I remember my dad pulling up to the drive-through at the local Dairy Queen when I was a kid. The employee already knew what my dad wanted without him saying a word. Apparently he stopped by often for a thick chocolate malt.
I’ve long been a fan, too…but upon my discovery of blue moon ice cream and banana splits and pretty much anything I can throw sprinkles on, chocolate malt wasn’t a flavor I often chose – unless I raided my mom’s stash of malted milk balls. Fast forward a couple of decades, and I’m still hooked on chocolate malt flavor (even if my love for malted milk balls has faded).
Fortunately I found this cookie recipe for chocolate malted cookies in Holiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden.
Looking at the cover and the title, I realize this isn’t anywhere close to December and the holiday season. Does it count if I sometimes celebrated my half-birthday in June (because no one wants to celebrate a birthday the day after Christmas, and I’m all about celebrating)?
Let’s pretend that my dizzying logic all works somehow because this recipe totally slaps any time of year, the holiday season or not.
Use the Table of Contents below to jump to the recipe or hang around for a look at this charming baking cookbook and a few stories.
- Homemade Malted Milk Cookies
- Baking Chocolate Malted Cookies
- A Fave in My Home
- Holiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden
- Inside the Holiday Cookies Cookbook
- Recipe for Malted Chocolate Chip Cookies
- Malted Milk Cookies
- Elisabet der Nederlanden’s Work (More Cookbooks You Need)
- Related Resources:
Homemade Malted Milk Cookies
Wandering my local library one state and several moves ago, I found Holiday Cookies: Showstopping Recipes to Sweeten the Season. I didn’t waste any time snatching it up and flipping through one fabulous recipe after another. But what’s the good of reading a baking cookbook?
The first time I made these cookies, I made a substitution without realizing it. I used CHOCOLATE malted milk powder instead of the original flavor. A couple of moves later, I tried to make them again. Chocolate malted milk powder wasn’t available at my store. Without it? The cookies were a bit boring. They NEED that chocolate malted powder, okay?
Now, I am in a location with chocolate malted milk powder. They don’t carry full-fat buttermilk or any good baking cocoa (seriously, I may have stopped at a large grocery store before meeting my date to grab the good stuff because I am that dedicated to the pursuit of non-cruddy baked goods). Yet, somehow my store has chocolate malted milk powder. Funny but true.
It’s entirely possible that these malted chocolate chip cookies cookies have been breakfast for the past few days. Don’t judge. Bake ’em and you’ll understand.
Baking Chocolate Malted Cookies
I’ve already mentioned how my sons ALWAYS request milk chocolate chip cookies, with occasional deviations for other favorites (infrequent, if not downright rare, and I swear it’s typically some variation on a chocolate chip cookie). Yet! My oldest told me they are now his favorite cookie.
I can’t believe it.
My youngest can’t either.
He knows his brother’s unwavering dedication to chocolate chip cookies. But then again, he’s also a fan of a good malted milk ball and hoards them on Halloween. We could have seen this coming.
Once you have a basic idea of how to make cookies, you can make any cookie recipe that heads your way. Seriously, if you can throw together a batch of chocolate chip cookies, you can handle these cookies with chocolate malt flavor. Think: soft and subtle. They use pantry basics like unsalted butter (though I use salted), brown sugar, flour, baking soda, plus a few more. You know, the usual baking suspects. I like that it doesn’t use chopped malted milk balls and makes use of a powder and milk chocolate chunks (or chips) instead.
A Fave in My Home
I made them using my 1 1/2 Tablespoon cookie dough scoop to set the dough on my baking sheet. Not only does it make uniform cookies, but it is LIGHTNING FAST to use a cookie scoop. You won’t believe the baking speed change if you’re still using the old “two spoons” method to scoop out your cookie dough. Your cookie sheet won’t know what hit it.
This flour mixture has a different consistency than what you are used to. I think it reminds me of something closer in feel to softened cream cheese. It kind of looks like a Tootsie Roll. It’s a little thicker than you’d expect.
For this recipe, well, I made a couple of changes. As I already said, swapping in chocolate malted milk powder for the original vanilla flavor was accidental and incredibly lucky. It’s so good. Don’t try to sub the malted milk powder with chocolate milk powder or malt powder. Those are not the same things. You will regret it.
Also, as with the majority of cookie recipes out there, I upped the salt. Remember, when you add in more salt than a cookie recipe calls for, it tastes better!
Finally, I used a full cup of milk chocolate chips in this. I knew they would benefit from MORE milk chocolate chips (and I am very much in the “less is more” when it comes to chocolate chips in cookies so that extra triple means something). I think you could easily swap to semi-sweet chocolate chips if that’s what you prefer.
Holiday Cookies: Showstopping Recipes to Sweeten the Season by Elisabet der Nederlanden
With a mere 50 recipes in the 7.77 x 0.71 x 9.28-inch, 161-page cookbook, you might think this is the kind of baking cookbook you’ll flip through once and then give away or donate.
There are so many other cookies I’d love to try (but do put the malted chocolate chip cookies at the top of your list). Pinwheel cookies have always been a favorite of mine. If my parents ever wondered where the pink-edged pinwheel cookies disappeared to…it was all me.
Elisabet’s pinwheel cookies, Danish Butter Wreaths, Espresso Thins, Dark Chocolate Cookies with Caramel, and Chocolate-Peanut Butter Brownie Sandwich Cookies are on my MUST make list (and soon). I know, I know. It’s a stupidly long list, something closer to the size of a Christmas wish list of an eight-year-old (or, heck, a 12- and 16-year-old, I swear), but things DO get made from it — and often.
Do you see the loveliness of this cookbook below? I see a lot of cookie baking in my future now that I have my own copy. Before too long, it will be flour-dusted, sugar-coated, and vanilla-scented like the rest of my kitchen (and me).
Inside the Holiday Cookies Cookbook
Elisabet doesn’t have a lengthy list of solo cookbooks behind her — but Elisabet’s background in recipe testing and styling food photos for over thirty cookbooks more than hints at her skill in a kitchen. Also, why is this her only cookbook? Elisabet, please publish another cookbook.
Holiday Cookies packs strong visual appeal. No wonder, remember Elisabet is a food stylist. Full-color images accompany every recipe. The font is clear and legible. I have nothing but love for the layout. Simple and clean.
Chapters include: Very Merry Classics, Cookie Exchange Party, Warm Holiday Spice, Around the World, Holiday Confections, and Decorated Delights. Each chapter heading consists of a list of the cookies inside, as seen in the image above. At the front of the book, you’ll find baking, decorating, and packaging tips. Elisabet closes with a list of special ingredients and her recommendations, plus a section of special order resources good for baking.
Recipe for Malted Chocolate Chip Cookies
Malted Milk Cookies
- 1 Whisk A whisk is useful in this recipe for breaking up lumps and clumps and combining the eggs and butter. You can use your whisk attachment on your stand mixer.
Malted Milk Chocolate Cookies
- 3 Cups Flour
- 1/2 Cup Chocolate Malted Milk Powder
- 3/4 Cup Brown Sugar Packed
- 1/4 Cup Sugar
- 1 teaspoon Baking Soda
- 1 teaspoon Kosher Salt I use fine salt
- 1 Cup Unsalted Butter Melted
- 2 Large Eggs
- 1 Cup Milk Chocolate Chips
To Roll the Dough Into Before Baking
- 1/3 Cup Sugar
- 350* oven.
- Line a cookie sheet with parchment paper and set it aside.
- In the base of a stand mixer, whisk together the flour and the malted milk powder to remove any lumps.
- Whisk in the brown sugar, 1/4 cup granulated sugar, baking soda, and salt.
- If you haven't, melt the butter, and set aside to cool (hot butter will cook the egg white and leave white streaks).
- Combine the eggs and melted butter and whisk.
- Add the butter mixture to the flour mixture and mix well. Stir until you see a few streaks of flour left in the bowl and THEN fold in the chocolate chips (or chunks). DO NOT overmix. Please give it a few whirrs of your mixer or fold it in by hand.
- Put the 1/3 cup of sugar into a small shallow bowl.
- If you use a cookie dough scoop (I use my 1 1/2 Tablespoon scoop or her 1 Tablespoon recommendation), you can plop the scooped dough into the shallow bowl, give it a little wiggle around, and then set it on the prepped baking sheet.
- Gently press down on each cookie with your hand to lightly flatten OR do like I did and ignore that step altogether. Oops. I know I used a fork before.
- Bake 10-14 minutes if you made 1 1/2 Tablespoon balls (mine took 11 minutes) or 12-16 minutes if you made 1 Tablespoon balls. The cookies will look done (light golden brown). Cool on pan for 5 minutes and then switch out to a wire rack.
- Store in a covered reusable plastic container to maintain softness.
Elisabet der Nederlanden’s Work (More Cookbooks You Need)
When I hopped onto Elisabet der Nederlanden’s professional website, I noted (with delight) that I own another cookbook she helped with, Luscious Creamy Desserts by Lori Longbotham. I have yet to make anything from Luscious Creamy Desserts, but it’s one I keep flipping through and dreaming over. It won’t be long before I make up my mind and bake something.
I love the idea of the Gorgeous Caramel and Cream Layer Cake, not only because I enjoy making cakes. Throw in the Crème Brûlée (though I realize I don’t yet own a kitchen torch, and I was JUST at Williams Sonoma! Argh!) and Thai-Style Sticky Rice with Coconut Milk and Mango (because Thai).