Malted Brownie Cookies

Enjoy fudgy brownie cookies with this from-scratch recipe - no box mix required! Malted milk powder adds something special to these rich and chewy chocolate cookies with perfectly crackly tops. These will be a favorite for your cookie trays.
Course Cookies
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Servings 24 cookies
Author Alyssa


  • 8 oz dark chocolate, chopped
  • 8 oz semisweet chocolate, chips or chunks
  • 4 tbsp unsalted butter (1/4 cup), cut into cubes
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 4 eggs, at room temperature
  • 1 1/4 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup all-purpose flour (60 grams)
  • 1 1/2 tbsp malted milk powder (12 grams)
  • 1/2 tsp baking powder
  • 1/2 tsp instant espresso powder


  • Add chocolates and butter to a microwave-safe mixing bowl. Melt in 15-20 second bursts, stirring well after each increment, until combined and smooth. Set aside for now. Alternatively you can do this step with a double boiler if you prefer that way.
  • Add the sugars to the bowl of a stand mixer and whisk to combine and remove out any lumps. Add the room temperature eggs and using the whisk attachment, beat on medium speed for 3-4 minutes, or until the mixture has thickened considerably.
  • Add the vanilla extract and salt to the bowl with the egg/sugar mixture and beat until combined.
  • Fold in the melted chocolate/butter mixture using a rubber spatula. Next fold in the flour, malted milk powder, baking powder, and the instant espresso powder, taking care not to overmix the batter.
  • Pour out the batter into a wide freezer-safe dish, such as an 8x8" pan. Cover the top with aluminum foil and place in the freezer for at least one hour, or until the batter is well chilled.
  • Preheat oven to 350°F and line several large baking sheets with parchment paper. Using a two-tablespoon capacity cookie scoop, scoop rounded cookies about 2" - 2 1/2" apart onto lined baking sheets.
  • Bake for 10-12 minutes, or until the tops of the cookies are crackly and have dried. Let the cookies cool on the baking sheet for 10-15 minutes, then carefully transfer them to a wire rack to cool completely. Store in an air-tight plastic container or bag. 


The cookies will look puffy right when they're removed from the oven, but will settle down and become flat (and perfectly chewy!) as they cool.