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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.
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.
Hey Katheryn,
Thanks so much for making this recipe, I am so glad that it was enjoyed! xTieghan
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
Hey Jennie,
So great to hear! Love that this recipe was enjoyed and thanks so much for making it! Have a great week? xTieghan
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!
Hey Michelle,
Have you tried banging the pan on the counter? This usually helps to flatten the cookies:) xTieghan
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!
Hey Amy,
Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan
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!
Hey Alex,
Thanks for giving the recipe a try, sorry these took you longer than expected:) xTieghan
I love that these are tahini and almond flour based. I had just about everything on hand and they’re delicious!
Hey Autumn,
I really appreciate you giving this recipe a try, I am so glad it was enjoyed.? xTieghan
Could these be made into cookie bars?
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
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!
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
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!
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
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.
Hey Amanda,
The tapping of the pan should cause the cookies to crinkle a bit:) I hope this helps! xTieghan
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?
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
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.
Hey Korinna,
I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan
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!
Hey Kinsey,
You can follow the recipe as is, no adjustments needed! I hope you love the cookies:) xTieghan
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.
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
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. 🙂
Hey Celeste,
Thanks so much for making this recipe, it makes me so happy that it was enjoyed. Happy Friday! xTieghan