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Malted Milk Chocolate Chip Cookies Recipe

Malted Milk Chocolate Chip Cookies

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Average Rating:

Total Reviews: 109

Showing 21-30 of 109

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  • on September 22, 2012

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    These cookies are good. I think next time I will use less chocolate chips--maybe 1/2 bag. I could not really taste the malt flavor. The cookies were very difficult for me to get off the cookie sheet (and I used the wax paper. I finally figured out in the end that the cookie has to be very, very, very golden brown (looks almost burnt. Otherwise, they do not cook through in the middle. The first batch, I only got the edges off the cookie sheet and the centers remained. =( All in all, good recipe. I don't know if I will make again though.

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  • on September 19, 2012

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    Amazing cookie recipe!

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  • on September 12, 2012

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    I'm in love with these cookies! I use a full cup of the Malted milk powder. I'll be keeping these on hand in my freezer stash indefinitely (I've already made them 3 times!. If you want to see how I make them, you can check out my 1chefmommy blog @ blogspot.
    I'm so happy Ree has joined the food network family!

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  • on August 22, 2012

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    OH MY GOODNESS, the best cookie recipe ! I made them 2 days ago and the malt made these cookies soft and chewy and they get better 2 days later...I made them for my friend and his boys they loved them YUMMY!! is all that came out there mouths .Thanks Ree

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  • on July 29, 2012

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    I really wanted to like these. I love malt. I've never met a chocolate chip cookie I didn't like. You'd think the two put together would be a match made in heaven. However, the final product was lacking. I went heavy on the malt but still could barely taste it. The cookies were flat as I knew they would be. I don't know. I was just hoping for... more.

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  • on July 01, 2012

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    they were ok, Ree... i don't care for how flat they become, as i prefer chewy, "fluffy" cookies. i had to increase the amount of malted powder to a whole cup, because it wasn't strong enough for my taste. next time, i think i'll use my favorite chocolate chip recipe and add malted milk powder

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  • on June 10, 2012

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    This is a tasty cookie and I'm also glad I read several reviews before making it. A few things - the dough was very runny so I needed to refridgerate it in order to get it on the cookie sheet. Teaspoon means teaspoon - not a 1" scoop. Literally, use one teaspoon and no more than 12 per cookie sheet. I tried baking on an ungreased cookie sheet and they stuck together and to the sheet. Worked much better on a silpat. Finally, here are the extras: Add 2-3 extra tablespoons of flour, reduce salt to 1 teaspoon, reduce heat to 350 and cook for seven to eight minutes. Remove silpat to your counter. If the cookies stay on the hot sheets for several minutes, the butter carmelizes and you have a crunchy cookie, not a chewy cookie. There was a faint taste of malt, so I'd recommend crushed malted milk balls rather than just powder. This was a tasty cookie, but again, way too much tweaking to make it work.

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  • on June 06, 2012

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    I have made these cookies about half a dozen times, and each time I can't keep them in the house for more than 2 days! They are wonderful; absolutely addicting! They do spread a LOT, so be sure to give some extra room on the cookie sheet!

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  • on June 03, 2012

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    AWESOME! AWESOME! AWESOME!

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  • on May 31, 2012

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    I made these cookies for the recent holiday weekend. They are amazing! They are chewy and maltedy: I welcome any recipes that use malted milk powder. I don't know what happened to other reviewer's recipe but I made these cookies exactly according to the recipe and they were great. Love the show!!!

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