You know I can’t resist anything with malt. Chocolate milkshakes, waffles, brownies and bars, and of course cookies. These cookies are superbly yummy. They make about 5 dozen. Eat some, share some, freeze some. That’s what I do!
2 sticks of butter, at room temperature
1 cup sugar
½ cup light brown sugar, packed
1 teaspoon pure vanilla extract
2 ½ cups all-purpose flour
½ cup malt powder (like Carnation)
3.4 ounce box of instant chocolate pudding
1 teaspoon baking soda
¾ teaspoon kosher salt
2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper.
Place butter and sugars into a stand mixer and beat until smooth and creamy. Add eggs and vanilla, beating to combine. Slowly add flour, malt powder, pudding mix, baking soda, salt and chocolate chips. Mix until just combined.
With a medium cookie scoop, place dough mounds onto prepared baking sheet, placing about 1 inch apart.
Bake for 11-12 minutes, until baked through. Remove and let cool on baking sheet for a few minutes before transferring them to a cooling rack. Store in an air-tight container.