Where my malt lovers at? *raises hand*
I’m a huge fan of malt. Like, dump tons in my shake fan. Once upon a time, I worked at a shake shop. We got to tinker around with and make our own shake flavors if we wanted, and malt was always high on my list.
I’d be darned if anyone found out about it though, because when I was a teenager, it seemed like only old men ordered malts. Clearly, in my teenager mind, it was an old person flavor and my affection for it shouldn’t be announced to anyone.
But I’m here to announce it loud, guys! Malt is awesome! And if you haven’t tried it before, now is certainly the time.
It only made sense to me to make some malted chocolate chip cookies. So here we are.
Speaking in cookie terms, these are more of a thin, chewy cookie. And man, they are packed full of flavor. That’s because I start the cookies in the best possible way–browned butter. For tips on browning butter, check out my cookie bar post. Then malt is stirred into the browned butter. Are you drooling yet?
I like using milk chocolate chips in these because it really complements the malt in the cookie.
I hope you love these as much as I do!
Malted Chocolate Chip Cookies
Ingredients
- 14 tablespoons butter
- 1/2 cup malt powder
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla
- 1 2/3 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 cup milk chocolate chips
Instructions
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In a small saucepan (don't use a dark saucepan because you won't be able to see the browning of the butter), melt the butter over medium low heat. Continue cooking until butter is an amber color and butter solids are browned. You'll smell a nutty aroma. Be careful not to burn the butter. Remove from heat and pour browned butter into a large bowl to cool.
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Add malt powder to the browned butter and stir to remove any lumps. The mixture should be smooth. Let cool for several minutes, then add brown sugar and granulated sugar. Stir for a few minutes to allow the mixture to cool even more. Once it has cooled down, but still warm, add the egg, egg yolk, and vanilla then stir well for a few minutes to incorporate.
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Add dry ingredients, and stir until just combined. Add chocolate chips and make sure they're evenly distributed. Scoop batter onto two cookie sheets covered with parchment paper (about two tablespoons of dough per cookie) and place sheets into the fridge for 30 minutes.
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Preheat oven to 375 F. Bake cookies for about 10 minutes or until edges are lightly browned. Allow to cool for a few minutes on the baking sheet then transfer to a cooling rack and allow to cool. Enjoy!
