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

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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