Salted Malted Milk Chocolate Chunk Cookies
By Stephanie WinterPublished on August 7, 2026
Time
1½ hours, plus 30 minutes chilling
Yield
Makes 16 cookies
Ingredients
Before You Begin
We chill the dough for a bit, finding that a range of time works. Just 30 minutes of chilling results in thinner, chewier cookies with the crispiest exterior, while 2 hours or more is best for thicker, fudgier centers. We prefer the way thick chocolate bars (such as Tony’s Chocolonely or vacuum-sealed blocks from the candy or baking aisle) melt in this cookie, but you can use any brand in this recipe. We used Carnation brand malted milk powder to develop this recipe. Avoid sweetened or flavored malted milk powders. These cookies are very large and spread into giant 4½-inch-wide rounds while baking. If you don’t have rimless baking sheets, use rimmed baking sheets and bake only four cookies on each sheet to accommodate their spread. Cookies can be stored for 3 days at room temperature. This recipe is included in The New Cookie.
Instructions
- Heat 16 tablespoons unsalted butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling skillet and stirring constantly with silicone spatula, until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove from heat and set aside to cool for 10 minutes. Whisk 320 grams all-purpose flour, 106 grams malted milk powder, 1½ teaspoons baking soda, and 1 teaspoon table salt together in bowl.
- Scrape cooled butter and any milk solids at bottom of skillet into bowl of stand mixer. Fit mixer with paddle and beat cooled butter, 198 grams dark brown sugar, and 99 grams granulated sugar on medium speed until well combined, about 1 minute, scraping down bowl as needed. Add 2 large eggs and 1½ teaspoons vanilla and continue to beat until well incorporated, about 1 minute longer. Reduce speed to low, add flour mixture, and mix until most of flour has been incorporated, about 1 minute. Add 340 grams thick bar milk chocolate, chopped into 1-inch pieces, and mix until just combined. Cover bowl with plastic wrap and chill dough for 30 minutes for a chewier cookie or up to 4 hours for a fudgier cookie.
- Adjust oven rack to middle position and heat oven to 350 degrees. Working with heaping ¼ cup dough at a time, roll into balls and space them evenly on 3 parchment paper–lined rimless baking sheets (5 or 6 balls per sheet), orienting dough balls so any large chocolate chunks are facing up. (If you do not have 3 rimless baking sheets, reuse first sheet once it’s cooled to room temperature.)
- Bake cookies, 1 sheet at a time, until edges are golden but center is still puffy, 12 to 14 minutes, rotating sheet halfway through baking. Transfer sheet to wire rack and immediately sprinkle with flake sea salt. Let cookies cool on sheet for 10 minutes, then transfer to wire rack. Let cookies cool on wire rack for 10 minutes and serve warm or at room temperature.
Time
1½ hours, plus 30 minutes chillingYield
Makes 16 cookiesIngredients
Ingredients
Ingredients
Why This Recipe Works
For many, chocolate chip is The Cookie, so we challenged ourselves to create a deluxe, (better-than) bakery-style chocolate chip cookie—one so decadent it would stop people in their tracks. We wanted to engineer crispy edges, a chewy-gooey center, big pools of chocolate, a dramatic sprinkling of flake salt, and flavor more caramelly rich than in any cookie we’ve tasted. We add malted milk powder to make the cookie taste superlatively rich and robust. Interestingly, the flavor enhancer also substantially improves the cookie’s texture, enhancing its chewiness, creating crispier caramelized edges, and contributing to a perfectly golden brown exterior. Milk chocolate enhances the cookie’s maltiness (think: malted milk balls). We make this cookie big to best achieve our dream contrast of texture—a crunchiness at the exterior and a middle that remains totally soft and chewy.
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