malted milk cookies

Malted milk cookies are extra special! Enjoy chewy chocolate chip cookies with the addition of Whoppers malted milk balls and powdered malted milk. The flavor is irresistible.

MALTED MILK COOKIES

butter, melted

(lightly packed) light-brown sugar

egg, room temperature

vanilla extract

all-purpose flour

malted milk powder

baking soda

salt

(roughly-chopped) malted milk balls

(roughly-chopped) baking chocolate or chocolate chips

In a large bowl, combine melted butter and light brown sugar. Add large egg and vanilla extract. Whisk until combined. Add flour, malted milk powder, baking powder and sea salt. Stir until all ingredients are fully incorporated, and no large lumps remain.

Add malted milk balls and chocolate chunks to the bowl. With a wooden spoon, fold the pieces into the cookie dough. Cover the bowl with plastic wrap and refrigerate for 45 minutes.

In the meantime, preheat the oven to 350°F.

Once the cookie dough has chilled, scoop round (1.5-tablespoon) balls with a metal scoop. Drop the pucks of dough directly onto the prepared baking sheets. Leave at least 2 1/2-inches between the pieces. To help reduce spread in the oven, chill the trays of dough in the freezer for 10 minutes (or in the fridge for 15 minutes).

Bake 10 to 12 minutes, or a bit longer of needed &#8211; until the edges are golden blonde. As soon as the treats come out of the oven, press additional pieces of chocolate or malt balls into the cookies, if desired. Sprinkle the tops with a pinch of flaky salt (optional). Allow cookies to cool to room temperature on the baking tray. Then transfer them to a metal rack to finish shedding heat.

Brown Butter Malted Milk Chocolate Chunk Cookies

(½ cup + 1 tablespoon) unsalted butter, sliced

sugar

(½ cup) light brown sugar

(1½ cups) plain or all purpose flour

milk, room temperature

(¼ cup) malted milk powder

(3.5 oz) 70% dark chocolate, chopped

(3.5 oz) 65% milk chocolate chips

To make the brown butter: Place sliced butter ( butter is sliced so that it melts faster and evenly) in a saucepan over low heat. Slowly melt the butter until it is foamy on the surface. Pour the melted butter into a heatproof or glass bowl. Let it stand for 1 minute. Use a teaspoon and carefully remove the foam from the surface. Return the melted butter to the saucepan and heat until light brown specks begin to form and you smell a nutty aroma. Remove from heat and and pour into a small bowl with all the bits. Leave it to cool for 20 minutes and then place in the fridge to chill for 1 hour.

Sift flour, baking soda and salt in a large mixing bowl. Set aside.

In the bowl of a stand mixer, beat together brown butter, brown sugar and granulated sugar . Add whole egg, then yolk and vanilla extract on low speed and beat until well blended.

Add flour, malted milk powder and beat on low until just incorporated.  Mix in milk. Fold in the chocolate chunks.

Cover the cookie dough and chill in the fridge for at least 2 hours or overnight. ( The cookie dough will be quite sticky at this stage to rolls)

Take the dough out of the fridge and leave to soften to room temperature for 10 minutes

Pre-heat oven to 160°C Fan/180°C/350°F. Line 2 baking tray with parchment paper.

Scoop two tablespoons each of the cookie batter and roll into balls. Place cookie balls on the baking tray at least 2 inches apart. If desired, press a few chocolate chunks on top of the cookie dough balls.

Bake for 10 – 12 minutes. Remove from oven and place on cooling rack. The centre of cookies may look slightly under baked. Leave to cool for at least 10 minutes before serving.

These are *the best* Chocolate Chunk Cookies you'll ever have! Got a craving for a sensational chocolate chip cookie? Look no further than these cookies that are infused with nutty brown butter, malted milk powder, and fresh chopped chocolate. They're extra rich in taste with a toasty, caramelized flavor and peak indulgence to satisfy that cookie craving! Step-by-step photos and freezing instructions, too!

Malted Milk Brown Butter Chocolate Chunk Cookies

unsalted butter

dark brown sugar

vanilla essence (I use vanilla bean paste)

eggs

baking powder

chocolate

Flaky Maldon salt, as garnish- optional

Brown the butter

​​In a small, light-colored (inside) saucepan, melt the butter over medium heat. Once the butter melts, it will get foamy and you will hear it bubbling as it cooks. Then it will take on a clear, light golden color. Note: Do not leave the pot unattended for long during the browning process as it can burn very quickly. Stir the butter every so often, scraping up any bits as you stir, until it turns deep brown and has a nutty aroma with brown bits on the bottom, about 8-10 minutes.

Once achieved, remove from heat. Set the browned butter aside to cool down slightly before we assemble the cookie dough batter.

Build the cookie dough batter

In a large mixing bowl, combine the granulated sugar, brown sugar, vanilla essence, eggs, and reserved brown butter. Whisk the wet ingredients well to thoroughly combine.

In another medium bowl, combine the flour, malted milk powder, baking soda, baking powder, and salt. Whisk the dry ingredients well to combine. Then slowly add the flour mixture into the bowl and use a rubber spatula to fold the dry ingredients into the wet until just combined and there are no more streaks of flour. 

Then add the chopped chocolate and use a rubber spatula to fold the chopped chocolate into the cookie dough batter until evenly distributed throughout the batter.

Shape cookies

Line a quarter sheet pan with parchment paper and set aside. Use a large spring-loaded cookie scoop to form the cookie dough balls. Simply scoop and then pop the cookie dough ball out onto the prepared quarter sheet pan (it&#8217;s okay if they&#8217;re touching)- do not roll the cookie dough balls in your hands. Repeat this process until all cookie dough balls are formed- you should end up with about 18 cookies. &gt;&gt; Pro tip: As you work through the dough, be sure to dot the top of the dough balls with pieces of chopped chocolate; this will give you those lush chocolate puddles on the surface of the cookie, too!

Chill the cookie dough

Cover the sheet pan with plastic wrap or foil and transfer the shaped cookie dough into the refrigerator to chill for at least 2 hours and up to 24 hours.

Preheat the oven &amp; bake

When ready to bake, preheat the oven to 350°F. Line two (if baking all of the cookies) large baking sheets with parchment paper. Place about 7-8 cookie dough balls (or the desired amount of cookies) onto the sheet with some space between each one as spreading will occur. Bake the cookies at 350°F until lightly golden brown, about 9-10 minutes.

Finish &amp; serve

As soon as the cookies exit the oven, gently drop/tap the baking sheet on the counter to deflate the cookies and encourage the chocolate to spread out and puddle- I like to do this about 2 times. Then sprinkle the cookies with flaky salt, if desired. Let the cookies stand for at least 5-7 minutes to cool slightly. Enjoy!

These chocolate chunk cookies are the best chocolate chunk/chip cookies I've ever had. Hands down! It must be the browned butter and malt powder, because this is not your average chocolate chip cookie. The recipe is well written as I was concerned about browning the butter correctly. But the amount of detail in the description was just perfect. Definitely go with the recommended chocolate brands for the best melting. I halved the recipe and still got about 15 cookies. I'm freezing them and baking as needed. 

I swear these are amazing. I cooked them too long on the first try, so I wasn't that happy with those, but then I baked them today taking them out early before the time was up.  I had to pause the TV and just savor them because they were too good. I have an issue though, which I have with all other brown butter recipes which is the cookies get sour spots. Like tangy in certain parts. Could it be that I brown the butter for too long? I'm not sure why some of them are sour.

These are hands down one of the best chocolate chip cookies I’ve ever made, and I’ve had a lot. They have a crisp exterior and a gooey, rich center. Your recipes are divine! This is definitely going to be my go-to. Thank you for this recipe! 

These cookies are perfection! Crispy, chewy goodness :) I took them to work and they were GONE in minutes. Thank you!!

https://content.jwplatform.com/videos/&rdquo;0cA3VK4v&rdquo;.mp4

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