Salted Malted Crispy Chocolate Chip Cookies

Step 1

In a large bowl, whisk together the flour, malted milk powder, baking soda, baking powder, and salt. Set aside.

Step 2

In the bowl of a stand mixer, cream together the butter and sugars until smooth, scraping down the sides and bottom of the bowl with a spatula, as necessary. Add in the eggs and vanilla and beat until well combined.

Step 3

With the mixer off, add in the dry ingredients. Turn the mixer on low and beat until just combined. Don’t over mix.

Step 4

Stir in the chocolate chips and chocolate chunks.

Step 5

Cover the dough and refrigerate dough for at least one hour, you can chill it for up to 72 hours.

Step 6

When ready to bake, remove the dough from the fridge. Preheat oven to 350 degrees F.

Step 7

Roll the dough into cookie balls, about 2 to 3 tablespoons per cookie, depending on how big you want your cookies.

Step 8

Place on a large baking sheet that has been lined with a Silpat or parchment paper, about 2-inches apart.

Step 9

Bake in preheated oven for 12 to 14 minutes or until golden brown around the edges. Remove the pan from the oven and give it a good bang on the counter or solid surface. Sprinkle the cookies with flaky sea salt.

Step 10

Let the cookies sit on the baking sheet for 5 minutes before transferring to a cooling rack.