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Chocolate chip cookies in stack

Malty choc chip cookies

A star rating of 4 out of 5.17 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 20

Try these easy, chewy chocolate chip cookies with malted milk - pop in the biscuit tin or cookie jar for up to 5 days

  • Freezable (uncooked dough only)
Nutrition: per cookie


  • 140g butter , softened
  • 50g golden caster sugar
  • 100g soft light brown sugar
  • 2 medium eggs
  • 200g plain flour
  • 175g malted milk drink powder (we used Horlicks)
  • ½ tsp baking powder
  • 100g bar dark chocolate , chopped


  • STEP 1

    Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Beat the butter and sugars in a bowl until light and fluffy, then beat in the eggs one at a time.

  • STEP 2

    Add the flour, malted milk drink powder, baking powder and a good pinch of salt, then stir with a wooden spoon until the mixture forms a dough. Tip out onto the work surface and gently knead in the chocolate. Divide the mixture into 20 pieces, roughly the size of a whole walnut. Roll each piece into a ball and place on the baking trays, leaving plenty of room for the cookies to spread. Flatten each ball slightly with your hand.

  • STEP 3

    Bake for 10-12 mins until starting to turn golden brown on the edges. Remove from the oven, leave on the baking tray for 5 mins to cool slightly then transfer to a wire rack to cool completely. Will keep in a cake tin or cookie jar for up to 5 days.

Recipe from Good Food magazine, September 2014

Goes well with


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A star rating of 4 out of 5.17 ratings

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