Chocolate Malted Cookies

  • litgourmet Posted: 07/20/09
    Worthy of a Special Occasion

    My 9-year old suggested that we swap out the mini chips for Reese's mini pieces this time. We did, and wow, they are fabulous. We liked the original but love the new version.

  • mackenzier Posted: 12/04/08
    Worthy of a Special Occasion

    I absolutely love this recipe...super easy to make, and the taste is incredible. Instead of the milk chocolate chips I used white chocolate. Everyone loved these cookies!

  • gobbledeegouk Posted: 12/24/08
    Worthy of a Special Occasion

    If you like a chewy chocolate cookie this one is good! But use parchment paper!!! They stick to the pan. They even stuck to silicone baking sheets.

  • PaulaMc Posted: 07/24/10
    Worthy of a Special Occasion

    OMG! This is a great cookie! I love chocolate malts, and had some Carnation Chocolate malt powder on hand, so I decided to make these. I did not change one thing in the recipe. I got about 3 dozen cookies, I did not grease the cookie sheet and did not have any trouble removing them at all after waiting the recommended two minutes. By the time the next batch was out of the oven, the first batch was cooled and ready to stack. NO problem with sticking at all. These have a great chocolatety taste and texture, just perfect! Will add these to my cookie repertoire with no hesitation!

  • itsgigi Posted: 12/30/09
    Worthy of a Special Occasion

    I agree with everyone!! These are easy, and absolutely terrific! The taste is wonderful and the texture wonderful and everything about them is good! I will be including them in my cookie baskets for the next holidays and am sending the recipe to all my kids! Thanks CL

  • JennySmith Posted: 02/08/10
    Worthy of a Special Occasion

    I think these cookies were very tasty! I have made them twice now, and they were good both times. They are absolutely delicious right out of the oven and remain soft and chewy over a few days. Both times I made the recipe, I opted to only use 3/4 c. of one kind of chocolate chips. One time I used only milk chocolate, the other time only semi-sweet. Both turned out good, but I much preferred the taste of the milk chocolate chips. The semi-sweet chips made the cookies taste a little more like a graham cracker than a chocolate cookie.

  • mamita Posted: 02/08/10
    Worthy of a Special Occasion

    Very yummy cookies! Just like chocolate chip cookies-I really didn't taste the malt. I made the following subs for a healthier cookie: used whole wheat flour, replaced half the butter with ground flax seed and used all 60% cocoa chocolate chips. I also added about 1 TBSP water to the batter as it was a little dry. The cookies turned out great-will make again!

  • Laura56 Posted: 12/09/10
    Worthy of a Special Occasion

    This is a good, solid recipe. I recently made for a cookie exchange at work and everyone loved. Also, no one could believe it was from CL! A few notes -Yes, the batter is really thick, but the cookies came out great. I popped in refrigerator for 15 min as the batter was getting a bit sticky. -The malt flavor is light and can only be tasted using the milk chocolate chips as suggested. I tried with all semi-sweet and overpowered everything, but still a good chocolate chip cookie. I personally don't care for milk chocolate and therefore would make again for others or add more malt to balance darker chocolate.

  • phoebe1214 Posted: 03/20/14
    Worthy of a Special Occasion

    really fantastic cookies. Next time I'll use all bittersweet chocolate instead of the milk and semi-sweet chocolate because the cookie was a little sweet, but a wonderful cookie.


More From Cooking Light