Malted Chocolate Chip Cookies

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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If you’d like more biscuit & cookie recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.

Choclette x

Malted Chocolate Chip Cookies. PIN IT.

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5 from 1 vote

Malted Chocolate Chip Cookies

Crisp on the outside and deliciously chewy on the inside, these cookies are made even better with little bursts of chocolate in every bite. Maltesers in biscuit form. Comfort food exemplified. 

Cook ModeToggle to keep screen awake

Prep Time15 minutes mins

Cook Time12 minutes mins

Resting Time30 minutes mins

Course: Afternoon Tea, Snack

Cuisine: British

Keyword: biscuits, chocolate chip, cookies, horlicks

Servings: 26 cookies

Calories: 116kcal

Author: Choclette @ Tin and Thyme

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

I use a bowl, wooden spoon and a bit of elbow grease to make these cookies. However, you can use electric beaters or in a stand mixer instead if you prefer.

If using vanilla sugar, omit the vanilla extract.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.

Nutrition Estimate

Calories: 116kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 27mg | Potassium: 48mg | Fiber: 1g | Sugar: 6g | Vitamin A: 160IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.5mg

Tried this recipe?Leave a comment below letting us know how you got on and do share a photo on Instagram. Tag @choclette8 or use hashtag #tinandthyme.

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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.