Salted Malted Crispy Chocolate Chip Cookies

Quick Summary

Salted Malted Crispy Chocolate Chip Cookies-buttery, thin, slightly chewy, crispy chocolate chip cookies loaded with chocolate and finished with flaky sea salt. Everything you want in a chocolate chip cookie!

salted malted crispy chocolate chip cookies

I make A LOT of cookies, an obscene amount. Chocolate chip cookies will always be my favorite to bake and eat. I adore the classic chocolate chip cookie recipe in our cookbook, but I also love trying new chocolate chip cookie recipes.

I was playing around in my kitchen one day and came up with a new favorite cookie recipe, Salted Malted Crispy Chocolate Chip Cookies. I got the idea from Salt & Straw, they have an Salted Malted Cookie Dough ice cream that I love and I thought, that would be a good cookie. So I started baking.

To be honest, at first I thought they were a fail. The cookies were flat and looked too buttery and greasy. I normally like a soft, chewy chocolate chip cookie with slightly crisp edges, but these were thinner and more crispy. I took one bite and was pleasantly surprised so I had Josh and the boys taste them. They LOVED them, the boys even said they were their new favorite.

I let the cookies cool and tried another one…and another one. We couldn’t stop eating them. They may not be the prettiest cookies, but they are SO delicious!

The cookies still have a little chew to them while being crispy at the same time! Plus, the perfect amount of chocolate AND the secret ingredient, malted milk powder. The flavors are SO good! And of course, I finish them off with flaky sea salt.

I wasn’t sure if I should share this cookie recipe because they aren’t my typical chocolate chip cookie, but I shared a little teaser on Instagram and I got so many messages about the recipe. So today, I am sharing the recipe. You really do need to make them, they are good cookies. Just know that they are supposed to be flat, buttery, and crispy chocolate chip cookies. They don’t look perfect, but they taste perfect:)

salted malted crispy chocolate chip cookie dough

  • All-purpose flour– When you measure your flour, DO NOT pack it in the measuring cup. Fluff the flour, spoon it into the measuring cup, and level off with a knife. If you use too much flour, your cookies won’t be thin and crispy.
  • Malted milk powder– The secret ingredient! The malted milk powder adds a nutty sweetness to the cookies. I use Carnation brand, the original flavor. Look for malted milk powder in the baking aisle or in the dry beverage mix section of the store. You can also buy it online here or here.
  • Baking soda and baking powder– Make sure both are fresh! Check the dates!
  • Sea salt– I use sea salt in the cookies and on top! I love this brand.
  • Unsalted butter– I like to use unsalted butter so I can control the amount of salt in the recipe. I add my own! Make sure your butter is at COOL room temperature and not too soft or melted.
  • Sugars– You need granulated sugar and brown sugar. Always pack your brown sugar.
  • Eggs– I use cold eggs, right from the fridge. No need to bring them to room temperature.
  • Vanilla extract– Use pure vanilla extract for the best flavor.
  • Chocolate chips AND chocolate chunks– I add chocolate chips AND chocolate chunks. The combo is the best. You can buy chocolate chunks or chop up your favorite chocolate bar. I prefer semi-sweet chocolate and Guittard is my favorite brand, but use your favorite chocolate.
salted malted crispy chocolate chip cookie dough balls

How to Make Crispy Chocolate Chip Cookies

  • First, whisk together the dry ingredients.
  • Cream together the butter and sugars until smooth, scraping down the sides and bottom of the bowl with a spatula, as necessary. I like to use my trusty KitchenAid Stand Mixer, but a hand mixer will work too.
  • Add in the eggs and vanilla and beat until well combined.
  • With the mixer off, add in the dry ingredients. Mix on low until just combined. Do not over mix.
  • Stir in the chocolate chips and chocolate chunks. Take a bite of the dough because it’s SO good:)
  • Cover the dough and refrigerate dough for at least one hour. Chilling the dough helps the flavors develop, the longer the better. I usually do 24 hours, but you can chill the cookie dough for up to 72 hours.
  • You can roll the dough into balls before chilling or after, that is personal preference. If you roll before, make sure you cover the dough balls tightly. I recommend keeping them in an airtight container in the fridge. Use 2 to 3 tablespoons of cookie dough for each cookie dough ball, depending on big you want your cookies.
  • When ready to bake, remove the dough from the fridge. Preheat oven to 350 degrees F.
  • Roll into balls, if you haven’t already. Place the cookie balls on a large baking sheet that has been lined with a Silpat or parchment paper, about 2-inches apart.
  • Bake for 12 to 14 minutes or until golden brown around the edges. Remove the pan from the oven and give it a good bang on the counter or solid surface. This will help flatten the cookies, don’t skip this step!
  • Sprinkle the cookies with flaky sea salt. I like to do this right AFTER the cookies come out of the oven because you can see the sea salt and it’s so pretty. The sea salt will stick to the cookies when they are still warm.
  • Let the cookies sit on the baking sheet for 5 minutes before transferring to a cooling rack.
stack of crispy chocolate chip cookies

How to Store

Store the cooled cookies in an airtight container on the counter for up to four days. I don’t think they will last that long though, ha!

You can also freeze the cookie dough. Place the cookie dough balls on a tray and freeze for 30 minutes until hard. Transfer to a freezer container or bag and freeze for up to two months. You don’t have to defrost before baking, just add a few extra minutes to the baking time.

crispy chocolate chip cookies stacked

I mean, look at that stack of cookies. They really are perfection. You need to make them ASAP! Let me know what you think by leaving a star rating and comment! You can also share the cookie love on Instagram! Tag me @twopeasandpod!

If you are looking for more cookie recipes, here are a few more of my favorites. I am a COOKIE MONSTER! Bring on the cookies!

Ok, I will stop there, but if you want to see ALL of my cookie recipes, GO HERE! Happy baking!

crispy chocolate chip cookies with sea salt

Salted Malted Crispy Chocolate Chip Cookies

Salted Malted Crispy Chocolate Chip Cookies-buttery, thin, slightly chewy, crispy chocolate chip cookies loaded with chocolate and finished with flaky sea salt. Everything you want in a chocolate chip cookie!
4.91 from 10 votes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1/2 cup malted milk powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 large eggs, cold
  • 1 tablespoon pure vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup semi-sweet chocolate chunks
  • Flaky sea salt, for sprinkling on cookies

Instructions
 

  • In a large bowl, whisk together the flour, malted milk powder, baking soda, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer, cream together the butter and sugars until smooth, scraping down the sides and bottom of the bowl with a spatula, as necessary. Add in the eggs and vanilla and beat until well combined.
  • With the mixer off, add in the dry ingredients. Turn the mixer on low and beat until just combined. Don’t over mix.
  • Stir in the chocolate chips and chocolate chunks.
  • Cover the dough and refrigerate dough for at least one hour, you can chill it for up to 72 hours.
  • When ready to bake, remove the dough from the fridge. Preheat oven to 350 degrees F.
  • Roll the dough into cookie balls, about 2 to 3 tablespoons per cookie, depending on how big you want your cookies.
  • Place on a large baking sheet that has been lined with a Silpat or parchment paper, about 2-inches apart.
  • Bake in preheated oven for 12 to 14 minutes or until golden brown around the edges. Remove the pan from the oven and give it a good bang on the counter or solid surface. Sprinkle the cookies with flaky sea salt.
  • Let the cookies sit on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

To measure flour, fluff, spoon and level. Don’t pack the flour into the measuring cup. I use Carnation Original Malted Milk Mix. You can find it at most grocery stores.

Nutrition

Calories: 228kcal, Carbohydrates: 30g, Protein: 3g, Fat: 11g, Saturated Fat: 7g, Trans Fat: 1g, Cholesterol: 28mg, Sodium: 131mg, Potassium: 116mg, Fiber: 1g, Sugar: 19g, Vitamin A: 215IU, Vitamin C: 1mg, Calcium: 28mg, Iron: 1mg

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

Photos by Baked Ambrosia

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. will be making this soon with few subs i love cookies and chocolate sooooooooooo much will dm you if i make this and let you know how it goes Thanks Ramya

  2. 5 stars
    Made these last nice, so thin crisp and chewy, perfected the combination! Rich flavor and super sweet! Definitely a a nice little change up of the traditionally soft baked chocolate chip cookie and im here for it.
    *Subs*
    I ran out of light brown sugar so I used half dark brown sugar. Also, I used salted butter and everything worked out well.

  3. 5 stars
    I made these today. I only refrigerated for 1 hour because I couldn’t wait. They came out perfect – thin, chewy & crispy and so delicious. Such an amazing recipe, but then again, all your cookie recipes are so good. Thank you again for another amazing cookie recipe.

  4. 5 stars
    These are great. I usually don’t like crispy cookies, but my husband does, so I made these for him and I loved how they were crispy around the edges, yet still soft in the middle. I followed the recipe exactly, using 2 Ghirardelli semi-sweet baking bars for the chocolate chunks. I scooped my dough into balls first and put in the freezer for about an hour and then baked the cold cookie dough balls on an ungreased cookie sheet and that worked out perfectly. I also did not find them to be greasy or ugly! I actually thought they were very uniform and impressive looking! 5 stars! Going into the “keeper” file for sure! Thanks for the great recipe!

  5. I love trying new chocolate chip cookie recipes, and this one is a keeper!
    The malted milk powder adds a subtle yet extra special flavor that combines so nicely with the chocolate chips and chunks. Don’t skip the sprinkle of flaky salt on top…divine!
    These cookies are irresistible!

  6. 5 stars
    I’m actually not too crazy about CCC, although I really enjoy one, simply because I couldn’t find a recipe that suits my taste. Many other recipes have failed me but not this one. You’re right. It’s chewy in the middle but crispy at the edges, while having the perfect thickness – just the way I like it. At first, the scent of the malted milk powder put me off but once the cookies were done, I couldn’t really tell it was there! The only thing I tweaked was reducing the sugars by 1/4 cup each coz I read in another review that they’re super sweet, and it turned out just right. This recipe is truly a keeper.

  7. 5 stars
    I had been stalking this cookie recipe ever since I saw Maria talk about them in her Instagram stories. I made them the day after the recipe was posted and then let them chill/rest for 24 hours. I have to say that you should let these cookies come out of the oven and cool before you try them. The flavour from the malted milk and the caramel notes from the sugar are at their peak when these cookies have cooled down.

    I made the cookies as is for the first two trays. I found that the cookies spread a lot so I froze the dough balls for about 1-1/2 hours and then baked those and it helped my cookies retain their shape a bit more.

    I will definitely make them again as they are very more-ish. This thin cookie with the crispy edges and chewy interior is addictive. I could easily eat a couple of cookies in one sitting.

  8. 5 stars
    These were really delicious. I was pleasantly surprised. Chewy and crunchy and so buttery! I will make again.

  9. 5 stars
    Arguably one of the best cookie recipes I have ever made! They were the stars of a cookie platter that I took to a BBQ yesterday. There were three left on the platter and there was a faux bidding war on the couple who would to ask them home!

  10. 4 stars
    I live in Ontario, Canada, and could not get my hands on any malted milk powder, so I had to substitute soy milk powder. I can imagine that affected the taste, but unfortunately I am not sure by how much. I had a hard time getting my cookies to be as flat as they are in the picture, therefore I adopted what I call the “double tap technique” – after 8 minutes in the oven, I bang the cookie tray on the counter and then put them back in to finish baking. When I take them out again, I tap them on the counter again. They still didn’t turn out like they did in the picture, but my friends and family enjoyed them!

  11. These are my husband’s new favorite cookies. They are the best of both worlds- sweet and salty with a bit of crisp and chewy.

    Any idea if this recipe will work in a cast iron skillet?

    1. I am so glad he loves the cookies. I am sure you can do a big skillet cookie, but the texture won’t get crispy. I am sure it would be good though:)

  12. Where can malt powder be found? I’ve searched before at groceries like Walmart and Kroger, to no avail. Would it be possible to pulverize malted milk balls, to powder, as substitute?