As a homebrewer one ingredient I always have on hand is dry malt extract (DME). It’s the exact same flavor you get in chocolate malts, or any “malt” dessert. Typically, recipes for a chocolate malt will instruct you to add Ovaltine, but Ovaltine is 73% DME plus a lot of other crap you don’t really want in a tasty dessert.
These cookies use just the straight up pure good stuff, the extra-sweet somewhat marshmallow-y malt extract.
Why Use Malt Extract in Cookies?
It’s a different twist on a classic chocolate chip cookie! Malt extract does contain some gluten, but the structure isn’t able to build as quickly as it can with typical All Purpose flour. This gives the cookies a chewy texture and leads the outsides to crisp up almost like spun sugar. If you’re a fan of marshmallows you’ll love these cookies because little pockets of DME taste just like a gooey marshmallow, without the camp fire!
You’ll notice there is no vanilla in this recipe, malt brings its own layer of unique sweet flavor, so there is no reason to punch it up with vanilla. Plus, vanilla is expensive, DME is cheap!!
If you brew having dry malt extract on hand (I use pilsner malt extract for the simplest flavor) is great for making a yeast start, or for times when you miss your gravity numbers. And being able to make cookies with it is just an extra perk.
This is a super simple recipe that just requires mixing, chilling, and baking. Notice I said chilling is required. Since DME provides a little less structure than AP flour these cookies can spread too fast if the fat (aka butter and egg) doesn’t have a chance to chill first. So this is for a nice, stress-free day when you can take your time making a batch of cookies.
These cookies have a bit of unique carnalized sweetness, but they would still work great with all my favorite beer pairings for classic chocolate chip cookies.
Malted Chocolate Chip Cookies
Makes 12 large cookies | Active time 18 minutes | Chilling and Baking time 1 hour 40 minutes
Malted Chocolate Chip Cookies Ingredients
1 ¾ cups All-Purpose flour
½ cup + 1 tablespoon Dry Malt Extract (DME)
2 teaspoon cornstarch
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 stick butter (room temperature)
1 cup brown sugar
¼ cup sugar
2 eggs (lightly beaten)
2 cups chocolate chunks, chips, or other mix-ins
Maldon salt for garnish (optional)
Malted Chocolate Chip Cookies Method
In a medium bowl whisk together flour and DME, sift in cornstarch, baking powder, and baking soda. Whisk in salt and set aside.
In the bowl of a stand mixer fitted with a paddle attachment beat butter on medium until smooth and creamy. Scrape the bowl with a rubber spatula and beat in sugars until the mixture is fluffy and lighter in color, it will take at least 6 minutes!
Scrape the bowl and beat in eggs and vanilla (if your ingredients are not room temperature the batter may curdle slightly!) until the mixture has a uniform texture.
Turn the mixer speed to low. Pour in half of the flour mixture and beat on low for 15 seconds or until the flour texture begins to disappear. Add the rest of the flour and beat just until a uniform texture is achieved. Remove the bowl from the mixer and fold in chocolate.
Chill in the freezer for at least 1 hour or in the fridge for up to 12 hours. You must chill this dough or else your cookies will spread!
Preheat the oven to 350F.
After the dough has chilled scoop it in even sized portions onto a baking sheet lined with parchment paper or a silicone baking mat. Bake for 12 to 15 depending on the size of your cookies.
When cookies are just golden brown on the edges and set in the center, remove them from the oven. Allow cookies to cool on the baking sheet for 3 to 5 minutes, then transfer to a wire rack to cool completely or at least an additional 5 to 10 minutes.
EAT EAT EAT! These cookies can be stored in an airtight container for up to one week. They may lose texture during storage and can be reheated in the oven on 200 to gain back some crispness.