I bet if you polled a group of people and asked what their favorite cookie was they would tell you chocolate chip.  So, the only thing better than a classic chocolate chip cookie, is one with a good twist like, perhaps the addition of maybe some chocolate malt?

Malted Chocolate Chip Cookies?? Say what? Say YES PLEASE!

My husband’s favorite evening treat is a chocolate malt.  When he orders one at the ice cream shop, he always orders it as “Chocolate malt, not too chocolaty.”  These cookies are just that! The original recipe I found from Secrets from the Cookie Princess, called for malt.  Not chocolate malt, which is what I had.

I actually had Chocolate Malt Ovaltine. Last winter for Christmas I made Homemade Hot Cocoa and Chocolate Peppermint Dipping Spoons as gifts.

Turns out, they were perfect! They had that malt taste, a little extra chocolate addition, but not over the top chocolate, and they just made for a perfect twist on the famous classic chocolate chip cookie.

These cookies freeze well, and I have added a few to our cookie jar here and there since I made them, and the kids devour them.  They would be a great addition to  your holiday platters, or just perfect for any ‘ol time!

Yield: 3 dozen

Malted Chocolate Chip Cookies

Print

When Chocolate Malt is added to this classic cookie the outcome is fabulous! You know you will love this Malted Chocolate Chip Cookies!

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 2 1/2 cups flour
• 1/2 cup chocolate malt ovaltine
• 2 teaspoons cornstarch
• 1 1/4 teaspoons salt
• 1 teaspoon baking powder
• 1 1/2 cups brown sugar
• 1 cup butter, melted (2 sticks)
• 2 eggs
• 1 Tablespoon vanilla
• 1 1/2 cups semi sweet chocolate chips

Instructions

In a large bowl whisk together flour, Ovaltine, cornstarch, salt, baking powder and brown sugar. Set aside.

In a mixing bowl, cream together all of the wet ingredients, fold in dry ingredients until thoroughly combined.

Fold in chocolate chips.

Cover and refrigerate overnight.

Preheat oven to 350 degrees. On a parchment paper lined cookie sheet, scoop dough with a large scoop, we are making BIG cookies here.

Bake for 11-12 minutes. Cool on cookie sheet for 5 minutes then transfer to a cooling rack until cooled completely.

Freezes well.

Nutrition Information:

Yield:

36

Serving Size:

1
Amount Per Serving: Calories: 156 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 25mg Sodium: 141mg Carbohydrates: 20g Fiber: 1g Sugar: 13g Protein: 2g

Nutrition isn't always accurate.

If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela

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