’s a special “not-so-special” technique behind that. You bake the cookies for 10 minutes, take them out mid-baking and bang the tray on the counter to flatten the warm and soft dough. This makes the cookies spread, then you return them back to the oven for another 5 minutes before giving them another good bang. Seems silly but it really works to get nice thin and crispy cookies. As always be careful when banging a hot tray of molten cookies, don’t go too wild with it!

Instead of chocolate chips I went with chocolate chunks which means we get to chop up some chocolate bars. These give the cookie a different look and make for lots of ooey gooey pockets of chocolate which i personally love.

I left some bigger and some smaller chunks of chocolate. Bigger chunks give the cookies a really cool look and make for yummy chocolatey bites!

This dough smells so heavenly and malty! I used a mixer to cream the butter and sugars but it can also be done by hand if you have the will and patience for it. Fold in your chopped chocolate and be sure not to over mix.

No filter because these are golden brown, delicious and perfect right out of the oven! Enjoy with a tall glass of milk or some vanilla ice-cream if you’re feeling adventurous.

Ingredients

• 1/2 cup salted butter, softened - room temperature
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 whole egg + one yolk, room temperature
• 1 1/2 tsp vanilla extract
• 2 cups flour
• 3/4 cup malted milk powder
• 1/2 tsp baking soda
• 1 1/2 cups chocolate chunks, chocolate bar chopped (12 oz of chocolate)

Instructions

1. Start by adding butter, brown sugar, and granulated sugar to the bowl of a stand mixer. Cream together until fluffy and light in color
2. Now mix in the egg and egg yolk, once incorporated add in the vanilla extract and mix.
3. In a separate bowl mix together flour, milk powder and baking soda.
4. Slowly add to the butter and sugar mixture on low speed while mixer is running.
5. Chop up your chocolate and fold into the dough. Once evenly incorporated scoop dough into tablespoon sized balls and place on a parchment lined tray. Make sure there is enough room for them to spread, I give them about 3 inches around.
6. Bake at 350 F for 10 minutes then remove from the oven and bang the tray on the counter so cookies flatten - I know this may sound odd but it’s how you get them to spread and thin crispy cookies! - bake for another 5 minutes then take out and bang on the counter again. Baking for another final 5 minutes, totaling to 20 minutes of baking time.
7. Let the cookies cool for 2 minutes on the baking tray a bit before placing onto a cooling rack. Enjoy!