Malted Chocolate Chip Cookies That Taste Just Like Mall Cookies

There's something magical about biting into a soft, chewy chocolate chip cookie with slightly crisp edges and pools of melted chocolate. If you've ever craved that nostalgic mall cookie flavor, you're in for a treat! These Malted Chocolate Chip Cookies have a rich, caramelized sweetness with a subtle, warm toastiness from malted milk powder, just like those famous bakery-style cookies.

With an easy-to-follow process and no complicated techniques, this recipe is perfect for both beginner and experienced bakers. Plus, a short 10-minute chill in the freezer helps prevent overspreading, ensuring thick, chewy cookies every time.

Why You'll Love These Cookies

✔ Mall-Style Flavor – The malted milk powder gives these cookies that signature deep, nostalgic flavor.

✔ Soft & Chewy with Crispy Edges – The perfect texture balance for cookie lovers!

✔ Easy to Make – No fancy equipment or hard-to-find ingredients needed.

✔ Customizable – Want more chocolate? You can easily double the amount!

What Makes These Cookies Special?

The malted milk powder is the secret ingredient that gives these cookies their deep, nostalgic flavor, but the magic doesn’t stop there. This recipe also uses a combination of butter, oil, and honey, which plays a key role in creating the soft, chewy texture that makes these cookies stand out.

• Honey adds moisture and chewiness – Unlike granulated sugar, honey is a humectant, meaning it helps retain moisture in baked goods. This keeps the cookies soft for longer and adds a subtle caramelized sweetness.
• Oil prevents dryness – All-butter cookies can sometimes dry out, especially when stored or frozen for extended periods. In this recipe, a bit of neutral oil ensures that even after two days uncovered in the freezer, the dough remained soft and baked up perfectly chewy—something that wouldn’t typically happen with an all-butter dough.
• Balanced richness – While butter provides that classic flavor, the oil helps the cookies maintain a light yet indulgent texture without becoming overly dense.

Together, these ingredients create a cookie that stays soft, chewy, and flavorful long after baking, making them an excellent choice for meal-prepping cookie dough or freezing for later.

Ingredients You’ll Need

Wet Ingredients:

• ½ cup (113g) unsalted butter, room temperature
• ¼ cup (50g) neutral oil (vegetable, canola, or light olive oil)
• 1¼ cups (266g) light or dark brown sugar
• ¼ cup (78g) honey
• 2 tsp vanilla extract
• 1 large egg

Dry Ingredients:

• 2¼ cups (270g) all-purpose flour
• ¼ cup (30g) malted milk powder
• 1 tsp salt
• ¾ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp espresso powder (optional, enhances chocolate flavor)

Chocolate:

• ½ cup (113g) quality bar chocolate, chopped (or more, if desired)

Step-by-Step Instructions

1. Mix the Wet Ingredients

In a large mixing bowl, cream together the butter, oil, and brown sugar until smooth. Add the honey, vanilla extract, and egg, mixing until well combined.

2. Combine the Dry Ingredients

In a separate bowl, whisk together the flour, malted milk powder, salt, baking powder, baking soda, and espresso powder (if using).

3. Add Dry to Wet & Fold in Chocolate

Gradually add the dry mixture to the wet ingredients, stirring until just combined. Gently fold in the chopped chocolate to ensure even distribution.

4. Chill the Dough

For the best texture and to prevent overspreading, place the dough in the freezer for 10 minutes before baking.

5. Bake to Perfection

• Preheat your oven to 350°F (175°C).
• Scoop 1 1/2tablespoon-sized portions of dough onto a lined baking sheet, spacing them about 2 inches apart.
• Bake for 8-10 minutes, or until the edges are golden brown but the centers still look slightly soft.

6. Cool & Enjoy!

Let the cookies cool completely on the baking sheet. Enjoy immediately or store in an airtight container for up to 5 days.

Pro Tips for the Best Cookies

✔ Chill the dough! Even a short chill time makes a huge difference in texture and spread.

✔ Use quality chocolate. Chopped bar chocolate melts better than chocolate chips, creating those gooey pools.

✔ Don’t overbake. The cookies will continue to set as they cool, so take them out when the centers still look slightly underdone.

Serving & Storage

These cookies taste amazing warm, but they’re just as delicious the next day! Store them in an airtight container at room temperature for up to 5 days. If you want to enjoy them fresh later, freeze the unbaked dough balls and bake them straight from the freezer, just add a couple of extra minutes to the bake time.

Let’s Bake Together!

I’d love to see your baking results! Tag me on Instagram or TikTok when you make these cookies, and don’t forget to sign up for my newsletter for more delicious recipes, baking tips, and exclusive content.