The malted milk adds a subtle earthy chocolate to the base of these cookies that is delicious and a bit different than the traditional chocolate chip cookie. I love these cookies with a cold glass of milk…it’s like a stroll down memory lane to my childhood. Hope you love them as much as I do!

Time for milk and cookies!

Yield 18-20 cookies


  • 1 stick unsalted butter, softened
  • 2 tablespoons granulated sugar
  • 1 cup packed light brown sugar
  • 4 tablespoons chocolate malt powder
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 3/4 cups flour ( I love Bobs Red Mill Pastry flour)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup semi sweet chocolate chips
  • 1 cup milk chocolate chunks
  • 1/2 cup whites chocolate chunks


Preheat oven to 350. Line 2 baking sheets with parchment paper. In a bowl combine flour, baking powder, baking soda and salt. Set aside. Cream butter, sugars and malt powder in the bowl of a stand mixer on medium speed for several minutes until smooth and creamy. Add egg and vanilla mixing on low speed for 30 seconds until well blended. With mixer on low, add flour mixture until well incorporated. Add chocolates and blend until evenly distributed in batter. Portion dough in a ball with 2 heaping tablespoons. Space about 1 1/2 inches apart. Bake for 10-12 minutes. Remove from oven, allow to cool for a few minutes, then transfer to wire rack to cool completely. Enjoy!