Description
These malted chocolate chip cookies are a delicious twist on classic chocolate chip cookies. The addition of malted milk powder adds an amazing depth of flavour! Packed with dark chocolate chunks and chopped mini eggs, this is a small batch baking recipe that makes 12 chewy cookies, with no mixer needed. You can also freeze the dough to bake off just a few cookies at a time.
Ingredients
Scale
- 90g unsalted butter, melted and cooled (re-weigh after melting and add a little extra butter if needed)
- 120g light or dark brown sugar
- 45g granulated sugar
- 1 large egg (50g not including the shell), at room temperature
- 1 tsp vanilla bean paste or extract
- 160g all-purpose flour
- 45g malted milk powder (see notes)
- 1/2 tsp kosher salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 130g mini eggs, coarsely chopped, plus more for on top of cookies
- 85g dark chocolate, coarsely chopped, plus extra for the tops if desired
- Flaky sea salt such as maldon for finishing
Instructions
- In a large bowl, place the melted butter, brown sugar, granulated sugar, egg, and vanilla. Whisk until well combined and slightly lightened in colour.
- In a medium bowl combine the flour, malted milk powder, salt baking powder, and baking soda. Add to the wet ingredients and mix with a spatula until just combined (some flour streaks still remaining is fine)
- Add the chopped mini eggs and chocolate, and mix to combine completely.
- Line a sheet pan with parchment paper. Using a 2 tbsp cookie scoop (or shooting for balls about 55g each), scoop balls of dough onto the pan - they are going to be chilled so you can place them close together. Cover the pan with a lid or plastic wrap and refrigerate the cookie dough for 30 minutes.
- 10 minutes into the chilling period, preheat the oven to 350°f / 180°c. This gives the oven time to properly pre-heat. Line two sheet pans with parchment paper.
- Arrange 6 cookie dough balls onto the pan. If desired, flatten each ball of dough, press more chocolate on the top, and roll into a ball, then space evenly on the pan.
- Bake the cookies for 11-13 minutes, or until set around the edges and golden brown. Bake for closer to 11 minutes for still gooey inside, or 12-13 for more set cookies.
- Remove from the oven, and if desired, use a cookie cutter slightly bigger than the cookies to 'scoot' them into a round shape.
- Sprinkle with flaky sea salt if using, and extra mini eggs. Leave to cool on the pan for 10-15 minutes then transfer to a cooling rack.
- Repeat the baking process with the remaining 6 balls of dough.
- Store leftovers in an airtight container at room temperature.
Notes
If you don't have the malted milk powder, you can just leave it out 🙂 They won't quite taste the same but it won't affect the texture.
If you would like to freeze the cookie dough, check out my post on how to freeze cookie dough