Total Time
Prep 10 mins
Cook 10 mins

These cookies are dense and delicious. A hint of malt and chocolate syrup makes these cookies different from the usual chocolate chip. They keep very well too.

Ingredients Nutrition


  1. In a mixing bowl, combine shortening, brown sugar, malted milk powder, chocolate syrup, and vanilla; beat for 2 minutes.
  2. Add egg and mix.
  3. In a small bowl mix flour, baking soda, and salt.
  4. Gradually add to creamed mixture.
  5. Stir in chocolate chips and chunks.
  6. Shape into 1 1/2 - 2-inch balls; place about 3-inches apart on ungreased baking sheets.
  7. Bake at 350° for 10-12 minutes or until golden brown.
  8. Cool for 2 minutes on pan before removing to wire racks to cool completely.


Most Helpful

My wife is a chocolate chip cookie expert, and she says these are the best she's ever had. Much more dense than toll house cookies, but in a good way. Great texture, and they stay soft and chewy. I have a feeling I'll soon know this recipe by memory. Thanks Claire.

Mark H. October 21, 2002

These cookies baked very quickly for me and the result was a crisper cookie than I like, however, the taste was really nice. Next time I will just take them out sooner. Thx for sharing.

mums the word November 06, 2010

these were fantastic!! the texture was very nice, dense but chewy. i left the malt out first time because i was looking more for a certain texture than a different taste....however i am definitely trying the malt. these were exactly what i wanted!! will probably half the amount of chips, so i won't feel so bad about eating more than 1!!

jenni.kennedy July 18, 2009

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