Can I double the recipe?

Yes! Just use the 2x on the recipe card

What can I use instead of malted milk powder?

If you don't have it, you can just leave it out!

Can I brown the butter?

Yes, if you like, you can brown the butter - I have these brown butter chocolate chip cookies here which this recipe is based off of.

How to do you get perfectly round cookies?

I give them a cookie scoot - when your cookies are hot out of the oven, take a cookie cutter slightly larger than the cookie and place it over the top, and then scoot the hot cookie into a round shape. This is a totally optional step but I use it almost every time for nice round cookies!

How do you get chocolate puddles on top of chocolate chip cookies?

I am a strong advocate for chopped chocolate over chocolate chips in cookies. It means you get a bunch of different sized pieces and pockets of chocolate, and the shards throughout the dough are just so, so good. To get the puddles I like to shape the dough, then press each piece into a disc, add extra chocolate on the top and shape back into a ball. The chocolate spreads out into perfect puddles on the top.

Can I substitute the Easter Eggs?

Yes you can - if you don't have the mini eggs or you just don't want to use them, you can just sub in the same amount of chocolate. A mix of dark and milk would be yum here. Alternatively you could use any other Easter eggs that you have! NZ has caramel ones which would be super yum in here too.

What is Malted Milk Powder in NZ / Australia?

Malted Milk Powder is similar to Horlicks or Nestle Malted Milk Drink from what I have heard! I haven't tried either but have checked the ingredients against what I use here and they are similar!

What cookie scoop do you use?

I use a 2 Tbsp cookie scoop - I like this one . You can also weigh your dough balls if you don't have a scoop. Mine weighed about 55g each.

Malted Mini Egg Chocolate Chip Cookies

Description

These Malted Chocolate Chip Cookies are filled with dark chocolate chunks and mini eggs. These small batch chocolate chip cookies do not need a mixer. The recipe makes 12 cookies, and the dough can easily be frozen for later. Malted milk powder adds an amazing depth of flavour for a fun twist on a favourite!

Ingredients

Scale

90g unsalted butter, melted and cooled (re-weigh after melting and add a little extra butter if needed)
120g light or dark brown sugar
45g granulated sugar
1 large egg, at room temperature
1 tsp vanilla bean paste or extract
160g all-purpose flour
45g malted milk powder (see notes)
1/2 tsp kosher salt
1/4 tsp baking powder
1/4 tsp baking soda
130g mini eggs, coarsely chopped, plus more for on top of cookies
85g dark chocolate, coarsely chopped, plus extra for the tops if desired
Flaky sea salt such as maldon for finishing

Instructions

In a large bowl, place the melted butter, brown sugar, granulated sugar, egg, and vanilla. Whisk until well combined and slightly lightened in colour.
In a medium bowl combine the flour, malted milk powder, salt baking powder, and baking soda. Add to the wet ingredients and mix with a spatula until just combined (some flour streaks still remaining is fine)
Add the chopped mini eggs and chocolate, and mix to combine completely.
Line a sheet pan with parchment paper. Using a 2 tbsp cookie scoop (or shooting for balls about 55g each), scoop balls of dough onto the pan - they are going to be chilled so you can place them close together. Cover the pan with a lid or plastic wrap and refrigerate the cookie dough for 30 minutes.
10 minutes into the chilling period, preheat the oven to 350°f / 180°c. This gives the oven time to properly pre-heat. Line two sheet pans with parchment paper.
Arrange 6 cookie dough balls onto the pan. If desired, flatten each ball of dough, press more chocolate on the top, and roll into a ball, then space evenly on the pan.
Bake the cookies for 11-13 minutes, or until set around the edges and golden brown. Bake for closer to 11 minutes for still gooey inside, or 12-13 for more set cookies.
Remove from the oven, and if desired, use a cookie cutter slightly bigger than the cookies to 'scoot' them into a round shape.
Sprinkle with flaky sea salt if using, and extra mini eggs. Leave to cool on the pan for 10-15 minutes then transfer to a cooling rack.
Repeat the baking process with the remaining 6 balls of dough.
Store leftovers in an airtight container at room temperature.

Notes

If you don't have the malted milk powder, you can just leave it out 🙂 They won't quite taste the same but it won't affect the texture.

Keywords: Mini eggs, malted milk, malted chocolate chip cookies, chocolate chip cookies