Malted Chocolate Cookies
Indulge in these perfectly chewy Malted Chocolate Cookies, combining rich chocolate with a unique malty flavor, perfect for any gathering.
Ingredients
Wet Ingredients
- 113 g unsalted butter, melted
- 150 g white sugar
- 1 large chilled egg
- 1 tbsp neutral cooking oil
- 1 tsp vanilla extract
- ½ tsp fine sea salt
Dry Ingredients
- 45 g Dutch-process cocoa powder, sifted if needed
- ½ tsp baking powder
- 96 g all-purpose flour
- 30 g malted milk powder
Chocolate
- 128 g milk chocolate, roughly chopped
- Flaky sea salt for topping
Instructions
Preparation
- Heat the oven to 350°F (175°C). Place oven racks near the center and line two baking trays with parchment paper.
- In a large mixing bowl, whisk the melted butter and sugar until smooth and slightly creamy.
- Add the cold egg, oil, vanilla, and salt. Continue whisking until the mixture becomes glossy and thick.
- Mix in the cocoa powder until fully blended, then stir in the baking powder.
- Fold in the flour and malted milk powder using a spatula.
- When the dough is almost combined, add the chopped chocolate and mix gently until evenly distributed.
- Scoop the dough into 20 portions using a cookie scoop or large spoon, spacing them evenly across the prepared trays.
- Sprinkle the tops lightly with flaky sea salt.
Baking
- Bake for 8-10 minutes, rotating the pans halfway through baking. The cookies should look set around the edges while remaining soft in the center.
- Leave the cookies to cool directly on the baking sheets before serving. Store in an airtight container at room temperature for up to 4 days.
Notes
To enhance texture, chop chocolate into varying sizes; for a pronounced malt flavor, adjust malted milk powder. For added crunch, consider incorporating nuts. Store cookies with a slice of bread in humid climates to maintain freshness. Can freeze for up to 3 months.