Blaq Star Soaps · Kitchen

Bakery-Style Malted Chocolate Chip Cookies

Big, chewy, five-ounce cookies with toasted malt, a full bag of semi-sweet chips, and a finish of flaky salt. Think classic chocolate chip crossed with a malted milk ball.

12Large cookies
140 gDough each
2–48 hChill
350°FOven
14–17 mBake

Ingredients

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Dry

Wet

Chocolate

Finishing

Optional

Method

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  1. Mix the dry ingredients

    Whisk together the flour, malted milk powder, baking soda, baking powder, and salt (plus espresso powder, if using). Set aside.

  2. Mix the wet ingredients

    Whisk the melted butter, brown sugar, and granulated sugar for about 2 minutes, until smooth.

    Add the eggs and vanilla. Mix until glossy.

    2 min whisk

  3. Combine

    Fold the dry ingredients into the wet just until almost combined. Fold in all the chocolate chips. Don’t overmix.

  4. The secretChill

    Cover and chill for at least 2 hours. Even better, chill overnight or up to 48 hours.

    The malt flavor develops beautifully.

    2 h minimumOvernight better48 h max

  5. Portion

    Scoop about 140 g (5 oz) of dough per cookie. Roll lightly into rough balls. Do not flatten.

    Bakery trick: press 8–10 extra chips into the top of each ball before baking.

    140 g × 12

  6. Bake

    Bake at 350°F, one sheet at a time, for 14–17 minutes. Pull them when the edges are lightly browned and the centers still look slightly underdone.

    350°F14–17 minOne sheet at a time

  7. Finish

    • Sprinkle with flaky sea salt as soon as they come out.
    • Let them sit on the pan for 10 minutes.
    • Move to a cooling rack.
    10 min on pan

★ Even Better Version

My favorite. Swap ½ cup (60 g) of the all-purpose flour for ½ cup (55 g) bread flour.

The higher protein gives a noticeably chewier, bakery-style texture while the centers stay soft. Use the Even Better switch above to update the ingredient list.

Flavor boost

Add 1 tsp espresso powder with the dry ingredients. Highly recommended.

You won’t taste coffee. It deepens the chocolate and complements the malt.

Bakery trick

Before baking, press 8–10 extra chocolate chips into the top of each dough ball.

The cookies come out looking like they came from a professional bakery.

Why this recipe stays chewy

  • Melted butterDevelops chewiness.
  • More brown than white sugarKeeps them moist.
  • Malted milk powderAdds tenderness and a subtle toasted sweetness.
  • ChillingHydrates the flour and prevents overspreading.
  • Slight underbakeKeeps the centers soft.

Best with cold milk, coffee, or a vanilla milkshake. Toasted malt, semi-sweet chocolate, brown sugar, and flaky salt add up to something that tastes like a classic cookie and a malted milk ball at once.