Description
These chewy chocolate chip cookies are the perfect blend of soft, gooey centers and slightly crisp edges. Using malted milk powder and cornstarch, this recipe creates a unique texture with a rich, buttery flavor enhanced by a mix of milk and dark chocolate chips. Ideal for cookie lovers who enjoy a classic treat with a gourmet twist.
Ingredients
Scale
Dry Ingredients
- 2¼ cups all-purpose flour (293g)
- 2 tablespoons malted milk powder (20g)
- 1 tablespoon corn starch (9g)
- ½ teaspoon baking soda (3g)
Wet Ingredients
- 1 cup light brown sugar (225g, packed)
- ¾ cup salted butter (170g, melted; preferably grass-fed or European-style)
- ½ cup granulated sugar (100g)
- 1 teaspoon salt (6g)
- 1 large egg (room temperature)
- 1 additional large egg yolk (room temperature)
- 1 tablespoon vanilla bean paste (16g)
Mix-Ins and Garnish
- 2 cups chocolate chips (370g, mix of milk and dark chocolate)
- Flaky sea salt (optional garnish)
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, malted milk powder, corn starch, and baking soda until well combined. This ensures an even distribution of leavening agents and powders for consistent cookie texture.
- Cream Sugars and Butter: In the bowl of a stand mixer fitted with the paddle attachment, combine light brown sugar, melted salted butter, granulated sugar, vanilla bean paste, and salt. Beat on medium-low speed (speed 2) for one minute, then increase to medium speed (speed 4) for another minute until smooth and creamy.
- Add Eggs: Add the large egg and additional egg yolk into the creamed mixture. Beat on medium speed for about 5 minutes until the mixture becomes light, fluffy, and creamy. This step helps achieve the chewy texture.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing slowly between each addition to prevent overworking the dough and ensure even incorporation.
- Fold in Chocolate Chips: Gently fold in most of the chocolate chips, reserving a few to press on top of the dough balls for a visually appealing finish.
- Form Cookie Dough Balls: Use a #16 cookie scoop (about ¼ cup or 3 ounces) to portion the dough into balls. Place them on a tray, and if desired, press additional chocolate chips onto the tops of each dough ball.
- Chill Dough: Place the cookie dough balls uncovered in the refrigerator and chill for 2 hours. This step solidifies the dough, which helps maintain shape and develop flavor during baking.
- Bake Cookies: Preheat the oven to 325°F (163°C). Arrange the chilled dough balls on a parchment-lined baking sheet, spacing them at least 3 inches apart. Bake for 15 to 17 minutes until the edges are golden brown while centers remain soft.
- Cool and Serve: Allow cookies to cool on the baking sheet before transferring them to a wire rack. Optionally, sprinkle with flaky sea salt for an extra burst of flavor.
Notes
- Using room temperature eggs helps the batter emulsify better, resulting in a tender crumb.
- Melting the butter gives the cookies a chewier texture compared to using softened butter.
- Chilling the dough is crucial for flavor development and to prevent excessive spreading during baking.
- If you prefer crispier edges, bake a minute or two longer but watch closely to avoid burning.
- The malted milk powder adds a subtle richness and depth; it can be omitted, though the texture may slightly change.
- For a dairy-free version, substitute butter with a plant-based alternative and ensure chocolate chips are vegan.
