I’ve been baking lots of bagels and pretzels lately and collected several malts along the way. Naturally, some of that malt found its way into cookies. This recipe is for Double Malt Chocolate Chip Cookies, named for the two malts used: barley malt syrup and malted milk powder. Of the malted chocolate chip cookie variations I’ve tested, this one may be the best.
Double Malt Chocolate Chip Cookies Flavor
These cookies are richly flavored not only from the malt but also from molasses, a hint of cinnamon, and a full tablespoon of vanilla. They bake into a pleasingly sized chocolate chip cookie—generous enough to satisfy but compact enough for holiday cookie assortments. The texture is generally chewy with crisp edges, though final results will vary with flour brand and oven type (convection vs. conventional).
Gold Medal vs. King Arthur Flour in Cookies
This recipe is adapted from Stella Parks, who prefers Gold Medal flour. I tested both Gold Medal and King Arthur. Dough made with Gold Medal produced cookies that spread more and were slightly softer. King Arthur yielded a bit thicker cookie that remained chewy. The first photo on this page shows a cookie made with King Arthur flour; the following photos show cookies made with Gold Medal.
You Don’t Have to Chill the Dough
While chilling cookie dough overnight often improves flavor and texture, these cookies perform very well when baked immediately. You can scoop and chill the dough ahead if you prefer, but the cookies I baked on day one were as flavorful as those baked after a day in the fridge. The combination of malt, molasses, cinnamon, and vanilla builds flavor quickly, so extra resting time isn’t necessary. I haven’t extensively tested long-term freezing for this dough yet, but I plan to try it; for now, I keep baking and sharing these right away.
Other Ways to Use Barley Malt Syrup
If you rarely bake bread and don’t have barley malt syrup on hand, you can omit it. Replace the two teaspoons of barley malt syrup and the two teaspoons of molasses with a single tablespoon of molasses if you’d rather. Barley malt syrup adds a subtle, rounded sweetness and depth—it’s excellent in bagels and pretzels and a small amount can enrich baguette or pizza dough. I also plan to try it in gingerbread and to add modest amounts to other chocolate chip cookie recipes. When both malts are used, the cookies have a distinct malt character; with only a little barley malt syrup, the flavor will be present but harder to identify.
Holiday Cookies
These cookies make a thoughtful addition to any holiday cookie tray. They may not look overtly festive, but their flavor sets them apart. For Halloween, try folding in chopped candy bars. For Thanksgiving, use them as a playful “guess the flavor” dessert with family. At Christmas they can serve as an “elevated” chocolate chip cookie—familiar but with an interesting twist. They’re a great choice if you want something different without straying too far from a classic.
- Chocolate Malt Sandwich Cookies
- Strawberry Malt Biscotti
- Malt Chocolate Chip Cookies
- Malted Milk Biscotti
- Milk Chocolate Cookies With Malted Cream
Recipe
Double Malt Chocolate Chip Cookies
Anna
Pin Recipe
Ingredients
- 1 ¼ cups granulated sugar (250 grams)
- 2 sticks unsalted butter, softened (228 grams)
- ⅓ cup malted milk powder (56 grams)
- 2 teaspoons barley malt syrup (15 grams)
- 2 teaspoons mild molasses (8 grams)
- 1 tablespoon vanilla extract (14 grams)
- ⅛ teaspoon cinnamon
- ⅛ teaspoon baking soda
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 large egg (48 grams without shell)
- 2 cups all purpose flour (280 grams)
- 2 cups assorted chips (dark, milk, white)
Instructions
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Preheat the oven to 350°F (175°C). Line rimmed baking sheets and have them ready.
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Place the mixer bowl on a scale and add granulated sugar, softened butter, malted milk powder, barley malt syrup, and molasses by weight if measuring that way. Add vanilla, cinnamon, baking soda, baking powder, and salt.
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Fit the mixer with the paddle attachment and mix on low until the ingredients come together and the mixture is creamy. Increase to medium speed and beat about 5 minutes, scraping the bowl periodically. Add the egg and beat on medium until smooth.
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With the mixer on low, add the flour in batches, scraping the bowl as needed. Mix just until combined, then add the assorted chips and stir to distribute.
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Use a medium cookie scoop to portion dough onto the prepared sheets, spacing scoops about 2 inches apart. If you don’t want to bake everything immediately, place scooped dough onto dinner plates lined with plastic wrap, cover, and chill until ready to bake.
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Bake 13 to 15 minutes, or until the cookies appear set. Allow cookies to cool on the baking sheet for about 3 minutes, then transfer to a wire rack to finish cooling.