This post may contain affiliate links, please see our privacy policy for details.

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!

overhead photo of Brown Butter Malted Chocolate Chunk Cookies

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.

prep photo of cookies before baking

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.

close up photo of Brown Butter Malted Chocolate Chunk Cookies

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.

overhead photo of Brown Butter Malted Chocolate Chunk Cookies

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!

Brown Butter Malted Chocolate Chunk Cookie broken in half

Looking for other chocolate desserts? Here are a few to try:

Vanilla Tiramisu Cake

Healthier Baked Hot Chocolate Doughnuts

4 Ingredient Chocolate Mousse

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

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 24 cookies
Calories Per Serving: 161 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

Ingredients

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. 

Brown Butter Malted Chocolate Chunk Cookies | halfbakedhavrest.com

You May Also Like

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Can you use custard powder as a substitute for malted milk powder? (I have a big container of Bird’s custard powder in. my pantry…)

  2. Can you use custard powder as a substitute for malted milk powder? (I have a big container of Bird’s custard powder in. my pantry…)

    1. Hey Nicole,
      Yes, that would work well for you. I hope you love this recipe, please let me know if you give it a try! xTieghan

  3. 5 stars
    These look incredible, I’m actually off to the store now to get the ingredients! My only question is, do I get normal malted milk powder, or chocolate? I’ve seen regular malt powder which looks white, chocolate (such as ovaltine). Which should I get for this recipe?

    Thank You!
    Ashley

    1. Hey Ashley,
      For this recipe, I used vanilla malted milk powder, but you can also use chocolate, it’s really up to you! I hope you love the recipe, please let me know if you give it a try! xTieghan

  4. 5 stars
    Easily one of adult children’s favorite cookie. Now that I’m retired I get to bake for them so I tried for the first time a few months ago. I was remodeling a bathroom so I offered the tile setters some and my son was so mad to find out that the tile setters ate half of the batch. I have made several times since and send cookies to the office with my husband for both my son-in-law and son and they love when I bake. My daughters now requesting your Brown sugar maple cookie so I better get busy. 🙂

    1. Hey Becki,
      Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan

  5. 5 stars
    Oh my word! These were the most fabulous things ever. I don’t think I’ll be able to ever eat a regular chocolate chip cookie again after these.

  6. These look AMAZING! All I can find at the store is Ovaltine rather than just malted milk powder. I know it contains sugar and other stuff. Would this still work for the recipe or is there a way to omit the malt powder? Thanks!

    1. Hey Amanda,
      You can use the Ovaltine in place of the malted milk powder, that will work as well! I hope you love these cookies:) xTieghan

  7. 5 stars
    Quick question for you! My cookies kinda just flattened out and didn’t wrinkle at all. Any idea what I did wrong? The taste was absolutely amazing! But also I love how ascetically pleasing the wrinkles on the cookies are!

    1. Hey Danielle,
      Thanks for giving the recipe a try! Did you bang the cookies on the counter? Let me know how I can help for next time! xTieghan

      1. I did bang them on the counter 🙂 they just spread out and flattened. Not sure what I did! Maybe the dough needed to be cooler?

        Thanks!!

        1. Gosh, mine did that, too. And there’s no way they could be rolled. They were pretty much of a whipped almost cool whip consistency. Both times I made them. Frustrating because EVERYONE loved them. I know it’s me. I thought I followed recipe perfectly.

  8. 5 stars
    Holy smokes, these are amazing!!! I made a double match and separated them into two. Made one batch with white chocolate chunks and one with semisweet chocolate chunks. Both are delicious!! I’ve been searching for the perfect flat cookie recipe and I’ve finally found it! Baked 7 mins, banged on countertop, 1 minute more baking and transferred immediately to a cooling rack and they were sheer perfection!

    1. Hey there,
      Fantastic! Thanks so much for making this recipe, I am delighted that it was enjoyed:) xTieghan

  9. 5 stars
    I made these cookies over the weekend and needless to say, they lasted maybe 20 minutes at the gathering! Definitely the best cookies I have ever made. I personally used a combo of semi-sweet chocolate chunks and dark chocolate small chips. I went with light brown sugar as opposed to the dark just to be safe. The smashing on the table is a crucial part to flatten them and the sea salt at the end CANNOT be forgotten! Definitely brought it all together. I will be making these again very soon!

    1. Hey Molly,
      Wonderful!! Thanks a bunch for making this recipe, I am so glad that it was enjoyed! ☀️xTieghan

  10. Mine came out SUPER flat. They tasted good but I’d prefer them to be a little thicker, since some broke when I tried to pick them up. I even put the dough in the freezer to try to get them to hold their shape, but it didn’t change much. Still really tasty! Also, my grandma has been banging pans on the counter since 1940 and the NYT doesn’t own that “technique”. Macaron bakers have been doing it forever too, so I feel like mentioning the NYT in your post is more than sufficient.

    1. Hey Lulu,
      Thanks for giving the recipe a try, if you don’t want flat cookies, then don’t bang them on the counter:) Have a great week! xTieghan

  11. 5 stars
    Oh my gosh!!! These are incredible! This is the chocolate chip cookie recipe I have been searching for my whole life! When these are the perfect chewy cookies. The malted milk and salt make them even better. You can catch me making these every week forever and ever amen. 1000/10.

    1. Hey Nichel,
      Thanks a lot for giving this recipe a go, I am thrilled that it was enjoyed!! xTieghan

    1. Hey Kaysha,
      Yes, that’s fine to use. I hope you love the recipe, please let me know how they turn out! xTieghan

  12. 5 stars
    Great recipe, I’ve made numerous times, everyone loves it. I have to mention the comment re the method of flattening the cookie. It was kind of you to mention NYT but I have to tell you my Grandma did something similar to this way back when, like 45-50 years ago when I was little, so the fact that “AJ” thinks this method is something original that the NYT’s came up with is just plainly not true. I am sure there are other bakers out there too who did this flattening thing long before it became a special “method” because of NYT’s. AJ just sounds jealous, I will never understand this kind of behaviour, just makes you look so petty.

  13. 5 stars
    THIS COOKIE RECIPE IS PERFECTION!!!!

    I just made these and my family has nearly eaten the entire plate. I will make these over and over and over….Thank you !!!!

    Jennie

    1. Hey Jennie,
      So great to hear! Love that this recipe was enjoyed and thanks so much for making it! Have a great week🌟 xTieghan

  14. They were delicious but still won’t flatten like in the picture (I’ve tried baking them twice). Maybe your oven is hotter? I think I will use less flour in the hopes of having them “fall” a bit more next time. Thanks!

    1. Hey Michelle,
      Have you tried banging the pan on the counter? This usually helps to flatten the cookies:) xTieghan

  15. These cookies are delicious! I read through all the comments and suggestions before starting, so I used 1 tsp of baking soda. I did get flat cookies using the tapping technique, but sadly not sunken in the middle and gooey like these appear. Either way though, YUM! Great recipe!

    1. Hey Amy,
      Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan

  16. 4 stars
    I had to cook these longer than recipe stated – as even after leaving them on the hot pan once out of the oven (left for ~10 min) as they were still too soft on the bottom.
    Otherwise, the flavour is delicious!

  17. 5 stars
    I love that these are tahini and almond flour based. I had just about everything on hand and they’re delicious!

    1. Hey Autumn,
      I really appreciate you giving this recipe a try, I am so glad it was enjoyed.🌷 xTieghan

    1. Hey Misti,
      I have not tested that with these cookies, but you could certainly give it a try! I hope you love the recipe:) xTieghan

  18. 1 star
    So I am confused! I have followed your cookbook recipe to a tee – TWICE – and each time the cookie just puffed and never spread? Your cookbook recipe calls for 2 1/4 cups of flour and there is no mention of malted milk powder. Can you please advise what might have gone wrong? I even timed the browned butter in the freezer. Super disappointing and a lot of good ingredients wasted. The cookies were edible but tasted like a bland store-bought cookie. Your cinnamon bun recipe is the absolute best, however!

    1. Hey there,
      So sorry to hear this, but I am slightly confused, the recipe in the cookbook and this recipe are two completely different recipes, so which one were you trying to make? Let me know how I can help! xTieghan

  19. 4 stars
    Taste is AMAZING. However, mine flattened too much, but did not crinkle at all. I followed the recipe to the spec and kept looking to see if you called to chill the dough prior to baking. The first batch just spread on the pan and were super thin. The second batch I threw in the fridge for ~30 min and those were a little better. Not to keep bringing it up like other people, but I’ve made Sarah’s pan banging chocolate chip cookies before and those call to be put in the freezer for a certain amount of time. I’m wondering if that’s what these need? I will definitely be making them again but freezing for a about 15 min first. The flavor is absolutely amazing, though!

    1. Hey Erin,
      I am delighted that this recipe was enjoyed, thanks for making it! Sorry for the flat cookie, these are definitely meant to be on the flatter side, I never chill this dough:) ☘️ xTieghan

  20. What would cause the cookies NOT to crinkle properly? My cookies taste delicious, but after smacking in the counter (twice), they still did not crinkle.

    1. Hey Amanda,
      The tapping of the pan should cause the cookies to crinkle a bit:) I hope this helps! xTieghan

  21. We made these today. They are delicious.I used some leftover Callebaut milk chocolate that, I think with the butter, made these very rich; I could only eat one. Next time, I think I’ll use a semisweet or even a dark chocolate. What type of chocolate did you use for your cookies? Do you have a preferred brand?

    1. Hey Angelique,
      I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. I love using Chocolove. Have a great week! xTieghan

  22. 5 stars
    The best chocolate chip cookie I have tried yet!! I followed the recipe exactly and they came out exactly like the picture! So good that we had to make them 2 days in a row.

    1. Hey Korinna,
      I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan

  23. 5 stars
    Can’t wait to try these! Any suggestions baking at altitude. I’m at about 7500 and still learning but I don’t want to mess these up! Thanks!

    1. Hey Kinsey,
      You can follow the recipe as is, no adjustments needed! I hope you love the cookies:) xTieghan

  24. 5 stars
    Absolutely loved the recipe! It’s a bit too gooey for my liking but that flavor is amazing! If I add more flour will that make the cookie stronger? It just crumbles as soon as I pick it up.

    1. Hey Sabrina,
      Thanks so much for making this recipe, it makes me so happy that it was enjoyed. I am worried more flour would dry the cookie out. Happy Friday! xTieghan

  25. 5 stars
    I loved these cookies! I couldn’t quite get the wrinkled edges, but they tasted amazing! I love the crisp edges and the nice chewy center. 🙂

    1. Hey Celeste,
      Thanks so much for making this recipe, it makes me so happy that it was enjoyed. Happy Friday! xTieghan

  26. 5 stars
    These are the first successful cookies I’ve ever made. My friends and family loved them too and they were all hone within a day….that’s a good sign! Thank you for making your recipes true and easy to follow! HBH has changed my baking game..thank you x

    1. Hey Rebecca,
      Thanks so much for making this recipe, it makes me so happy that it was enjoyed. Happy Friday! xTieghan

  27. Ok just made these and they turned out absolutely perfect! I followed the recipe exactly and mine were nice and flat so idk what the problem is with everyone else’s? It just might be my new favorite cookie! I loooove the brown butter taste!

  28. I grew up on malted milk as an after school snack. Shocked to find two kinds at the store. Chocolate and original. I took a guess. Is original the flavor to use in this recipe? Hope so, making them this afternoon

    Please let me know what flavor to use

    Missy

  29. 4 stars
    Mine didn’t flatten either…much like the other comments. I also didn’t have the malt powder on hand; I need to get some! I wish I tasted the brown butter more, but regardless the cookies tasted delicious! Thanks for sharing another tasty recipe T🙂

    1. Hey Lori,
      I am so thrilled this recipe was a hit, thanks a lot for giving it a try!! Sorry these didn’t flatten, I would try gently pressing the dough down with your hand next time before baking. xTieghan

    1. Hey Samantha,
      I used regular malted milk powder. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey there,
      I would add 1/4 teaspoon of salt. I hope you love the recipe, let me know if you have any other questions! xTieghan

    1. Hey there,
      I used vanilla malted milk powder, but weather one will work just fine. I hope you love the recipe, let me know how it turns out! xTieghan

  30. 5 stars
    Alas, it was not Mr Horsford, it was my error—I used baking powder instead of soda. My daughter loves them anyway. I’ll have to make them again.

  31. 3 stars
    Mine also sadly did not flatten. Also, did I miss credit to Ruth Wakefield for inventing the chocolate chip cookie? I didn’t see mention of Horsford who made baking easier with the invention of baking powder. Or perhaps he is to blame for mine not flattening.

  32. They smell good, they taste good, but in no way to do they resemble the photo. They really didn’t flatten at all. Not sure what i am doing wrong!

    1. Hey Carolyn,
      Thanks so much for trying the recipe! Did you try the tapping of the pan trick? Let me know how I can help! xTieghan

  33. 5 stars
    My son said these are one of the best cookies he’s ever had.
    And the rest of the house is gobbling them up at an alarming rate. I guess I gotta make these again….like now.

    1. Hey Karen,
      Thanks a lot for giving the recipe a try, I am thrilled that the recipe was enjoyed! Have a fantastic weekend! xTieghan

  34. I love malted milk powder. Thank you for creating some unique recipes using it. It is nice to have ideas besides using it in milkshakes. I was curious to know where you purchase your malted milk powder. It is not an easy item to come by and would love to have some in my pantry.
    Thank you for creating such tasty recipes that nourish our bodies and souls. Grateful for your gift.

    1. Hey Aimee,
      Thank you so much for your kind message!! I usually order my malted milk powder from Amazon. I hope this helps! xTieghan

  35. 5 stars
    Another amazing recipe! I bought the ingredients to make these right before the arrival of a new baby who decided to show up a week early! I was still determined to bake them after his birth, and am SO glad I did. Absolutely some of the best chocolate chips cookies I’ve ever had. The brown butter gives these SUCH a nice, subtle nutty flavor. Upon first taste, my husband said “omg, I could literally eat 10 of these”, and I agree! We did press the cookies down a tad bit before cooking since some commenters said their cookies didn’t flatten, but it wouldn’t have been necessary. The cookies still flattened nicely on their own/with the pan tapping. These are a must try!

  36. 5 stars
    These were delicious! I made them this past Sunday and its now Thursday and they are still so good! Highly recommend eating the fresh out the oven though because they are even better!

  37. Do you have the recipe for gooey chocolate oatmeal bars? It’s pictured at the beginning of this article but I don’t see the recipe. Thank you.

  38. 4 stars
    I made these cookies and had the same result as others with the cookies not flattening. Then I realized from others cookies I’ve made like this that the butter is always added to the batter completely melted and cooled at room temperature so it remains melted when added to the batter. So, what I did was set the browned butter aside at room temp to cool, then melted half the whole stick of butter and did the same as with the browned butter, so only 1/4 cup of solid butter is added. The melted butter is what spreads the cookie flat to that delightful gooeyness you see in her beautiful photos. Give it a shot!

    1. Hey Karen,
      Sorry I have not tried that with this recipe, I am honestly not sure how well that would work. Here are some other recipes you might enjoy:
      https://www.halfbakedharvest.com/creme-fraiche-chocolate-chunk-cookie-bars/
      https://www.halfbakedharvest.com/healthy-dark-chocolate-chunk-oatmeal-cookie-bars-idiot-proof/
      https://www.halfbakedharvest.com/chocolate-chip-peanut-butter-swirled-cookie-bars/
      Please let me know if you have any other questions! xTieghan

  39. 5 stars
    Another successful and delicious Half Baked Harvest recipe. I baked off about 10 cookies and froze the rest of the dough to have on hand when the craving for a warm cookie strikes!

  40. These cookies are wonderful. I’ve already made them a few times, unfortunately they don’t look as good as yours. But they taste wonderful. Greetings from Austria.Edith

  41. 5 stars
    Really delicious and the textured was great (crispy edges and soft in the inside)! I could only find Malt Chocolate Ovaltine at the grocery store and so I used that instead of being patient and ordering malted milk powder! They cookies did not flatten as well and the color was a little off (kind of a pale brown/grayish color) and I am attributing that to the Ovaltine. So if you use Ovaltine you might not get the same “look” but the cookies still taste delicious!

  42. Mine didn’t flatten at all 🙁
    I’m not sure what I did wrong. The only thing I did differently was use more flour rather than malt. Any suggestions?

    1. Hey Shana,
      So sorry about this! Next time, try gently pushing the dough down with your hand before baking. I hope this helps! xTieghan

  43. I made these yesterday-I didn’t have the malted milk powder so I used extra flour instead as you mentioned on Instagram. While they came out very delicious, they were WAY fluffier than yours. I am trying to figure out what might be the cause. Could it be that the brown butter wasn’t cool enough when I was mixing? Again, DELICIOUS cookies, just want to try to get that beautiful flat crinkly cookie you perfected.

    Thanks!

    1. Hey Caroline,
      Thanks so much for making the recipe, I am delighted it was enjoyed! Could be the butter, also try just pressing the dough down gently with your hand to help flatten them before baking. Happy Friday:) xTieghan

  44. 5 stars
    I’ve been trying to find the perfect chocolate chip cookie recipe and I have finally found it! I tested multiple different ones during quarantine, but this is hands down the best and so simple to make! Obsessed!

  45. 4 stars
    We made these cookies tonight. They didn’t turn out looking as beautiful and rumply as Tieghan’s, however we were careful to follow the recipe to a tee (heed the room- temperature butter and eggs) and we have flat, chewy cookies as a result. We live in Texas-lower altitude-so in the future we will reduce the amount of baking soda by 1/4 tsp as well as flour by 1/4 cup to get a more buttery, less-dry texture. I also feel adding a little bit more salt will help intensify the beautiful flavor of these cookies, and the sprinkle of crunchy salt on top is a must! Overall, we love the recipe – so good- and will have fun modifying it to our liking. Thanks Tieghan!

    1. Hey Jennifer,
      So sorry about this! Was there anything you may have adjusted in the recipe? Next time try gently pressing the dough down with your hand before baking. I hope this helps! xTieghan

  46. 5 stars
    Would the chocolate malted ovaltine (instead of the regular) work with this? I have a ton of those but not the plain. Thanks!

    1. Hey Lauren,
      Yes, that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  47. 5 stars
    These were the chocolate chunk cookies of my dreams! I made mine with the ovaltine and they came out amazing. And tasted even better the next day. Thank you for all your recipes! They never disappoint me or my family.

  48. 4 stars
    Agree that my cookies did not crinkle or spread at all but they were still incredibly delicious! Do not use all the flour as suggested unless you want a cakey cookie, I used 2 1/4 cups and that was still too much, id say 2 cups is plenty so sub in ovaltine where you see fit and maybe add some more butter so they actually crinkle.

  49. 5 stars
    Holy smokes. I absolutely love chocolate chip cookies and these may be the best that I’ve ever made. They’re crispier on the outside but nice and chewy on the inside. Make these as soon as possible!

  50. So the printed recipe is different from the blog / the printed recipe says to use 2 1/2 cups of flour which is obviously a half cup too much and so that may be why some peoples cookies aren’t working sorry if this is already mentioned in another comment! So maybe you can fix it!

    1. Hey Katie,
      So sorry, you may have printed the recipe before I noticed the typo. The recipe has been fixed:) xTieghan

  51. 5 stars
    These are ABSOLUTELY delicious. My new go-to chocolate chip cookie!!!! I usually have problems with cookie thickness/cakiness but these were perfection! Thanks!!!

  52. Mine turned out cakey as well even though I followed the recipe. They weren’t close to your picture, lighter color, wouldn’t spread with banging. Is it because you have us using 2 eggs?

    1. Hey Nataly,
      So sorry to hear this! Next time try gently flattening your dough with your hands before baking:) xTieghan

  53. @AJ, should she also give credit to Ruth Wakefield for inventing the cookie in the first place? Or should the NYT make sure to mention Ruth Wakefield in every iteration of chocolate chip cookies they produce? They currently do not. Perhaps you should take your pedantic envy to a bigger arena.

    BTW I also could not get the cookies to flatten out. Possibly I used too much flour. I was lazy and did these by measure, but next time I’ll switch the units to metric and do them by weight. That was likely the issue.

  54. 5 stars
    Just ignore the Naysayers- NYT didn’t invent “the technique” of tapping a cookie sheet on the counter, so you wouldn’t need to “credit” them in your recipe. We’ve been doing that for years, anytime we want a cookie to flatten!
    Loved the cookies, esp with the flaked salt on top!! Another great recipe! Thanks Tieghen!,

  55. 4 stars
    My cookies came out well. They were flat and tasty. I also filtered the browned butter. The dough felt a little wet while placing it in the oven. Not much ripples even with the banging of the pan. I’ll try to do it earlier next time .Thank you for a wonderful tasting cookie.

  56. Just made these and they were definitely a rounder cookie and drier dough than pictured. Are you sure it’s 2.5c of flour?

    1. Hey Flora,
      So sorry about this, I had the wrong amount of flour listed. I sincerely apologize, I hope you will try them again:) xTieghan

  57. 1 star
    Not sure if this may be anyone else’s issue, but I printed out this recipe on Friday morning and we just tried to make these this afternoon. They did not come out at all like pictured and did not have much flavor. Upon looking at the recipe online again, I noticed that the amount of flour and baking soda had been changed since I printed it. 2 1/2 cups of flour was reduced to 2 cups and baking soda was increased. So that could have been why they did not come out as expected. But I’m not sure I would try making these again after wasting all of the ingredients I just used. It would have been appreciated if an update was sent out to make sure that everyone was using the updated recipe.

    1. Hey Emily,
      I am so sorry, but I did make a mistake with the recipe, I originally had the wrong amount of flour. Sorry there really isn’t a way to send out an update to the people who had issues. It was an honest mistake, I apologize. xTieghan

  58. 5 stars
    These are delicious and smell soo good. I thought I saw 1.5 c flour and .5 cup malted milk when you made them on instagram so I made them that way 😬. They flattened (like a lot) and were huge but tasted delicious. Based on others saying theirs didn’t fatten I wonder if the recipe has to much flour/dry ingredients or if their brown butter had set up too much. Usually if butter is a still little melted it tends to spread and flatten the cookies more. Regardless I would make these again and probably use a little more flour next time. Thanks for the recipe!

    1. Hey Nick,
      I would not recommend that, you can use flour or Ovaltine. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  59. Such an easy recipe and incredibly delicious! I love malt flavor so these are right up my alley 🙂 Go and make these right now! The cookies really do spread so make sure to give enough room like she says in the recipe.

  60. Thank you for gone kind reply but sadly no, I didn’t make any adjustments, I followed the recipe meticulously and the cookies stayed as balls which no amount of banging would change. I can see how the technique worked perfectly in your Instagram stories but mine just didn’t spread much at all from their balls, so stayed cake, so not sure what went wrong, nevermind! 🙂

    1. Hey Pam,
      So sorry about this! Next time try gently flattening the dough balls with your hands before baking. I hope this helps! xTieghan

  61. Yes I agree mine didn’t flatten out either and came out cakey even when I baked them a second time as discs instead of balls!! Such a shame as I normally have great success with your lovely baking recipes

    1. Hey Mary Ann,
      So sorry to hear this! Was there anything you may have adjusted? Let me know if I can help in anyway! xTieghan

  62. 5 stars
    Omg these cookies are SO good! Made them today and I’ve eaten at least five. Very hard to not eat more tonight. My fiancé says the sprinkle of salt takes these cookies from an 8/10 to a 10/10!
    I too found it hard to get the cookies flat even with just slamming the tray. I ended up pressing the cookie dough with the back of a spoon, baking for 5 minutes, slamming the tray, then baking for 4 minutes. I use a gas convection oven.

    1. Hey there,
      Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan

    1. Hey Chesley,
      So sorry about this! Was there anything you adjusted in the recipe? Try using 1 teaspoon of baking soda and gently flatten the dough ball down with your hand before baking. xTieghan

    1. Hey Olivia,
      So sorry about this, is there anything you are adjusting? Try using 1 teaspoon of baking soda and gently flatten the dough ball down with your hand before baking. I hope this helps! xTieghan

  63. 1 star
    I was so excited for a malted chocolate chip cookie but these left a lot to be desired. There was no flavor and they came out cakes even when using the pan banging/tapping technique.

    I highly doubt I’ll make again. I love the concept but I’ll probably try adding the malted milk powder to my favorite CCC recipe next time.

    1. Hey Mishka,
      So sorry you did not enjoy the recipe. Was there anything you may have adjusted? Let me know how I can help! xTieghan

  64. 5 stars
    Love these easy cookies that surprise the eater with a nutty browned butter flavor and the spike of Maldon salt on top! Delicious!

    1. Hey Julie,
      Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan

  65. Hey Tieghan

    After 7 minutes my cookies were still in balls … 🙁
    Did not flatten at all… I don’t know what I’m doing wrong
    Help!!!!

    1. Hey Lisa,
      So sorry about this!! Did you bang them on the counter? Was there anything in the recipe that you may have adjusted? Let me know how I can help! xTieghan

    1. Hey Michaela,
      Thanks for giving the recipe a try, the tapping trick is my only tip to flattening the cookie:) xTieghan

  66. I slapped and slapped the cookie sheet on the counter but mine would not flatten. Still taste good but not as gooey as I was expecting.

    1. Hey Jenna,
      Sorry about this, was there anything you may have adjusted in the recipe? Let me know how I can help! xTieghan

  67. I agree with AJ: Crediting the original author of the technique is the key to this cookie. Being in the creative content is industry is competitive and acknowledging Sarah Kieffer’s technique brings everyone up. One recipe represents hours of work to the original creator, who then spends countless hours on staging and photography. Respectfully, I would expect Tieghan would also appreciate other creatives giving her credit where it is due when borrowing her honed techniques and tips on their recipe sites.

    1. Hey Lesley,

      Thanks for reaching out. I totally hear you. Thanks so much for pointing it out. I have added Sarah’s name within the recipe.Have a great week! xxTieghan

  68. These are delicious but mine didn’t flatten out like yours. I tapped the pan as instructed. Wondering if it has to do e the altitude? I live in Virginia.

    1. Hey Marie,
      Thanks for giving the recipe a try. So sorry these didn’t flatten for you. Was there anything you may have adjusted in the recipe? I would try the tapping earlier in the baking process. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Kim,
      Yes, that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Carolyn,
      You can use an equal amount of flour or Ovaltine in place of the malted milk powder. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Kelli,
      I like this recipe with either, just depends what you like best:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Cortney,
      You can use an equal amount of flour or Ovaltine in place of the malted milk powder. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  69. 4 stars
    My cookies definitely didn’t flatten as beautifully as pictured, even with tapping on my counter 7 min in and afterwards! Any idea why?

    1. Hey Meg,
      So sorry about this! Was there anything you may have adjusted? Try the tapping earlier in the baking process next time:) xTieghan

    1. Hey Monika,
      You can use an equal amount of flour or Ovaltine in place of the malted milk powder. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  70. Amazing recipe!! Just block out all the drama others put out there. This is yours and simply wonderful!

  71. Seriously “aj” who cares? Do you work for NYT or something? Didn’t think so. The fact she mentions a method to us that’s helpful and takes the time to even mention them for that is more than enough, it’s not like she got the recipe from them! Seriously some people need to get a life! Sorry felt the need to vent that.

  72. Can’t wait to try them! I made the Cowboy pretzel ones and they were great!

    And I think you referenced the NYT just fine! Can’t make everyone happy:) I’m grateful for all you do!

  73. You really should give credit on the NYT article for the method in the actual recipe (not just hidden in the paragraphs above that not everyone reads).

    1. Hi Aj!

      Thanks for reaching out. I totally hear you both. I have added Sarah’s name within the recipe.Have a great week! xxTieghan

    1. Hey Brooke,
      Yes, Ovaltine will work well here. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Martha,
      I like using Chocolove. I hope you love the recipe, please let me know if you have any other questions! xTieghan