Salted and Malted Milk Chocolate Chocolate Chip Cookies

This recipe is inspired by the Chocolate, Chocolate, Chocolate Cookies recipe Grandma Mo sent me. After that unfortunate flop, I decided a malted milk cookie is a wonderful concept that needs to be further tested. So I took one of my favorite chocolate cookie recipes and crossed it with the Chocolate, Chocolate, Chocolate Cookie recipe to get this:


  • 4 ½ c. flour
  • 2 tsp. salt
  • 2 tsp. baking soda
  • 1 c. cocoa
  • 1 ½ c. malted milk powder
  • 1 c. butter, room temperature
  • 1 c. vegetable shortening (like Crisco)
  • 4 c. dark brown sugar
  • 4 eggs
  • 2 tsp. vanilla extract
  • 1 package semi-sweet chocolate chips
  • 1 package milk chocolate chips
  • Flaked sea salt for garnish


  1. Cream butters and sugar. Add eggs, vanilla,  cocoa and malted milk powder. Add dry ingredients. Mix in chips.
  2. Roll cookies into 1 ½ inch balls. Seal/cover cookies. Refrigerate overnight or up to a few days.
  3. When ready to bake, preheat oven to 350 degrees.Bake at 350 degrees for 18 to 20 minutes. Top with sea salt straight out of the oven.

I hate to toot my own horn but these cookies are genius. The malted milk flavor seems to reduce when you bake the cookies so I think they could use a bit more malted milk flavor. But other than that, I have no complaints.

Recipe rating: 


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