Chocolate Chocolate Chocolate Cookies

This slideshow requires JavaScript.

I was super excited to try this recipe. What’s better than a chocolate chip cookie? A malted chocolate chocolate chip cookie. Never heard of putting malt powder in a cookie recipe but it tastes great in whoppers, so – why not??

Here’s why: malted milk powder is extremely hard to come by if you live on the West Coast. I’m assuming anyway. As I couldn’t find nary a container of Carnation Malted Milk Powder anywhere in the nearby Fred Myers store. I asked two friendly guys working in the store if they had ever heard of malted milk powder and they scratched their heads at me as if the idea was vaguely familiar.

No dice. I ended up leaving the store with Ovaltine (malt flavor) but I think we all know that even though they are both made by Nestle,  Ovaltine and Carnation Malted Milk Powder are highly different. At least they are in the Midwest.

Anyway, though a well-intentioned idea, there was something fundamentally wrong with the recipe (aside from the Ovaltine for Malted Milk Powder substitution).


  • 1/2 c. butter, at room temperature
  • 1/2 c. margarine, at room temperature
  • 1 1/4 c. packed brown sugar
  • 1/2 c. malted milk powder (if you can find it)
  • 2 T. chocolate syrup
  • 1 T. vanilla extract
  • 1 egg
  • 2 c. flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 c. semi-sweet chocolate chips
  • 1 c. milk chocolate chips


  1. Preheat oven to 375 degrees.
  2. In a stand mixer, combine butter, margarine, brown sugar, malted milk powder, chocolate syrup and vanilla. Beat two minutes. Add egg and beat just until combined.
  3. In a separate bowl, combine flour, baking soda and salt. Slowly add the flour mixture to the creamed mixture. Stir in chocolate chips.
  4. Shape into two-inch balls. Place three inches apart on an ungreased baking sheet.
  5. Bake about 9 minutes or until golden brown. Cool two minutes before removing and transferring to wire cooling racks. Makes about four dozen cookies.

Recipe rating:1/2

A few things:

The original recipe called for 1 cup of butter-flavored vegetable shortening, of which I substituted out of the recipe. I’ve done this a million times. It should not have altered the cookie in any real significant way.

It’s my personal belief that there is way too much vanilla in this recipe. Unless you want your cookies to have a slight alcoholic taste then by all means, use the entire tablespoon. I would reduce to one teaspoon the next time I tried this recipe.

I whole-heartedly believe this recipe was meant for malted milk powder, not the Ovaltine substitute. Wouldn’t recommend it.

I would recommend adding at least another one-half to one cup of flour. My cookie dough was more of a whipped texture – light and fluffy than any dough you could roll into a ball. Also, they turned out insanely flat. Flatter than a pancake.

Grease your cookie sheets! I’ve never had to grease cookie sheets when baking cookies but I did not grease the cookie sheets for the first two batches and I could not remove them without destroying the structure of the cookie.

Lastly, no matter how long I baked the cookies, I could not get the middle to cook without burning the edges. The cookies were so unappealing looking (they look like anemic chocolate chip cookies) I didn’t dare bring them to work. I pawned them off on Sis and she took them to school to give to her kids.

Still the flavor (minus the strong taste of alcohol) was good. I think this recipe has potential – especially if you have Carnation Malted Milk Powder on the shelves of your local grocery store.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s