If you love malty flavours, this recipe for malted chocolate chip cookies is for you. Crisp on the outside and deliciously chewy on the inside, they’re made even better with little bursts of chocolate in every bite. Maltesers in biscuit form. Comfort food exemplified.
When I came across a recipe for malted cookies by Ruby Tandoh in the Guardian one week, I had no doubt I would make them. I adore anything malty, be it malt loaf, Horlicks or Maltesers. This was a recipe to be torn out and kept.
Malted Chocolate Chip Cookies
Of course when it came to it, I had to change the recipe a bit. I added wholemeal flour and chocolate was a must. I didn’t want to have egg whites floating around the fridge and getting forgotten, so I used a large whole egg instead of yolks only.
Eight large biscuits or fourteen small ones just didn’t seem enough, so I also changed the quantities. This was especially true as I wanted to take them up to the New Forest with us on a visit to CT’s mother. The recipe below makes eighteen large cookies and twenty six smaller ones.
I just couldn’t help but sample one as soon as it came out of the oven. Total bliss.
If you’re after malted milk biscuits, this recipe isn’t it. It contains chocolate chips for a start. But the real difference is that these are definitely chewy cookies not biscuits that snap when you break them in two.
Warm from the oven, these malted chocolate chip cookies make me one very happy person. Once cooled they’re crisp on the outside and soft and chewy on the inside. Maltesers in biscuit form. Comfort food exemplified. Need I say more?
What Do You Need To Make Malted Chocolate Chip Cookies?
The ingredients needed to make this malted chocolate chip cookies are relatively few. There are all the normal foods you expect in a standard biscuit such as butter, sugar, flour and egg. But there are two additional ones: chocolate chips and malted drink powder.
It’s rare for me to use anything other than wholemeal flour in my bakes, but for these cookies I went with a half and half mixture. Half wholemeal spelt flour and half plain white.
Golden caster sugar is the best one for these cookies. I make my own vanilla sugar and use that instead of adding vanilla extract. It’s very east to do. I just keep a jar of sugar with a vanilla pod embedded into it.
Chocolate Chips
You can use dark chocolate chips in these cookies if you like, but unusually for me I prefer milk chocolate chips. Milk chocolate just seems to go better with the malty flavour here. White chocolate chips are way too sweet. The cookies are already plenty sweet enough.
Malted Drink Powder
There are various malted drink powders on the market. Some are made with chocolate powder and some are not. For this sort of bake, I like to use Horlicks. The malty flavour is much more pronounced and given that’s what these biscuits are all about, it would be a shame for it to get lost. Malted Milk and Ovaltine are two other drinks I know of available in the UK.
How To Make Malted Chocolate Chip Cookies
These biscuits are quite easy to make. However the dough can be quite soft, so you will need time for it to firm up in a cool place before shaping and baking.
Step 1. Prepare Cookie Dough
In a large bowl cream the butter and sugar together with a wooden spoon until they’re well incorporated, the colour is light and the texture is fluffy. Add the salt and beat it in well.
Beat in the egg and vanilla extract, then add the flours, baking powder and malted drink powder. Mix until everything comes together.
You can do all of this with electric beaters or in a stand mixer, but I find it less of a fuss to do it by hand.
Top Tip
Ensure your butter is nice and soft before you start. Hard butter is really hard to work with.
Step 2. Add Chocolate Chips
Pour in the chocolate chips and mix until just combined.
Cover the bowl with a plate or tea towel and place in the fridge or a cool place to firm up for thirty minutes.
Step 3. Bake Malted Chocolate Chip Cookies
Whilst the cookie dough is firming up, line a couple of large baking trays with baking paper or silicone matts.
Either roll the dough into balls with your hands or use a small ice cream scoop to drop the dough onto the trays. Place them well apart as the dough will spread in the oven.
To make approximately twenty six biscuits, roll the dough into large walnut sized pieces. For eighteen larger biscuits, roll into ping pong size balls.
Bake them as near to the centre of the oven as you can manage. The smaller cookies will take approximately twelve minutes to bake and the larger ones approximately fourteen minutes. The cookies should be golden when they come out of the oven, but not too brown.
Allow to firm up a little, then use a spatula to remove the cookies from the baking trays to wire racks to cool.
Other Malted Bakes You Might Like
- Malted chocolate bundt cake
- Malted chocolate loaf cake
- Malted superfood bars
- Malted wholemeal & rye bread loaf
- Malteser cake
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these malted chocolate chip cookies, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Choclette x
Malted Chocolate Chip Cookies. PIN IT.
Malted Chocolate Chip Cookies
Ingredients
- 150 g unsalted butter
- 100 g golden caster sugar (I used homemade vanilla sugar)
- ⅛ tsp sea or rock salt
- 1 large egg
- ½ tsp vanilla extract
- 225 g flour (half wholemeal spelt, half white)
- 1 tsp baking powder
- 80 g malted drink (I used Horlicks)
- 50 g milk chocolate chips
Instructions
- Cream the butter and sugar together until light in colour and fluffy in texture.150 g unsalted butter, 100 g golden caster sugar
- Add the salt and cream a bit more.⅛ tsp sea or rock salt
- Beat in the egg and vanilla extract until well combined.1 large egg
- Sift in the flour, baking powder and Horlicks.225 g flour, 1 tsp baking powder, 80 g malted drink
- Stir until it’s all incorporated, then add the chocolate chips. Stir until just combined.50 g milk chocolate chips
- Cover the bowl with a clean cloth and place in the fridge or a cool place to firm up for thirty minutes.
- Meanwhile, preheat the oven to 180℃ (160℃ fan, 350℉, Gas 4).
- For small biscuits, form the dough into large walnut sized balls. I get 26. For larger ones, form them into ping pong sized balls. I use a small ice cream scoop and get 18. Place on a baking tray well apart from each other. They will spread.
- Flatten the cookie dough balls slightly, then bake small ones for 12 minutes and large ones for 14 minutes. They’re done when they’re risen slightly and golden all over.
- Leave to cool for a couple of minutes, then remove onto a wire rack to cool completely.
Notes
Nutrition Estimate
Sharing
I am sending these over to Laura at I’d Much Rather Bake Than … for her Biscuit Barrel event. She has chosen favourites for this month’s theme and as I’ve already mentioned malty flavours are a firm favourite of mine.
As I bookmarked this recipe the moment I saw it, I am sending these malted chocolate chip cookies off to Bookmarked Recipes with Jac of Tinned Tomatoes.
Charlotte Charlotte'sKitchenDiary says
Oh wow, these sound divine. There is something so delicious about anything malted…I can’t have it in the house. Although I think I will make an exception and try these, they sound too good. They look so lovely, too.
Alison says
oooh these look lovely
Choclette says
Thank you Alison 🙂
Janice Pattie says
Very professional looking biscuits, Choclette. I don’t think there is such a thing as a bad biscuit, but these look particularly good.
Choclette says
Well all I can say is, you’ve never had Ship’s Biscuits then Janice! But thank you for liking these 😉
The Caked Crusader says
wow – they look so uniform and perfect; I can never get my biscuits that even.
Choclette says
Expect I just showed the best CC 😉
Karen S Booth says
LOVE malted milk so I am sure that these biscuits would go down a treat with my afternoon cuppa Choclette!
Choclette says
I’m sure they would Karen, thank you 🙂
Dannii @ Hungry Healthy Happy says
This sounds really good – I love malt too.
Choclette says
Thanks Dannii – can’t think of any malty flavours I don’t like, although I’m not a great beer drinker.
London Unattached says
Isn’t horlicks wonderful! Is it my imagination or is there a chocolate one too?
Choclette says
I’m not aware of a chocolate horlicks, but then I’ve never looked for it Fiona. I expect they’ve probably done it at some point.
Jacqueline Meldrum says
They look wonderful, I bet they really tasted great!
Choclette says
Thanks Jac – sadly they are long gone and I feel more are needed.
Choclette says
Thank you Sunita
Kate@whatkatebaked says
I too saw this recipe in the guardian and have torn it out-always good to hear how others have got on with published recipes!
Choclette says
Well I did mess around with it a bit Kate – can’t help myself. But they were very moreish!
Kate Glutenfreealchemist says
These sound and look amazing! I get quite depressed when I see malted biscuits this good, because I know they are soooo delicious (and we can’t eat them!). Darn!!!!
Choclette says
Oh no, does malt have gluten in it Kate?
Kate Glutenfreealchemist says
Unfortunately yes Choclette….. It is made from Barley for the most part! So sadly that also means most beers are out too!!!
Angie Schneider says
They look awesome!
Choclette says
Thanks Angie 🙂
Jo says
These sound lovely. If “maltesers in biscuit form” doesn’t tempt anyone to make these I don’t know what will!
Choclette says
My thoughts exactly Jo 😉
Librarian Lavender says
These cookies are looking so delicious!
Choclette says
Thank you LL 🙂
belleau kitchen says
oh hello!… malted flavour is perhaps my favourite flavour… these are divine and perfect for a rainy weekend, which i’m expecting, so do send these over quick-sharp please!… x
Choclette says
Yes me too Dom – well that and salted caramel and …! Sorry they all disappeared before I had a chance to send you any 🙁
Laura Denman says
These sound deliciously different and like something I would enjoy. I really ought to start baking with wholemeal flour more for added texture and flavour. And the health benefits of course!
Choclette says
Thanks Laura. I grew up with wholemeal flour, so I’m in the habit of using it. It’s white flour I find a bit of a novelty.
Vohn's Vittles says
I adore malt food too but strangely can’t stand malt drinks. This will be a brilliant way to use up that tub of Horlicks that’s been in my cupboard for forever! x
Choclette says
Oh yes do Vohn and chocolate malt cake is a good way of using it too – recipe somewhere on the blog.
Johanna GGG says
Sounds wonderful – my dad was a great lover of malt so I probably inherited it. But I have never got into horlicks – it was always milo for us (a chocolate malt milk drink) so when we had a neglected jar of horlicks recently and were not sure about what to do with it, we finally threw it out. I now wish I had had this recipe at the time
Choclette says
Yes Horlicks is rather tricky. I adore it, but as I don’t drink a lot of milky drinks, it tends to sit in the cupboard, go damp and then be thrown out. Keep meaning to use it more in baking as it works so well. We have milo here too, but I prefer Horlicks!