Malted Chocolate Chip Cookies
Deliciously thick, soft-baked cookies infused with malted milk powder, and loaded with Maltesers and chocolate chips!
Servings: 22 - 24 cookies
Calories: 145kcal
Ingredients
- 2 cups (250g) plain/all-purpose flour
- ½ cup (65g) malted milk powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter melted
- ½ cup (100g) caster/granulated sugar
- ¼ cup (50g) light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup Maltesers/Whoppers chopped
- ½ cup (90g) chocolate chips plus extra for topping
Instructions
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, malted milk powder, baking powder, cornflour, baking soda, and salt. Set aside.
- Whisk together the butter and sugars until combined. Add the egg, and vanilla, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips and malted milk balls.
- Roll the dough into 1.5oz balls, place on the prepared baking tray, and press the extra chocolate chips on top. Bake for 10 - 12 minutes. Do not over-bake.
- Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.
Notes
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week. Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen for an extra minute.