You will love this easy and quick malted chocolate chip cookies recipe! It uses one bowl, melted butter and requires no chill time! Get ready to enjoy this simple recipe that creates soft and chewy cookies in about 20 minutes.
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Guess what? I'm back with another quick and easy cookie recipe. While chilling cookie dough is still needed for some recipes {like my oatmeal peanut butter chocolate chip cookies}; I've created another one that's ready in about 20 minutes. And who doesn't love a simple chocolate chip cookie?
you will love malted chocolate chip cookies because...
- A one bowl recipe; less dishes for the win!
- No waiting for ingredients to come to room temperature.
- This recipe uses melted butter.
- The addition of malted milk powder creates soft and chewy chocolate chip cookies.
- No chill time!!!
what ingredients do I need?
- Unsalted butter ~ no need to let it come to room temperature, we are going to melt it.
- Granulated sugar ~ adds sweetness and some structure.
- Brown sugar ~ either light or dark brown sugar work here. Although I prefer dark.
- Egg ~ just one large.
- Vinegar ~ helps to activate the baking soda. It also gives a little lift to the cookies and lets us bake them without chilling the dough.
- Pure vanilla extract ~ adds flavor.
- Baking soda ~ to add some thickness.
- Kosher salt ~ to balance the sweet.
- All-purpose flour ~ for structure.
- Malted milk powder ~ adds flavor and softness to the cookies. I tested with both Carnation Original Malted Milk and Ovaltine Classic Malt. Both work, but the Ovaltine gives the cookies a slightly darker color.
- Dark and milk chocolate ~ a combination of chocolate chips {Ghirardelli milk chocolate} and a chopped chocolate bar {semi-sweet or dark}. You could easily swap whatever chocolates you prefer and do all chips, but I really like the melty pools of chocolate you get with a chopped chocolate bar.
video tutorial: how to make malted chocolate chip cookies
let's make these quick cookies!
Start by melting the butter. Then mix in both sugars until fully incorporated, it may take a few minutes for the butter and sugars to combine. Then add the egg, vanilla and vinegar; again mixing until combined.
Next mix in the baking soda and kosher salt followed by the flour and malted milk powder.
When some streaks of flour are still showing, mix in the chocolate chips and chopped chocolate. The malted milk does make the texture of the dough a little different than traditional chocolate chip cookie dough. It will be thick, but shouldn't be sticky.
Then use about 2 tablespoons of dough per cookie and place on a parchment or silicone lined baking sheet. I use my size 30 scoop. Bake for about 10-14 minutes, the edges will be set, but the centers may still look a little soft. This is what we want!
Mr. two sugar bugs and I have come to love a sprinkle of flaky sea salt on top of our cookies. The girls prefer them without. If you want to try salt, sprinkle it on when the cookies are hot out of the oven. I like Maldon Sea Salt Flakes.
Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.
how to make soft chocolate chip cookies
In my experience, the number one reason cookies aren't soft is because they are over baked. Cookies will continue to bake even after you pull them out of the oven, so you want to pull them out even when they look a little under done in the middle.
Brown sugar also lends a softer and more moist cookie, so I like a higher amount of brown sugar to granulated sugar.
The malted milk powder also adds moistness. {If you need a crazy moist chocolate cake you must try my chocolate malt cake recipe}!
is there such a thing as the best chocolate chip cookie?
Yes, but guess what? My favorite cookie quite possibly will be different from yours. Simply said, the best chocolate chip cookies is the one YOU love best. My chocolate chippers recipe is one my whole family adores {and lots of friends too}! But this malted version with melted butter has been made on repeat for weeks now and may be inching it's way to the front of the line.
If you love a cookie with a subtle crisp exterior and a soft and chewy center, this cookie is for you.
Remember to snap a picture and tag me on Instagram if you make these No Chill Malted Chocolate Chip Cookies with Melted Butter. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more quick and easy cookie recipes to try
- Sprinkle Cookies
- Red Velvet Sugar Cookies
- Butterscotch Pretzel Cookies
- Chocolate Confetti Cookies
- Easy German Chocolate Cookies
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
No Chill Chocolate Chip Cookies with Melted Butter
You will love this easy and quick malted chocolate chip cookie recipe! It uses one bowl, melted butter and requires no chill time! Get ready to enjoy this simple recipe that creates soft and chewy cookies in about 20 minutes.
Ingredients
- ½ cup unsalted butter, melted (113g)
- ½ cup dark brown sugar (100g)
- ⅓ cup granulated sugar (67g)
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 teaspoon vinegar*
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ¾ cups all-purpose flour (220g)
- ½ cup malted milk powder (56g)
- ½ cup semi-sweet/dark chocolate bar, chopped (90g)
- ½ cup milk chocolate chips (90g)
- Flaky sea salt, optional for sprinkling over the finished cookies
Instructions
- Preheat oven to 350°F and prepare two sheet pans with parchment paper or a silicone baking mat and set aside.
- In a medium to large bowl, melt the butter. Add both sugars and mix until fully incorporated.
- Add the egg, vanilla and vinegar*. Stir until the mixture is combined and smooth.
- Sprinkle the baking soda and kosher salt over the mixture and stir well. Then add the flour and malted milk powder and stir until just a few streaks of flour remain. Fold in the both the chocolate chips and chopped chocolate. If desired, save aside a few of the chocolate chunks to press into the tops of the cookies before baking.
- Use about 2 tablespoons of dough per cookie {I like using a size 30 scoop} and place the dough onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 16-18 cookies. Press the chocolate chunks you set aside into the tops of the cookie dough now, if desired.
- Bake the cookies for 10-14 minutes, until the edges are set. Allow the cookies to rest on the pan 2 minutes, then remove to a wire rack to cool completely. Sprinkle with sea salt now, if desired.
Notes
Store cookies in an airtight container at room temperature for 4-5 days. The cookies also freeze well for up to three months.
*I’ve tested the recipe with both white vinegar and apple cider vinegar, they work interchangeably
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 264Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 29mgSodium: 193mgCarbohydrates: 38gFiber: 2gSugar: 23gProtein: 3g
The nutrition information is an estimate and may not be entirely accurate.
Kathleen P
Tremendous!! Chewy, chocolaty and that malty flavor is my favorite!
Tasia
Thank you Kathleen, you will love this recipe! They really are incredible and Mr. two sugar bugs told me last night that these are his new favorite!
Heidi | The Frugal Girls
I really like how the dough doesn't require any chill time. These would be so perfect for when I need a dessert in a hurry and want to serve up something homemade!
Tasia
Yes! They are perfect for that Heidi!
Katherine | Love In My Oven
I definitely need to try these Tasia! They look so dreamy! Just how i like my cookies, soft and delicious!
Tasia
You will love them, they are such soft cookies!! And it's a good one for the kids to help with. 🙂 Thanks Katherine!
Michelle
These cookies look amazing! I love malt, but admittedly don't use it much in my baking. Will have to change that, especially since this recipe doesn't involve chilling the dough! Yay!
Tasia
Thank you Michelle! I hope you will give baking with malted milk powder a try, it add such a nice softness to these cookies!
Christie
These cookies are making me drool! I love chocolate chip cookies but never tried them like this!
Tasia
Thank you Christie! You absolutely need to try this recipe! My husband is pretty particular about cookies and he loves how soft, chewy and chocolatey they are!
Ben | Havocinthekitchen
Actually, I rarely make those cookies that require whipping and chilling the dough - melt, stir, and bake is my favourite approach hehe. These cookies look irresistibly delicious! I don't think I've ever used malted milk, but I've heard it adds something extra special. Great recipe!
Tasia
Thank you Ben! You definitely should try baking with malted milk powder, it really does add something special to baked goods!
Shali
I usually like to freeze my cookie doughs to bake at a later date. Could I bake these straight from the freezer or let it get to room temp to bake? Will that change the texture?
Tasia
Hi Shali, I would try baking them from frozen {which is what I do whenever I freeze cookie dough}. They may take an extra minute or two to bake. I haven't testing freezing the dough for this cookie, so I don't know if the texture or spread will change much. You could always try baking 1 or 2 from frozen and 1 or 2 after sitting on the counter for 30 minutes and see which one you like best. If you try, I would love to know how it works out for you!
Katie
The first time I made this recipe, the cookies spread and ended up really flat and greasy. They tasted amazing though! Then I remade them and used 320 grams of flour instead of 220 grams that's listed in the recipe, and they turned out perfect and looks just like the ones in the pictures! I do a lot of cookie baking for events so I have been searching for a great recipe for years. I think I'm officially through looking for new recipes to use. This is one of the easiest, delicious, and best cookie recipes to use!
Tasia
Hi Katie, I am so happy to hear you love this recipe! Thank you for giving them a chance and tweaking it to work for you!