Salted Malted Chocolate Chunk Cookies
Chewy brown butter chocolate chunk cookies get an upgrade with malted milk powder and chopped Whoppers candy for a sweet and mellow toasted flavor, topped with a sprinkle of sea salt. A great way to use up extra candy, or to switch things up from your typical chocolate chip cookie!
I had a hard time picking a name for these cookies, because there's a lot happening in these salted malted chocolate chunk cookies, but in the very best way. We've got:
- Nutty brown butter
- Mellow, toasty flavor of malted milk powder
- Chopped dark chocolate puddles
- Chopped Whoppers malted milk balls candy
- Sea salt flakes on top
I think of these like a combination of my no chill chocolate chip cookies, salted brown butter toffee chocolate chunk cookies, and a healthy sweet dose of Whoppers.
What is malted milk powder?
Malted milk powder (or just “malt powder”) is a powdered mixture of malted barley, wheat flour and evaporated whole milk powder. You've probably heard of malted milkshakes – this is what provides that signature flavor!
Nestle Carnation Malted Milk Powder is usually hanging around most grocery stores, but King Arthur Flour makes a great malted milk powder as well.
Is malted milk powder the same as powdered milk?
Malted milk powder is not the same thing as powdered milk.
Malted milk powder has a lot more going on than powdered milk, which is just a dehydrated form of milk.
Ingredients for malted chocolate chunk cookies
- Unsalted butter: The key here is using melted butter that has cooled a bit before adding it to the dough. I exclusively use unsalted butter so that I can control the amount of salt in my recipes myself, but if you use salted butter you’ll want to omit or adjust the amount of salt in the recipe according to your own tastes.
- All purpose flour: Just 1 cup of plain old white flour, measured properly, gives just the right amount of substance to these cookies. Too much flour results in thicker, sometimes cakey cookies – which have their place! – but aren’t what we’re going for with this recipe.
- Malted milk powder:
- Baking soda: We’re using just enough of this classic leavener that will interact with the brown sugar to add a bit of lift during the baking process. Don’t add more baking soda to add more lift – too much baking soda can result in a metallic aftertaste, and that is definitely not what you want!
- 2 kinds of salt: We’re using table salt in the dough, and flaky sea salt on top for the perfect sweet and salty combination. Not a fan? Just leave the flaky sea salt off the top – but still include the salt in the dough!
- Brown sugar: Light brown sugar interacts with the baking soda the way we want, and it lends softness, moisture and a deeper flavor to the dough.
- Granulated sugar: We’re using a combination of white and brown sugar in the dough because it gives the perfect amount of golden color to your finished cookies. Using only white sugar is a bit bland and results in a pale cookie, and using only brown sugar can be almost gritty in texture.
- Egg: Make sure you’re using a room temperature egg to easily incorporate it into the dough. If it’s still cold, it can be a bit more difficult to combine, which can result in accidentally overmixing the dough.
- Clear vanilla extract: There's something about the flavor that clear vanilla extract provides to this cookie that I prefer over your usual pure vanilla extract. But either one will work – vanilla is important to a great chocolate chip cookie, and using a low quality or imitation vanilla extract is just doing yourself a disservice. High quality pure vanilla extract, bourbon vanilla extract, or even vanilla bean paste are all great.
- Chocolate: Another area where quality matters! They are chocolate chunk cookies, after all. I’m a big fan of using chopped dark or bittersweet chocolate, because I find that semisweet and milk chocolate are too sweet for the rest of this particular cookie's overall flavor profile.
- Whoppers malted milk balls: Because… you know… malt! They add extra chewiness to the finished cookie (and to be honest, I believe makes them even better the day after they were baked). You don't have to include the Whoppers malted milk balls if you can't find them or don't want to add them. Just double up on the chocolate chunks!
How to make malted chocolate chunk cookies
- Brown the butter: In a small saucepan over medium heat, cook butter, stirring frequently. After a few minutes it will bubble, then foam, and then quickly brown – at that point, turn off the heat and give it a quick stir. Pour into a large bowl and let cool.
- Mix dry ingredients: In a medium bowl, whisk together flour, malted milk powder, baking soda and kosher salt. Set aside.
- Mix wet ingredients: In the large bowl with the brown butter, add brown sugar and granulated sugar. Use a hand mixer on medium speed to beat to combine (about 1 minute).
- Finish out the wet mixture: Add egg and vanilla extract and beat again until the mixture is thicker and combined (another minute).
- Combine the wet and dry mixtures: With your mixer running on low speed, slowly add the flour mixture and beat until just combined.
- Chocolate time! Use a spatula to fold in the chocolate and Whoppers pieces.
- Let it rest: Set the dough aside to rest and thicken (on the counter, not in the fridge) – at least 20 minutes, longer if you have the time.
- Prepare: Preheat your oven to 375°F and prepare two baking sheets with nonstick silicone mats or parchment paper.
- Use a medium cookie scoop (about 1 1/2 tablespoons) to drop batter onto prepared baking sheets. They'll spread quite a bit as they bake, so leave plenty of room – I usually only do 5 cookies on each sheet, just to be safe.
- Top each cookie with some extra chocolate pieces and/or Whoppers if desired, as well as a small sprinkle of flake sea salt (you could also choose to add the salt just after they come out of the oven instead).
- Bake! Bake on the middle rack for 8 minutes or until the edges are golden brown, but the centers still soft.
- Cool down: Let cool on the baking sheet for 5-10 minutes (they will crinkle more and set during this time), then transfer to a wire rack to cool completely.
5 tips for the best malted chocolate chunk cookies
- Let your butter cool in a different bowl from what you heated it in. I transfer my melted butter directly to the mixing bowl I’ll be adding the sugars to, and I set the bowl in a cool place in the kitchen while I prep the rest of the ingredients. If you leave it in the bowl you used to melt it, it will retain the heat and take longer to cool.
- Don’t overmix your dough. When you’re adding the dry flour mixture to the wet mixture, only stir mix everything has just combined. It’s even okay if you still see a couple streaks of flour, because you’ll get that combined when you fold in the chocolate and Whoppers. It’s important not to overmix the dough because it can result in a tougher cookie that doesn’t spread as much.
- Add a few pieces of chocolate and chopped Whoppers to the top of each cookie before baking. This is mostly for the sake of presentation, but also because it means more chocolate and getting as much chocolate as possible in a recipe is basically always my goal ;)
- And add flaky sea salt to the top of each cookie. Not a lot – just a little pinch over the top of the dough before you stick them in the oven. You could also wait until the come out of the oven instead, and add a little pinch across the top while they’re still warm and setting.
- Remove them from the oven while the tops are still puffy. As long as the edges are set and golden brown, you can take them out of the oven and let them set on the baking sheet – they’ll continue to absorb some of the residual heat from the baking sheet, and get those gorgeous crinkles and soft centers as they cool. This ensures they’re not overbaked, which would result in a tougher, crunchier cookie.
How many cookies does this recipe make?
I typically get 15 cookies out of this recipe, and I use a medium cookie scoop, which is about 1 1/2 tablespoons of dough for each cookie.
How to store malted chocolate chunk cookies
You can store baked cookies for up to 1 week at room temperature and keep them nice and soft, as long as you do it properly!
- Make sure the cookies are completely cooled before storing.
- Place the cookies in an airtight container
- Place parchment or wax paper between layers of cookies to keep them from sticking together
You can also store them in an airtight container in the fridge. Set them out at room temperature for at least 10 minutes to let them warm up a bit before consuming.
Can I freeze these cookies?
You sure can!
To freeze the dough before baking, portion the dough into balls as instructed and then place them on a baking sheet and put that in the freezer. Let them chill for about an hour and then transfer the dough balls to a freezer-safe plastic bag or other freezer safe container. You can keep the dough stored for up to 3 months in the freezer.
When you’re ready to bake them, let them thaw to room temperature in the fridge or on the counter.
To freeze baked cookies, let them cool completely according to the instructions in the recipe card first. Then wrap them individually in plastic wrap, and store them together in a freezer-safe container for up to 2 months.
When you’re ready for a snack, let them thaw at room temperature for about 30 minutes, or pop them in the oven at 250°F for a few minutes if you want them warmed up.
Can I make the dough ahead of time?
Definitely! You can make the dough and store it tightly covered in the fridge up to 3 days ahead of time.
Just be aware that chilled dough won’t spread as much as when the dough is freshly mixed. I recommend scooping the dough onto the prepared baking sheet and letting it sit at room temperature for about 15 minutes prior to baking for the best results.
Do I have to brown the butter?
You don't have to brown the butter. You could simply melt the butter and move on, but the extra couple minutes really is worth the depth of flavor the brown butter provides.
Helpful tips
- Let your butter cool in a different bowl from what you heated it in. I transfer my melted butter directly to the mixing bowl I’ll be adding the sugars to, and I set the bowl in a cool place in the kitchen while I prep the rest of the ingredients.
- Don’t overmix your dough. When you’re adding the dry flour mixture to the wet mixture, only stir mix everything has just combined. It’s important not to overmix the dough because it can result in a tougher cookie that doesn’t spread as much.
- Add a few pieces of chocolate and chopped Whoppers to the top of each cookie before baking. This is mostly for the sake of presentation, but also because it means more chocolate!
- And add flaky sea salt to the top of each cookie. Not a lot – just a little pinch over the top of the dough.
- Remove them from the oven while the tops are still puffy. As long as the edges are set and golden brown, you can take them out of the oven and let them set on the baking sheet – they’ll continue to absorb some of the residual heat from the baking sheet.
FAQs
Malted milk powder is not dairy free, as it contains cow's milk.
You don't have to brown the butter. You could simply melt the butter and move on, but the extra couple minutes really is worth the depth of flavor the brown butter provides.
You don't have to include the Whoppers malted milk balls if you can't find them or don't want to add them. Just double up on the chocolate chunks!
Definitely! You can make the dough and store it tightly covered in the fridge up to 3 days ahead of time. Just be aware that chilled dough won’t spread as much as when the dough is freshly mixed. I recommend scooping the dough onto the prepared baking sheet and letting it sit at room temperature for about 15 minutes prior to baking for the best results.
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Salted Malted Chocolate Chunk Cookies
Equipment
Ingredients
- ½ cup unsalted butter
- 1 cup all purpose flour
- ⅓ cup malted milk powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup light brown sugar, packed
- 3 tablespoons granulated sugar
- 1 egg, room temperature
- 1 teaspoon clear vanilla extract
- ½ cup dark or bittersweet chocolate, chopped (2oz)
- 1 cup Whoppers, roughly halved or chopped (or any kind of malted milk balls)
- Sea salt flakes, for topping
Instructions
- In a small saucepan over medium heat, cook butter, stirring frequently. After a few minutes it will bubble, then foam, and then quickly brown – at that point, turn off the heat and give it a quick stir. Pour into a large bowl and let cool.1/2 cup (113 ½ g) unsalted butter
- In a medium bowl, whisk together flour, malted milk powder, baking soda and kosher salt. Set aside.1 cup (125 g) all purpose flour1/2 teaspoon (½ teaspoon) baking soda1/4 teaspoon (½ teaspoon) salt
- In the large bowl with the brown butter, add brown sugar and granulated sugar. Use a hand mixer on medium speed to beat to combine (about 1 minute).1/2 cup (110 g) light brown sugar3 tablespoons granulated sugar
- Add egg and vanilla extract and beat again until the mixture is thicker and combined (another minute).1 egg1 teaspoon clear vanilla extract
- With your mixer running on low speed, slowly add the flour mixture and beat until just combined.
- Use a spatula to fold in the chocolate and Whoppers pieces.1/2 cup (131 ¼ g) dark or bittersweet chocolate1 cup (177 3/7 g) Whoppers
- Set the dough aside to rest and thicken (on the counter, not in the fridge) – at least 20 minutes, longer if you have the time.
- Preheat your oven to 375°F and prepare two baking sheets with nonstick silicone mats or parchment paper.
- Use a medium cookie scoop (about 1 1/2 tablespoons) to drop batter onto prepared baking sheets. They'll spread quite a bit as they bake, so leave plenty of room – I usually only do 5 cookies on each sheet, just to be safe.
- Top each cookie with some extra chocolate pieces and/or Whoppers if desired, as well as a small sprinkle of flake sea salt (you could also choose to add the salt just after they come out of the oven instead).Sea salt flakes
- Bake on the middle rack for 8 minutes or until the edges are golden brown, but the centers still soft.
- Let cool on the baking sheet for 5-10 minutes (they will crinkle more and set during this time), then transfer to a wire rack to cool completely.
- Serve and enjoy!
Video
Notes
Nutrition Facts
Nutrition Disclaimer
The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.
I wasn’t sure about these because I prefer big soft cookies but I really love Whoppers. Glad I tried them! Thin and chewy