Salted Malted Crispy Chocolate Chip Cookies

How I Created These Salted Malted Crispy Chocolate Chip Cookies

I bake a lot of cookies, and chocolate chip cookies are my favorite. I already have a classic recipe in my cookbook, but I wanted something different. The idea came from Salt & Straw’s Salted Malted Cookie Dough ice cream. I thought, why not turn that into a cookie? So I started experimenting.

At first, I thought these were a failure. They came out flat and looked too buttery. But I took a bite and was surprised. They were thin, crispy, and delicious. My husband Josh and the boys loved them. They said these were their new favorite.

Why You’ll Love These Buttery Chocolate Chip Cookies

• The malted milk powder gives them a unique toasty, caramel-like flavor you don’t get from regular cookies.
• They bake up thin and crispy with slightly chewy centers, a texture that’s hard to find in homemade cookies.
• A sprinkle of flaky sea salt right out of the oven balances the sweetness and makes every bite pop.

Key Ingredients for Malted Milk Powder Cookies

• Malted milk powder is the star. It adds a subtle malted flavor and helps create a crisp texture. You can find it in the baking aisle or online. If you can’t find it, you can substitute with an equal amount of all-purpose flour, but the flavor will be different.
• Unsalted butter lets you control the salt level. Make sure it’s softened but not melted for the right spread. If you only have salted butter, reduce the added salt by half.
• Semi-sweet chocolate chips and chunks give you both melty pools and solid bites. Use a good quality chocolate for the best flavor. You can swap in milk or dark chocolate if you prefer.

Kitchen Tools for Thin Chocolate Chip Cookies

• Stand mixer or hand mixer for creaming butter and sugars until smooth.
• Large baking sheet (preferably light-colored) for even browning.
• Silpat or parchment paper to prevent sticking and promote even baking.
• Cookie scoop (2-3 tablespoon size) for uniform dough balls.

Tips for Making the Best Salted Chocolate Chip Cookies

Chill the dough for at least one hour, and up to 72 hours. This step is crucial. It prevents the cookies from spreading too much and deepens the flavor. When you take the dough out, roll it into balls right away. Don’t let it warm up.

Right after baking, bang the pan on the counter. This deflates the cookies slightly, creating those crinkly edges and a chewier center. Sprinkle flaky sea salt immediately while the cookies are still hot so it sticks.

Don’t overmix the dough once you add the dry ingredients. Mix just until no streaks of flour remain. Overmixing develops gluten and makes the cookies tough instead of tender.

How to Control the Texture of Your Thin Chocolate Chip Cookies

The texture of these cookies depends on two main factors: chilling time and baking time. A longer chill (up to 72 hours) allows the butter to fully solidify, which reduces spread and gives a slightly thicker, chewier cookie. A shorter chill (1 hour) produces a thinner, crisper cookie.

Baking time also matters. At 12 minutes, the cookies will be softer and more chewy. At 14 minutes, they’ll be crispier all the way through. The bang on the counter after baking is what creates those signature crinkles and a slightly denser center. If you skip the bang, the cookies will be puffier and less crispy.

Salted Malted Crispy Chocolate Chip Cookies Variations to Try

You can switch up the chocolate. Use milk chocolate chips for a sweeter cookie, or dark chocolate for a more intense flavor. White chocolate chips also work well with the malted flavor. If you like nuts, fold in a cup of toasted pecans or walnuts along with the chocolate.

For a gluten-free version, replace the all-purpose flour with a 1-to-1 gluten-free baking flour blend. The texture will be slightly different but still delicious. You can also try using chocolate malted milk powder instead of plain for a double malted chocolate cookie.

What to Serve with These Homemade Chocolate Chip Cookies

These cookies are great on their own, but they’re even better with a cold glass of milk. The malted flavor pairs especially well with vanilla or malted milk ice cream. For a dessert platter, serve them alongside fresh berries and a dollop of whipped cream.

If you’re serving them at a party, set out a bowl of extra flaky sea salt so guests can add more if they like. They also make a fantastic base for ice cream sandwiches. Just sandwich a scoop of your favorite ice cream between two cookies and freeze for an hour.

How to Store Leftover Crispy Chocolate Chip Cookies

Store baked cookies in an airtight container at room temperature for up to 5 days. To keep them crispy, add a piece of bread to the container. The bread absorbs excess moisture. If they soften, you can re-crisp them in a 300°F oven for a few minutes.

How to Freeze Salted Malted Cookie Dough or Baked Cookies

To freeze the dough, scoop it into balls and place them on a baking sheet lined with parchment. Freeze until solid, then transfer to a freezer bag. You can bake them straight from frozen, adding 1 to 2 minutes to the baking time. No need to thaw.

To freeze baked cookies, let them cool completely, then layer them in an airtight container with parchment between layers. Freeze for up to 3 months. Thaw at room temperature or reheat in the oven.

Best Way to Reheat These Buttery Chocolate Chip Cookies

For that just-baked crispness, reheat cookies in a 300°F oven for 5 minutes. Place them on a baking sheet and warm until the edges are crisp again. If you prefer a softer, gooey texture, microwave a single cookie for 10 to 15 seconds. Be careful not to overheat or the chocolate will burn.

Salted Malted Crispy Chocolate Chip Cookies FAQs