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Malted Milk Chocolate Chip Cookies

Servings 3 dozen cookies (approx.)


  • 3 1/4 cups bread flour or all purpose
  • 1/4 cup malted milk powder
  • 1 Tablespoon unsweetened cocoa powder I used Hershey's
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 sticks unsalted butter
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 teaspoons vanilla
  • 2 extra large eggs
  • one 11.5 ounce bag milk chocolate chips I used Ghiradelli
  • 6 ounces semi-sweet chocolate chips I used Ghiradelli


  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, whisk together flour, malted milk powder, cocoa, baking powder, baking soda and salt. Set aside.
  3. In a large mixing bowl, beat butter and sugars until light and fluffy, about 3 minutes.
  4. Add vanilla, then add eggs one at a time, fully incorporating one before adding the other.
  5. Gradually add flour mixture, using lowest speed on mixer or stirring in by hand.
  6. Stir in chocolate chips.
  7. Scoop cookie dough onto ungreased cookie sheet. I used a cookie scoop for this that holds about 2 tablespoons of dough.
  8. Bake for 13-16 minutes or until light golden brown on edges and you see bits of golden brown on the higher peaks of your cookie on top.
  9. Cool completely on pans then store in an airtight container at room temperature.

Recipe Notes

*Cookies will stay soft for at least three days. I usually leave out some for us to eat, then freeze the rest in freezer bags, separating the cookies with waxed paper.

*I prefer using extra large eggs in my chip cookie recipes, but you can use large.

*I used Carnation Malted Milk Powder since it's widely available. You can usually find it near the chocolate milk mixes or in the baking aisle.

*I like Ghiradelli chips in this recipe, not only for flavor, but I like the fact that the milk and semi sweet chips are different sizes. I list weights for the chips, but use as many or as little as you wish. This is the ratio that works well for me.

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