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Crinkly, Wrinkly, and oh so delicious…these Brown Butter Malted Chocolate Chunk Cookies will have you hooked after just one bite. Made with browned butter and malted milk powder, then lightly sweetened for a cookie that’s rich in flavor and heavy on the chocolate. Every bite is slightly crisp on the edges, but soft and chewy in the center…so DELICIOUS! Absolutely nothing not to love about these crinkly, wrinkly, sweet malted cookies. Bonus? These cookies are easy to make and so yummy to eat!
Happiest Friday everyone!!
Kicking off Valentine’s Day weekend with the sweetest extra special cookies. Originally I had a whole different recipe planned for today. It’s a good one, but it still needs some work. So I’ll save it for another day, and instead, we have cookies! Maybe not exactly your typical Valentine’s Day dessert, but trust me these need to be made. Every last cookie is pretty much perfect.
Speaking of Valentine’s Day, do you celebrate? I’ll be honest, it’s never a holiday I got very much into. But I do love any excuse to get dressed up, make a good dinner, and eat a rich chocolate dessert. In years past I’ve shared a lot of v-day desserts, but I’m switching things up with these cookies. They’re not a molten cake, but they’re just as warm, gooey, and delicious.
I’ve actually been wanting to share these cookies for months. I had the idea back in December to make a malted milk cookie with browned butter and chocolate chunks. It’s not the most genius idea out there, but the combination of malted milk powder, browned butter, and melty chocolate chunks just sound way too good to me. I knew I needed to test them out.
It took a while to finally make these, but man, I am so happy I finally did. Because they’re GOOD…they’re that cookie that everyone wants.
Two secrets to these cookies…
Browned butter and malted milk powder.
I feel like the browned butter is obvious, it’s key within these cookies. I like to brown half of the butter, but leave the other half at room temp. This gives you the flavor of browned butter but leaves you with a cookie that has a great texture too. It also highlights the malted flavors. I know it’s an extra step, but the browned butter really does add so much to these cookies. In my view, it’s the extra step worth taking.
Now, the malted milk powder. It’s not a usual cookie ingredient but it’s what really sets these cookies apart. For those of you unfamiliar with malted milk powder, it’s the best kept secret ingredient in the baking world. Malted milk is what is typically used to make malted milkshakes, among other things. It’s made from barley wheat and gives off a nutty flavor with a natural sweetness. It reminds me of the flavors in a toasted caramel sauce with undertones of browned butter and vanilla.
It’s very subtle but DELICIOUS. It adds a layer of flavor that keeps everyone wanting more. Asher described it so perfectly, the cookies taste like death by chocolate, with notes of vanilla and an almost boozy flavor.
The details…
Like most cookies, these are EASY. Brown the butter, let that cool, then simply mix everything together, bake, eat, and enjoy.
As I do with almost all my cookies, these need a tap on the counter to create that crinkly type of cookie.
Just tap the baking sheet on your counter midway through baking, then finish cooking. When the cookies have completely finished baking, remove them from the oven and tap the baking sheet once more. This step is KEY. It will ensure you have the least cakey chocolate chunk cookie. You’ll get a cookie with crisp edges and a gooey center. Tapping the baking pan on the counter deflates the center of the cookie, pushing the edges out.
I like to do this with almost all of my cookies because it really does create that perfect crinkly, wrinkly cookie. It’s a method I learned from the New York Times and it’s genius.
Aside from browning the butter and tapping the baking sheet, the rest is is easy. When the cookies come out of the oven, the puddles of melted chocolate will be bubbling up and the kitchen will smell, nutty, buttery, and oh so delicious.
I of course love to eat these warm, right off the pan. But first, I let them set up for five or so minutes. Then I serve them up while still warm with a sprinkle of sea salt atop.
And oh my gosh, every last bite is delicious. It’s truly hard to beat a good chocolate chip cookie, but these certainly give the others some stiff competition. It’s the crinkly edges, deep vanilla flavor, and pockets of melted chocolate. Pretty hard to beat.
I’m looking forward to making these cookies tonight. They make for the perfect Friday night cookie, but honestly, they’re great anytime.
Oh but a quick question? Are you a milk and cookies person or do you just like the cookies? Me…I am a milk and cookies girl all the way!
Looking for other chocolate desserts? Here are a few to try:
Healthier Baked Hot Chocolate Doughnuts
Lastly, if you make these Brown Butter Malted Chocolate Chunk Cookies be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Brown Butter Malted Chocolate Chunk Cookies
Servings: 24 cookies
Calories Per Serving: 214 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 sticks (1 cup) salted butter, at room temperature
- 3/4 cup light or dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup malted milk powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups chopped chocolate chunks or chips
- flaky sea salt, for sprinkling (if desired)
Instructions
- 1. Add 1 stick of butter to a small saucepan set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Stick in the freezer to chill, 10-15 minutes, but no longer.2. Preheat the oven to 350° F. Line a baking sheet with parchment paper.3. In a large mixing bowl, beat together the remaining stick of butter, the cooled browned butter, brown sugar, and granulated sugar until combined. Beat in the eggs, 1 at a time, until combined. Add the vanilla, beating until creamy. Add the flour, malted milk powder, baking soda, and salt. Fold in the chocolate chunks.4. Roll the dough into rounded 1 tablespoon size balls and place 3 inches apart on the prepared baking sheet. 5. Transfer to the oven and bake for 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 1-3 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt (if desired). Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.
Notes
Freezing: the cookie dough balls can be frozen for up to 3 months. Thaw, then bake as directed.
Pan Bagging Method: adapted from New York Times by Sarah Kieffer.
I don’t even like chocolate chip cookies that much, yet I’ve made these three times in two weeks. I’m literally typing this as I wait for some to come out of the oven. The recipe is perfect. Hand chopping chunks of dark chocolate makes all the difference, as does the malted milk and brown butter. I made these for Christmas last year with store bought chocolate chunks and they just didn’t hit the same. I also left my brown butter in the fridge too long and it got too cold, which didn’t make the cookies as thin as I wanted. Now I just leave the brown butter on the counter after melting to come back to room temp. I prefer to use Ghirardelli 72% dark bars, but used the Moser Roth brand 70% from Aldi for this latest batch and they came out fine. Still I would spend the extra $2 for Ghirardelli.
Hey Lou,
Awesome! Thanks so much for making this recipe so often and your feedback, so glad to hear you have been enjoying them! Xx
Hi!
I saw your comment about the option to freeze the dough balls and thaw before baking..how long would you suggest letting them thaw? And should it be on the counter or fridge? Thank you in advance!
These are delicious. I made them for a dinner party and they were a big hit. As general rules, I don’t bake and I don’t eat dessert. But I made an exception for the occasion and I am so glad to have stumbled upon this great recipe. I followed it almost exactly, but put the cookies in for one extra minute after the second tap, plus tapped a third time when they came out. They turned out perfectly. Next time I might add a bit less chocolate so I can taste the cookie a bit more, but that is just more of a compliment to the recipe.
Hi Alexa! Thank you so much for trying out the recipe! Have a great week! xT
I made these today. The first ones in the oven I baked at 350 and they spread so thin it wasn’t good as they were crumbling. So the subsequent batches went into the oven at 375 and they came out PERFECT. I didn’t tap the sheet on them after the first ones either. So they came out great after that upping the temp !! Also make sure to leave them on the sheet after they come out of the oven for a good while. Longer than I thought but it made a good difference
Thanks for the feedback Jaime! xT
OMG! This is the best chocolate chip cookie ever. I’ve been searching forever for a recipe like this. My husband could not stop eating them and he’s not a sweet eater.I chilled the dough overnight and baked in the morning. Your baking instructions are absolutely imperative for these cookies to come out perfect. The first batch I baked was 2 minutes over what you recommended and turned out dark and crispy. They still tasted great but not chewy the way they are ment to be. This will be the only receipe for chocolate chip cookies I ever make.
Thank you so much for giving this recipe a try! I’m SO glad you enjoyed it! xT
I had a hankering for some choc. chip cookies tonight. I’ve never made this recipe before, so I gave it a try. Wow! A little about me: I like tasting the cookie dough…a lot. This cookie dough is the best I’ve ever had! The kosher salt, the salted browned butter, the ratio of brown sugar to white sugar, the additional vanilla, and the star of the show imo, the malted milk powder elevated this dough to a whole new level! WoW! Thanks for the amazing recipe!
Hi there,
Happy Monday!! I am thrilled to hear that these cookies turned out well for you, thanks for trying them and your comment!🌼🌸 xx
Hands down the best cookie recipe EVER! The browned butter…the malted milk…, I mean come on!! I sprinkled them with flaky sea salt that I picked up in Turks & Caicos and it took it to another level ❤️
Hi Debra,
Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! Have a great week:)
Hi! These cookies are amazing and have had so many requests for them. The only issue I have is that mine do not go flat at all. Making them right now and saw the suggestion to tap the pan 1/2 way. That suggestion is not in the cookbook so I will try that. Either way they are DELICIOUS!!
But if there are any suggestions to flatten them a bit so they look like the picture that would be appreciated! By the way-I have loved all the Half Baked Harvest recipes tried.
Hey Lynne,
Happy Sunday!! So glad to hear that this recipe was enjoyed, thanks a bunch for making it! Try tapping the pan, it helps to release any air bubbles! xT
This recipe is absolutely delish! They are sweet, salty and toasty. I don’t understand why other reviewers have had issues with the way these cookies bake, because I have made this multiple times without any issues.
Hey Mo,
Happy Monday!! I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
Followed recipe to a T. At 7 minutes, flat but very raw looking. Bumped the temp up to 375 (gas oven). Took another 8 minutes. Amazing flavor, though. Besides not having a professional oven, I may add more flour next time.
Hey Deb,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear that it wasn’t your fave! xx
I made this mistake too but it says 7 minutes , take out and tap, then another 3ish minutes back in the oven. Once I did that it came out great!
These were so thin and flat. When I took them out at 7 min I decided not to bang them because they were already so thin.
I followed the recipe, but without weighing the ingredients it’s hard to know what went wrong.
Hi Beth,
Thanks so much for giving these cookies a try, so sorry they were so flat for you. Did you measure the ingredients? Is it possible your butter was still hot? Mine are pretty thin if you refer to the photos. Next time, you could pop your dough in the fridge before baking. I hope this helps! xx
These are amazing!
Hey Jessica,
Wonderful!! I love to hear that this recipe was a winner and really appreciate you making it:) xTieghan