Malted Brownie Cookies
These are fudgy, chewy brownie cookies with crackly tops - no box mix needed. The malted milk powder adds a subtle, almost caramel-like depth that makes these stand out from regular chocolate cookies.
Ingredients
Ingredients (~12 cookies)
- 4 oz dark chocolate, chopped
- 4 oz semisweet chocolate chips or chunks
- 2 Tbsp unsalted butter, cut into cubes
- 6 Tbsp granulated sugar
- 6 Tbsp packed brown sugar
- 2 large eggs, at room temperature
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1/4 cup all-purpose flour
- 2 tsp malted milk powder
- 1/4 tsp baking powder
- 1/4 tsp instant espresso powder
Instructions
- Melt 4 oz dark chocolate, 4 oz semisweet chocolate, and 2 Tbsp butter in microwave in 15-20 second bursts, stirring between each, until smooth. Set aside to cool slightly.
- In a stand mixer, whisk together 6 Tbsp granulated sugar and 6 Tbsp brown sugar to break up lumps.
- Add 2 room temperature eggs and beat on medium speed with whisk attachment for 3-4 minutes until mixture thickens and lightens.
- Add 1/2 tsp vanilla extract and 1/8 tsp salt and beat until combined.
- Fold in melted chocolate gently with a rubber spatula.
- Fold in 1/4 cup flour, 2 tsp malted milk powder, 1/4 tsp baking powder, and 1/4 tsp instant espresso powder until no flour streaks remain.
- Pour batter into an 8-by-8 inch freezer-safe dish, cover with foil, and freeze for at least 1 hour.
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Scoop batter using a 2 Tbsp cookie scoop, spacing cookies 2-2 1/2 inches apart.
- Bake for 10-12 minutes until tops look crackly and dried but cookies still feel soft.
- Cool on baking sheet for 10-15 minutes, then transfer to wire rack to cool completely.
- Store in an airtight container.
Notes
Batter is thick like brownie batter and needs full chill time to be scoopable. Cookies are fragile when hot but firm up as they cool.