Ever since I was a child, I have loved a good chocolate malt. (See recipe for a chocolate malt below.) And another thing I loved with a passion was Whoppers. (Also, maple bars, but that’s a story for another time.) But chocolate malts and malt balls, I mean really, what’s not to love? (Maple bars too, for that matter!)

But, as an older adult, having a milk shake containing malted milk powder every day is totally out of the question! (But truly, if malts were suddenly deemed health food, my blender would not only live on one of our kitchen counters, but it would also be put to use each and every day.) (And before you think to yourself that smoothies are every bit as good, keep that thought to yourself. Bananas, ice, and protein powder will never replace a truly decadent and creamy chocolate malt. Never!)

Anyway, with chocolate malts on my mind, the other day I decided to work up a recipe for a milk chocolate chip cookie with not only malted milk powder in the mix, but also crushed malted milk balls. And the result of my endeavor you now find below.

Now, to say that these cookies are OK, would be putting is mildly. To my malted milk addled brain and taste buds, these cookies are fabulous! Easy to prepare and way too easy to eat.

So, give these cookies a try. You and your family can thank me later.

Peace and love to all.

1 c. unsalted butter, room temperature

1⅓ c. brown sugar, packed

2 lg. eggs, room temperature

4 tsp. vanilla extract

3 c. unbleached all-purpose flour, fluffed

½ c. malted milk powder

1 tsp. baking soda

1 tsp. kosher salt

1 c. milk chocolate chips, chunks, or callets (I use Callebaut milk callets) (Amazon)  

1 c. coarsely chopped malted milk balls*

In the bowl of your mixer, cream the soft butter and brown sugar together. Add the eggs and vanilla extract.

Whisk the flour, malted milk powder, baking soda, and salt together, then stir the dry ingredients into the wet ingredients. Mix in the milk chocolate chips and chopped malt balls.

Using a small ice cream scoop (I use a #40, 1½ tablespoon ice cream scoop), drop balls of dough onto a parchment paper lined baking sheet and refrigerate for several hours or overnight. (The balls can be close together at this point.)

When ready to bake, place the cold dough balls 2-inches apart on a parchment paper lined baking sheet. Bake in a pre-heated 350-degree oven for 13-14 minutes or just until the edges become a light golden brown. Do not overbake.

Remove from oven and let cookies cool on the pan for about 5 minutes before transferring to a wire rack to cool completely.  

When completely cooled (the chocolate pieces are set) store in an airtight container.

*We are huge fans of malted milk balls. So, I go all out and order them on Amazon. Our favorite malt balls are from The Amish-Buggy. Triple Dipped Malted Milk Balls. Spendy but worth every penny.

CHOCOLATE MALT

2 c. really good vanilla ice cream (I like vanilla bean the best)

½ c. whole milk, add more if desired

2-4 T. chocolate sauce (We like Ghirardelli Chocolate Premium Sauce) (Amazon)

2 T. malted milk powder (I use King Arthur Malted Milk Powder) (Amazon)

whipped cream, garnish, opt.

chocolate sprinkles, garnish, opt.

Whirl the ice cream, milk, chocolate sauce, and malted milk powder in your blender. If you prefer a thinner malt, add a bit more milk.

If desired, garnish with whipped cream and chocolate sprinkles.