Why Use Malted Milk Powder?

Malted milk powder adds depth as well as sweetness that amps up the flavor of things such as cookies and pancakes. Carnation is probably the most popular brand that sells it, and you should be able to find it at most food stores. It's a great ingredient to use for just about any sweet thing (besides malts of course!). So next time you make frosting, add a touch of malted milk powder and see how you like it!

Soft & Chewy Double Chocolate Cookies

Description

These double chocolate cookies are soft, chewy, and rich in chocolatey goodness. The secret to their complex flavor is malted milk powder, which adds a touch of richness. The perfect cookie recipe for any chocolate lover!

Ingredients

Scale

270 g (2 1/4 cups) all-purpose flour, spooned and leveled
50 g (1/2 cup) unsweetened cocoa powder (use dutch processed for a deeper flavor)
70 g (1/2 cup) malted milk powder
1 tsp baking soda
1/2 tsp salt
226 g (1 cup) unsalted butter, room temp
200 g (1 cup) light brown sugar, packed
100 g (1/2 cup) granulated sugar
2 large eggs, room temp
2 tsp vanilla extract
237 g (8 oz) chopped dark chocolate

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Instructions

In a medium bowl, whisk together the flour, cocoa powder, malted milk powder, baking soda, and salt. Set aside.
Using an electric mixer or stand mixer fitted with a paddle attachment, cream together the butter and both sugars on medium-high speed until light and fluffy (1-2 minutes). Add the eggs in one at a time. Mix in the vanilla extract. Scrape the sides down as needed.
On low speed, add the flour in three additions until just combined. Scrape down the bottom and sides of the bowl with a rubber spatula to ensure everything is incorporated. Fold in the chocolate chunks.
Using a 3 tbsp cookie scoop, place the cookies on a baking sheet. Don’t worry about spacing them out. Loosely cover with plastic wrap and chill in the fridge for 1 hour.
About 20 minutes before removing the cookies from the fridge, preheat the oven to 350°F and line a large baking sheet with parchment paper.
Once the cookies have chilled, space them about 2 inches apart on the prepared baking sheet. Bake for 11-13 minutes or until the edges have set and the centers look slightly underdone.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve with a glass of milk and a generous sprinkle of flaky sea salt if desired.

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