Malted Whole Wheat Chocolate Chip Cookies

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

Ingredients:
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)

Instructions:
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.

You may also like

23 Comments

  1. Good idea to add the malt to choco chip cookies. I’m a malt fanatic too. When I was a teen, I worked in an ice cream shop & was obsessed with making malts (with extra malt powder). Gonna have to give these a shot.

  2. Lindsey hold on to your chair for a second, ‘kay?! Um, how do I say this? I’ve never had malt or tried it, that I know of anyway. I’m not even sure what it is exactly. :( How much am I really missing out on? I mean I don’t like chocolate so what else is it put in besides chocolate?

    Your cookies DO look and sound really good especially with the vanilla ice cream!
    ~ingrid

  3. Ovaltine isn’t the same as malt powder. It has a lot of sugar in it and you won’t get the same kind of cookie. Plus it has larger granules than the powder. And less malt in it.

    Mrs. O–let me know. I need to start using kamut. (Maybe you’ll have to teach me a few tricks.)

    Ingrid–it’s great in shakes and things like that. You don’t have to have it with chocolate (it’s just so good that way!) It was developed as a health food for infants and elderly people back in the 1800’s. Barley or wheat are allowed to sprout and are dried and pulverized. If you like malted beverages (i.e. beer and the like) you’ll probably like malt.

  4. Lindsey ~

    Beautiful blog! I work with your mom and found out about your culinary talents! I just wish I could sample everything!

    I’ll have to try this recipe. I, too, have a love for malt, and would sneak it by the spoonfuls when it was in our pantry!!

    Hope you are feeling better these days.

  5. Looks delicious! This looks like something I’d love. I’ll be trying this one.

    P.S. I have tried so many of your recipes. LOVE them! Thanks. And my family thanks you too.

  6. These cookies were delicious. I bought malt powder for a different recipe a few weeks ago and was looking for other things to use it with. My only beef with these cookies is that they were SO flat! They just spread out and looked like sad cookie pancakes. Since I was just baking them for family, I wasn’t too worried, but I definitely couldn’t make them for company because they look pretty pathetic. I’m sure that I followed the recipe…maybe something is missing? Regardless, they taste fantastic!

  7. Jeniece–I’m so sorry they were flat! How disappointing.

    The only thing I can think of is either adding more flour (did you use whole wheat?) or chilling the dough first.

    Sometimes oven temps vary too. If an oven is running too hot, sometimes cookies will spread too quickly. You could also try lowering your oven by about 25 degrees.

    I’ve never had them spread, so I’m so sorry that happened to you. I hate it when recipe doesn’t turn out the way I want and waste all the ingredients. Let me know if you make them again and if they turn out differently with more flour.

  8. Great recipe. I made them with Ghiradelli bittersweet chocolate chips and let them rest overnight. 1 package of chips = 12 ounces = 2 cups. I let the cookies cool and firm up completely on the parchment paper before transferring them to a wire rack. The cookies will not easily release from the parchment paper is you rush this step.

Leave a Reply

Your email address will not be published. Required fields are marked *