Description
These Chewy Chocolate Chip Cookies are perfectly soft and packed with a mix of milk and dark chocolate chips. Made with malted milk powder and corn starch for extra tenderness, these cookies have a rich flavor and a delightful chewy texture. Chilling the dough before baking ensures they spread just right and remain soft inside with golden, crisp edges.
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 & Sugars
- 1 cup light brown sugar, packed (225g)
- ¾ cup salted butter, melted (170g; grass-fed or European-style preferred)
- 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)
Add-ins
- 2 cups chocolate chips (370g; mix of milk and dark chocolate preferred)
- Flaky sea salt (optional garnish)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, malted milk powder, corn starch, and baking soda until evenly combined.
- Cream Sugar and Butter: In the bowl of a stand mixer fitted with a paddle attachment, combine light brown sugar, melted salted butter, granulated sugar, vanilla bean paste, and salt. Mix on speed 2 for 1 minute, then increase to speed 4 and mix for another minute until smooth and creamy.
- Add Eggs: Add the large egg and egg yolk to the creamed mixture. Beat on medium-high speed for about 5 minutes until the batter becomes light and creamy.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing a little at a time to avoid lumps, ensuring a smooth dough without overmixing.
- Fold in Chocolate Chips: Gently fold in the majority of the chocolate chips using a spatula, reserving some to press on top if desired.
- Portion Dough: Using a #16 cookie scoop or measuring about 3 ounces per cookie (¼ cup), portion the dough into balls. Press any remaining chocolate chips onto the tops for an appealing look.
- Chill Dough: Place the dough balls uncovered in the refrigerator and chill for 2 hours to allow flavors to meld and dough to firm up, which helps control spreading during baking.
- Bake Cookies: Preheat the oven to 325°F (163°C). Arrange the chilled dough balls on parchment-lined baking sheets, spacing them at least 3 inches apart. Bake for 15 to 17 minutes or until the edges turn golden brown.
- Cool and Garnish: Let the cookies cool on the baking sheet to set. Optionally, sprinkle flaky sea salt on top for a flavor contrast before serving.
Notes
- Room temperature eggs promote smoother mixing and better texture.
- Chilling the dough is essential for chewy texture and prevents excessive spreading.
- Using malted milk powder adds a subtle malt flavor and enhances softness.
- Adjust baking time slightly for softer or crisper cookies depending on preference.
- Flaky sea salt is optional but adds a delicious savory contrast to the sweet cookie.
- Butter choice impacts flavor and texture; European-style butter has a higher fat content for richer cookies.
