Chocolate Chip Cookies With Malted Milk Powder

So, you’re looking for that warm, gooey hug in cookie form but can’t be bothered with anything too complicated, right? Yeah, me too. And today, my friend, we’re not just making *any* chocolate chip cookies. We’re leveling up. We’re diving into the glorious world of **Chocolate Chip Cookies with Malted Milk Powder**, because why settle for good when you can have mind-blowingly awesome?

Why This Recipe is Awesome

First off, it’s chocolate chip cookies. Enough said, right? But wait, there’s more! We’re sneaking in a secret weapon: malted milk powder. This isn’t just a cookie; it’s a cookie with *depth*. It’s like your favorite classic movie got an unexpected, brilliant plot twist that makes you wonder how you ever watched it without it. That malty goodness adds a toasty, caramel-like nuance that plays perfectly with the rich chocolate. Plus, it’s pretty much **foolproof**. If I can make ’em without setting off the smoke detector, you totally got this. Seriously, it’s an easy win, even for baking newbies.

Ingredients You’ll Need

• **1 cup (2 sticks) Unsalted Butter**, softened: The good stuff. Don’t skimp here; your taste buds will thank you. Unsalted means you control the salt!
• **¾ cup Granulated Sugar**: For that classic sweetness and a bit of crisp.
• **¾ cup Packed Light Brown Sugar**: For chewiness and a lovely molasses note. The dynamic duo!
• **2 large Eggs**: Binding agents and general cookie magic. Make sure they’re at room temperature.
• **1 teaspoon Vanilla Extract**: Because vanilla makes everything better, duh.
• **2 ¼ cups All-Purpose Flour**: No fancy stuff needed. The backbone of our cookie empire.
• **½ cup Malted Milk Powder**: Our secret weapon! Hello, extra layer of deliciousness and an irresistible chew.
• **1 teaspoon Baking Soda**: For that perfect puff and spread. Not too much, not too little.
• **½ teaspoon Salt**: Balances the sweetness and enhances all those glorious flavors. Don’t skip it!
• **1 ½ cups Chocolate Chips (or chunks!)**: Your choice! Milk, semi-sweet, dark, chopped up chocolate bars… go wild. Make it rain chocolate.

Step-by-Step Instructions

1. **Preheat Your Oven:** Get that oven nice and toasty to **375°F (190°C)**. Line two baking sheets with parchment paper. This is your foundation for success, folks!
2. **Cream the Butter & Sugars:** In a large bowl (or stand mixer), beat the softened butter with the granulated and brown sugars until it’s light and fluffy. This takes about 2-3 minutes. This step is crucial for that soft, tender cookie texture.
3. **Add Eggs & Vanilla:** Beat in the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract. Scrape down the sides of the bowl to ensure everything is incorporated.
4. **Whisk the Dry Ingredients:** In a separate medium bowl, whisk together the flour, malted milk powder, baking soda, and salt. Make sure it’s all combined so you don’t get a surprise pocket of salt later.
5. **Combine Wet & Dry:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until *just* combined. **Do not overmix!** Overmixing develops gluten, leading to tough cookies. Nobody wants tough cookies.
6. **Fold in the Chocolate:** Stir in your glorious chocolate chips (or chunks!) until they are evenly distributed throughout the dough. Be generous, be bold!
7. **Scoop & Bake:** Drop rounded tablespoons (or use a cookie scoop for consistency) of dough onto your prepared baking sheets, leaving a couple of inches between each cookie.
8. **Bake ‘Em Up!** Bake for **9-12 minutes**, or until the edges are golden brown and the centers are still slightly soft. They might look a little underdone, but trust the process – they’ll firm up as they cool.
9. **Cool & Devour:** Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Or, you know, eat one (or two) warm. Patience is a virtue, but not for fresh cookies. Enjoy your masterpiece!

Common Mistakes to Avoid

• **Not preheating the oven:** You wouldn’t jump into a cold shower, would you? Your cookies feel the same about a cold oven. A properly preheated oven ensures even baking and helps the cookies spread correctly.
• **Overmixing the dough:** Treat the flour like a delicate flower, not a workout. Overmixing develops too much gluten, which leads to tough, less tender cookies. Mix until *just* combined, then stop.
• **Skipping the salt:** Think salt isn’t important in sweets? Wrong! It balances the sweetness and makes all the other flavors pop. **Don’t skip the salt!**
• **Using old baking soda:** Baking soda loses its potency over time. If yours has been chilling in the back of your pantry since last year’s holiday baking, it might be time for a fresh box. Old leavening means flat, dense cookies.
• **Not chilling the dough (optional, but highly recommended):** While not strictly required, a little chill time (30 mins to overnight) allows the flavors to meld and the butter to firm up, resulting in less spread and a more intense flavor. FYI, it’s totally worth it if you have the patience.

Alternatives & Substitutions

• **Butter:** Margarine can be used in a pinch, but **butter is king** for flavor and texture, IMO. Coconut oil (solid, then creamed) can work for a dairy-free option, but the flavor will change.
• **Chocolate:** Mix it up! White chocolate, peanut butter chips, butterscotch chips, or even chopped-up candy bars (Snickers, anyone?) can be thrown into the mix. It’s your cookie canvas; paint it deliciously.
• **Malted Milk Powder:** Can you skip it? Sure, but then they’re just… regular chocolate chip cookies. And we’re better than ‘regular’ today, aren’t we? If you *have* to skip it, replace it with an equal amount of flour.
• **Add-ins:** Feeling extra fancy? A sprinkle of flaky sea salt on top before baking really elevates these bad boys. A handful of chopped nuts (pecans, walnuts) would also be delicious!

FAQ (Frequently Asked Questions)

• **Can I chill the dough?** Absolutely! In fact, **I highly recommend it** for a richer flavor and better texture. Pop it in the fridge for at least 30 minutes, or even overnight if you’ve got the willpower. Longer chill times often lead to deeper flavors.
• **My cookies are flat! What happened?** Likely suspects: your butter was too warm (it should be soft, not melted!), your baking soda is old, or your oven isn’t hot enough. Check those temps, friend! Also, ensure you’re not over-creaming the butter and sugar.
• **Can I use all brown sugar?** You can, but you’ll get a super chewy, slightly darker cookie. It’s a vibe, just know what you’re signing up for. The mix of granulated and brown sugar gives you the best of both worlds: crisp edges and a chewy center.
• **What kind of malted milk powder should I use?** Horlicks, Ovaltine, or generic brands all work great! Just make sure it’s plain, unsweetened or lightly sweetened. Don’t grab the chocolate-flavored stuff unless you want *double* chocolate malt cookies (which, now that I think about it, sounds amazing…).
• **How long do they last?** In my house? About 15 minutes. Realistically, in an airtight container at room temperature, they’ll stay fresh for 3-5 days. But good luck making them last that long!
• **Can I freeze the dough?** Yes! Scoop balls of dough onto a parchment-lined tray and freeze until solid. Then transfer to an airtight freezer bag for up to 3 months. Bake from frozen, adding a couple of extra minutes to the bake time. Future you will thank past you!

Final Thoughts

See? Not so scary, right? You just whipped up a batch of glorious, malted chocolate chip cookies. You’ve earned yourself some serious street cred in the kitchen, not to mention a seriously delicious treat. Now go forth, share them, or hide them all for yourself (no judgment here). You’ve earned every single delicious bite. **Happy baking, superstar!**