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Nutrition Facts
Serving Size 107 g
(Approx. 24 Servings)
Amount Per Serving
Calories 340 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 430 mg 18%
Total Carbohydrate 61 g 20%
Dietary Fiber 2 g 8%
Sugars 40 g
Protein 5 g
Vitamin A 2% Iron 15%
Vitamin C 0% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Malted Chocolate Chip Cookies
Prep Time
25 minutes
Cook Time
15 minutes
Total Time
40 minutes
24  People


Recipe makes 24 Servings

16 Oz Central Market European Butter, softened at room temperature
3 cup(s) brown sugar
5 Tsp vanilla extract
3 1/2 Tsp kosher salt, not iodized table salt, sea salt is fine to substitute
2 Tbsp Carnation Original Malted Milk, powder
4 large eggs
4 1/2 cup(s) H-E-B Organics Unbleached All Purpose Flour
2 Tsp baking soda
1 Tsp baking powder
10 Oz H-E-B Organics Mini Chocolate Baking Chips
11 1/2 Oz Nestle semi-sweet chocolate chunks
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Preheat oven to 350˚F.
Using a stand mixer with paddle attachment, add butter, brown sugar, vanilla, salt and malt powder.
Cream together until butter and sugar mixture is very fluffy. Using a spatula scrape down sides of bowl as needed.
Set mixer to lower speed and add eggs one at a time allowing each to absorb into batter before adding additional.
Once eggs are fully incorporated turn up mixer to make batter fluffy.
In a separate bowl add flour, baking soda and powder, then whisk just to combine.
Turn mixer to low speed and slowly add flour mixture, a 1/3 cup at a time allowing each addition of flour to absorb before adding more until all flour is incorporated.
Lastly add chocolate and turn mixer on just to distribute chips evenly.
Turn off mixer and scoop out cookies using a 3 to 4 oz. scoop onto sheet pans lined with parchment paper.
Bake cookies 12 to 16 minutes or until just set in middle, remove from pan to a rack to cool before consuming. Repeat with each additional batch of cookies.
Chef's Note: Depending on scoop size, recipe will make between 24 to 36 cookies.


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