How strong is the malted milk flavor in these cookies?

The malted milk powder will add richness and a nutty, almost caramelized flavor, but is not extremely identifiable as malt flavor.

Do I need to let the dough chill before baking?

Yes, let the cookies rest in the fridge for at least an hour to develop flavor. This recipe is formulated so that the cookies will still spread and become thin and crispy after being chilled for an hour. If you let the cookie dough chill for more than an hour, make sure to let it sit at room temperature for a bit before scooping and baking.

How long do these cookies keep? Can I freeze them?

You can keep these cookies in an airtight container for up to a week. The baked cookies also freeze extremely well for about three months -- although even when we intend to save them for later we'll find ourselves eating them straight from the freezer!

Malted Chocolate Chip Cookies - Whisked Away Kitchen

Ingredients

1 cup (230 grams) unsalted butter, softened
1 cup (200 grams) brown sugar
¼ cup (50 grams) granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups (250 grams) all purpose flour, spooned and leveled*
½ cup (60 grams) malted milk powder
1 teaspoon baking soda
½ teaspoon kosher salt
8 ounces (225 grams) semi-sweet chocolate, chopped

Cook Mode Prevent your screen from going dark

Instructions

Cream the softened butter with the granulated sugar and brown sugar until smooth.
Add the eggs and vanilla extract and continue beating until combined.
In a separate bowl combine the flour, malted milk powder, baking soda and salt.
Gradually add the flour mixture to the wet mixture and mix until combined.
Fold in the chopped chocolate.
Cover and refrigerate for 1 hour.
Preheat the oven to 375 F (190 C) and line several baking sheets with parchment paper.
Using a cookie scoop or spoon, portion the dough out into balls (approximately 2 tablespoons of dough each) and place them on the prepared baking sheets 2 inches (5 cm) apart. They will flatten as they cook.
Bake for 10 minutes or until golden brown around the edges. Let the cookies rest on the baking sheet for 10 minutes and then remove to a wire rack to cool completely.

Notes

Spooned and leveled: Scooping a measuring cup into a flour container can result in much more flour than intended, which can affect the success of your cookies. To get a more accurate measurement, use a spoon to lightly scoop flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.