Malted milk powder and chopped Whoppers candies provide a sweet and mellow toasted taste to chewy brown butter chocolate chunk cookies, which are finished with a sprinkling of sea salt.A terrific way to use up leftover candy or to branch out from the traditional chocolate chip cookie!

I struggled to come up with a name for these cookies since there’s a lot going on in these salted malted chocolate chunk cookies, but in the nicest manner possible. We have:

• 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

These remind me of a cross between my no chill chocolate chip cookies, salted brown butter toffee chocolate chunk cookies, and a heavy dose of Whoppers.

What is malted milk powder?

Malted milk powder (also known as malt powder) is a powdery combination of malted barley, wheat flour, and evaporated whole milk powder. You’ve definitely heard of malted milkshakes; this is what gives them their distinctive taste!

Nestle Carnation Malted Milk Powder is often found in grocery shops, however King Arthur Flour also manufactures a good malted milk powder.

Is malted milk powder the same as powdered milk?

Malted milk powder and powdered milk are not the same thing.

Malted milk powder is more complex than powdered milk, which is just a dried form of milk.

Ingredients for malted chocolate chunk cookies

• Unsalted butter: The secret to this recipe is to use melted butter that has cooled somewhat before adding it to the dough. I use unsalted butter solely so that I can regulate the quantity of salt in my recipes, but if you use salted butter, you should eliminate or alter the amount of salt in the recipe to your personal preferences.
• Flour, all-purpose:1 cup of plain old white flour, correctly measured, adds exactly the appropriate amount of body to these cookies. Over-flouring results in thicker, often cakey cookies, which have their uses! However, that is not what we are aiming for with this recipe.
• Malted milk powder:
• Baking soda: We’re adding just enough of this traditional leavener to mix with the brown sugar and offer a little lift throughout the baking process. Don’t add extra baking soda to get more lift; too much baking soda might result in a metallic flavor, which you don’t want!
• 2 types of salt: For the right sweet and salty combo, we used table salt in the dough and flaky sea salt on top. Are you not a fan? Simply leave the flaky sea salt on top but incorporate the salt in the dough!
• Brown sugar reacts with baking soda in the desired manner, adding softness, wetness, and a richer flavor to the dough.
• Granulated sugar: We used a blend of white and brown sugar in the dough because it gives your final cookies the ideal amount of golden hue. Using just white sugar produces a bland and light cookie, whereas using only brown sugar produces a grainy texture.
• Egg: Use a room temperature egg to readily integrate it into the dough. When the dough is still cold, it might be more difficult to integrate, which can lead to overmixing.
• Clear vanilla extract: There’s something about the taste of clear vanilla extract that I like over pure vanilla extract in this cookie. However, any will work. Vanilla is essential to a superb chocolate chip cookie, and using a low-quality or fake vanilla extract is a waste of time. Pure vanilla extract, bourbon vanilla extract, or even vanilla bean paste (aff link) are all excellent choices.
• Chocolate: Another area where quality is important! After all, they are chocolate chunk cookies. Because semisweet and milk chocolate are too sweet for the remainder of this cookie’s overall taste profile, I prefer to use chopped dark or bittersweet chocolate.
• Whoppers malted milk balls: Because you know how much I love malt! They lend additional chewiness to the completed cookie (and, to be honest, I think they taste even better the next day). If you can’t locate or don’t want to include the Whoppers malted milk balls, leave them out. Simply double the chocolate chunks!

How to make malted chocolate chunk cookies

1. Brown the butter: Melt butter in a small saucepan over medium heat, stirring regularly. After a few minutes, it will bubble, froth, and rapidly brown. Remove from the fire and give it a quick stir. Allow to cool in a large mixing basin.
2. In a medium mixing bowl, combine flour, malted milk powder, baking soda, and kosher salt. Place aside.
3. In the big mixing basin with the brown butter, combine the brown sugar and granulated sugar. To blend, use a hand mixer (aff link) on medium speed for approximately 1 minute.
4. Finish the wet mixture by adding the egg and vanilla extract and beating for another minute, or until the mixture is thicker and more blended.
5. Mix the wet and dry ingredients together: With your mixer on low speed, gently add the flour mixture and beat until just incorporated.
6. It’s chocolate time! Fold in the chocolate and Whoppers chunks using a spatula.
7. Allow it to rest: Allow the dough to rest and thicken (on the counter, not in the fridge) for at least 20 minutes, or longer if time allows.
8. or Whoppers if preferred, as well as a tiny sprinkle of flake sea salt (alternatively, apply the salt just after they come out of the oven).

   2 tablespoons) to drop batter onto baking pans lined with parchment paper. They’ll spread a lot while they bake, so leave plenty of space. To be cautious, I normally just put 5 cookies on each sheet.
   Sprinkle some more chocolate chips on top of each cookie.Prepare: Preheat the oven to 375 degrees Fahrenheit and line two baking sheets with nonstick silicone mats (aff link) or parchment paper.

   Use a medium cookie scoop (affiliate link) (approximately 1 12 teaspoon).

9. Bake! Bake for 8 minutes on the middle rack, or until the rims are golden brown but the centers are still soft.
10. Allow them cool for 5-10 minutes on the baking sheet (they will crumple and harden during this time), then move to a wire rack to cool entirely.

5 tips for the best malted chocolate chunk cookies

1. Allow your butter to cool in a separate basin from the one in which it was cooked.I pour my melted butter into the mixing bowl to which I’ll be adding the sugars, and I lay the bowl aside in a cool spot in the kitchen while I prepare the remainder of the ingredients. If you leave it in the bowl in which it was melted, it will retain heat and take longer to cool.
2. Don’t overwork the dough.When adding the dry flour combination to the wet mixture, just whisk until everything is well incorporated. Even if you still see a few streaks of flour, it will be mixed when you fold in the chocolate and Whoppers. It is critical not to overmix the dough as this might result in a harder cookie that does not spread as much.
3. Before baking, sprinkle a few pieces of chocolate and chopped Whoppers on top of each cookie.This is largely for appearance, but it also means more chocolate, because obtaining as much chocolate as possible in a dish is pretty much always my objective.
4. And sprinkle flaky sea salt on top of each cookie.Just a little pinch over the top of the dough before placing it in the oven. Instead, wait until they come out of the oven and add a pinch over the top while they’re still warm and setting.
5. While the tops are still puffy, remove them from the oven.As long as the edges are firm and golden brown, remove them from the oven and lay them on the baking sheet; they will continue to absorb some of the remaining heat from the baking sheet and develop those beautiful crinkles and soft cores as they cool. This prevents overbaking, which results in a harder, crunchier cookie.

How many cookies does this recipe make?

Each cookie requires 2 teaspoons of batter.I get around 15 cookies from this recipe, and I use a medium cookie scoop (aff link), which is about 1 12 teaspoon.

How to store malted chocolate chunk cookies

As long as you do it correctly, you can keep baked cookies at room temperature for up to a week and they will stay soft!

• Before storing the cookies, make sure they are totally cool.
• Place the cookies in an airtight container
• To prevent cookies from sticking together, use parchment or wax paper between layers.

You may also keep them in the fridge in an airtight container. Allow them to warm up at room temperature for at least 10 minutes before serving.

Can I freeze these cookies?

You sure can!

To freeze the dough before baking, divide it into balls as directed and lay them on a baking sheet in the freezer. Allow for an hour of chilling before transferring the dough balls to a freezer-safe plastic bag or other freezer-safe container. The dough may be kept in the freezer for up to 3 months.

Allow them to defrost to room temperature in the fridge or on the counter before baking.

Allow cooked cookies to cool fully before freezing them, as directed on the recipe label. Then, individually wrap them in plastic wrap and store them in a freezer-safe container for up to 2 months.

Allow them to thaw at room temperature for approximately 30 minutes before serving, or place them in the oven at 250F for a few minutes if you want them warmed up.

Can I make the dough ahead of time?

Definitely! You may prepare the dough ahead of time and keep it securely wrapped in the fridge for up to 3 days.

Just keep in mind that refrigerated dough will not spread as much as freshly mixed dough. For the best results, I suggest putting the dough onto the prepared baking sheet and letting it lie at room temperature for approximately 15 minutes before baking.

Do I have to brown the butter?

It is not necessary to brown the butter. You could just melt the butter and move on, but the additional two minutes are well worth the depth of flavor provided by the brown butter.

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