Malt. Let’s talk about malt. I love it. It’s so….malty.
And it’s one thing that was definitely meant to be paired with milk chocolate. (Another point goes to malt!) There’s something comforting about the slightly sweet flavor of malt. When paired with whole wheat in these cookies, it’s even better.
My husband said these cookies reminded him of soft graham crackers. Not too shabby. We love graham crackers, too. The cookies are made entirely with whole wheat flour. Don’t be tempted to switch out some for all-purpose flour. I think they will lose something.
They are very sweet and soft from the brown sugar and malt, nutty from the wheat flour, and a touch rich from the milk chocolate.
While my husband prefers them plain, I love mine with a scoop of homemade vanilla ice cream sandwiched between two chunky cookies.
Malted Whole Wheat Chocolate Chip Cookies
an original recipe
2 1/2-3 cups whole wheat flour (add a bit more if you like a thicker cookie)
½ tsp. salt
1 tsp. baking soda
1 cup (2 sticks) butter
2 cups firmly packed dark brown sugar
3/4 cup malt powder (such as Carnation or Horlicks, not Ovaltine)
2 large eggs
2 tsp. pure vanilla extract
1 package good quality milk chocolate chips (we like Ghirardelli or Guittard)
In a large bowl, whisk together flour, baking soda, and salt; set aside.
Melt butter in another large mixing bowl (microwave safe) and whisk in sugar. Let cool to room temperature. Add the eggs, malt powder and vanilla; whisk well and make sure no lumps of dark brown sugar remain.
Fold the dry ingredients into the butter/sugar mixture until just combined. Fold in chocolate chips. Cover with plastic wrap and refrigerate until firm—about 30 minutes or overnight. (I liked them best when chilled overnight.)
Preheat oven to 325 degrees. Using two large spoons, or (my favorite way) a small ice cream scoop, place golf-ball size mounds of dough on a baking sheet—about 3” apart. (A large, rimmed baking sheet will fit about 9 balls of dough.) Gently press the cookies down if you used 3 cups of flour so they spread evenly. Bake until cookies no longer look wet on top, about 10-12 minutes, making sure to rotate baking sheet halfway through baking time. Remove from oven and cool on the pan for 5 minutes. Place cookies on a wire rack to finish cooling.