Yossy Arefi’s Malted Chocolate Cookies

April 8, 2024
Try this delightful treat that combines the rich flavor of chocolate with the distinctive taste of malted milk powder.






- 8 tablespoons (113g) unsalted butter, melted
- ¾ cup (150g) granulated sugar
- 1 large egg, cold from the fridge
- 1 tablespoon neutral oil
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- ½ cup (45g) Dutch process cocoa powder, sifted if lumpy
- ½ teaspoon baking powder
- ¾ cup (96g) all- purpose flour
- ¼ cup (30g) malted milk powder
- ¾ cup (128g) chopped milk chocolate
- Flaky sea salt, for sprinkling

  1. Position two racks as close to the center of the oven as possible and preheat to 350ºF. Line two large, rimmed baking sheets with parchment paper.
  2. In a large bowl, combine the melted butter and sugar and whisk until well combined, about 30 seconds.
  3. Add the egg, oil, vanilla, and salt and whisk until smooth, thick, and glossy, about 30 seconds.
  4. Whisk in the cocoa powder until smooth. Whisk in the baking powder. Fold in the flour and malt powder with a spatula. When a few streaks of flour remain, fold in the chopped milk chocolate and mix until no streaks of flour remain and the chocolate is evenly distributed in the dough.
  5. Use a 1½- tablespoon cookie scoop or heaping tablespoon to portion the dough into 20 cookies, 10 on each prepared baking sheet, then sprinkle with flaky sea salt.
  6. Bake the cookies until just set with a few cracks on top, 8 to 10 minutes, switching racks and rotating the pans front to back halfway through baking. You want them to be soft and fudgy. Let the cookies cool on the baking sheets. Store in an airtight container at room temperature for up to 4 days.

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