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© 2020 Dessert'D Organic Bake Shop

Malted Chocolate Chip Cookies

This cookie recipe has been on my mind since last summer when I discovered that King Arthur makes a Malted Milk Powder. If you don't know what malted milk powder is, it is made from a mixture of malted barley, wheat flour, and evaporated whole milk. Because of this being derived from dairy and wheat, I stopped using it when I went completely organic. However, I have been checking the internet for years waiting for someone to make an organic version. That's when I stumbled upon King Arthur's. While it isn't organic, I do trust the brand and use their cake flour as it's the best on the market since there is not an organic version yet. So I thought I'd give the Malted Milk Powder it a try as well.


I first used it in my Chocolate Malt Milkshake recipe post last summer. If you read that one, then you know I grew up enjoying malted milkshakes with my dad all the time. Since finding a better alternative for malt powder, we even added malts to the menu at Dessert'D.


Because I love malted milkshakes so much, I thought why not try adding malt powder into one of my favorite cookies? So, like I said these Malted Chocolate Chip Cookies have been on my mind for months. And I finally made the time to bake today, and they did not disappoint. The malt flavor is very hard to describe if you don't know what it is. It really just enhances the flavors in a sweet and creamy kind of way, and really what could be better than that?





Malted Chocolate Chip Cookies

Makes 24


1 stick (113 grams) organic salted butter, softened

113 grams (1/2 cup) organic cane sugar

113 grams (1/2 cup) organic packed dark brown sugar

1 teaspoon organic vanilla extract

2 organic large eggs

284 grams (2 1/4 cups) organic all purpose flour

1 1/2 tablespoons King Arthur Malted Milk Powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

198 grams (1 cup) organic semi sweet chocolate chips


Method

Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.


In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly.

In a separate bowl, add the flour, malt powder, baking soda, and sea salt and whisk together. Add the flour mixture and the chocolate chips to the butter mixture and mix on low until combined into a stiff dough.


Using your hands, form 24 balls of cookie dough and flatten them so they are 2-inches in diameter. Space them at least 1-inch apart on the cookie sheets.


Bake for 11 minutes or until golden brown. Let cool completely on the cookie sheets.


Store in an airtight container for up to 7 days.


High Altitude – Bake at 375°F for 8 minutes or until golden brown.