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!
- 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
- 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.
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