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These Malt Shop Cookies are everything you love about a classic American chocolate chip cookie, with a subtle, nostalgic twist. Malted milk powder brings that unmistakable old-school, milk bar sweetness, while deeply toasted pecans add a rich, nutty depth that lingers just enough to make you pause between bites.

The dough rests overnight for flavour and texture, baking up with lightly crisp edges and soft, gooey, chewy centres. Studded with plenty of milk chocolate and finished with flaky sea salt, they strike that perfect balance between familiar and just a little more interesting – simple, comforting, and quietly unforgettable.

Malt Shop Chocolate Chip Cookies with Toasted Pecans

Crispy-edged, gooey-centred chocolate chip cookies made with malted milk powder and deeply toasted pecans. A nostalgic, bakery-style twist on the classic, finished with flaky sea salt.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Overnight rest 1 day d

Servings: 10 cookies

Ingredients Method

Ingredients

  

• 120 g butter softened
• 1.5 tsp vanilla paste
• 225 g all-purpose
• 3/4 tsp baking powder
• 1/2 tsp bicarb soda
• 3/4 tsp salt
• 120 g brown sugar
• 55 g caster sugar
• 40 g malted milk powder
• 1 egg at room temperature
• 220 g milk chocolate chips or roughly chopped
• 60 g pecans

Method

 

1. Toast the pecans: Preheat the oven to 160℃ (320℉), and toast the pecans for 10-15 minutes until fragrant and darkened in colour. Check every few minutes to make sure the pecans are not browning too quickly. Allow to cool and roughly chop.
2. In a medium bowl, whisk together flour, malted milk powder, salt, baking powder, and baking soda.
3. Using the paddle attachment of a stand mixer, cream together both sugars and the butter until it's paler in colour and just lightly fluffy – about 2 minutes on medium speed.
4. Add the egg and vanilla, and paddle together. Scrape the bowl, then continue mixing until very smooth, for about an extra 30 seconds.
5. Mix in the flour mixture until just barely incorporated with floury bits remaining, then paddle in the milk chocolate and pecans until evenly mixed. Use your hand or a spatula to scrape the bottom of the bowl to ensure no gooey bits remain.
6. Portion the cookies into 80-90g balls, adding an extra piece or 2 of chocolate on top (a little hat!) and rest, covered, in the fridge overnight.
7. The next day, preheat the oven to 180℃/350℉.
8. Bake the cookies for about 16-18 minutes, rotating halfway through baking.
9. While taking the cookies out of the oven, slam the hot tray onto your bench to flatten your cookie ever so slightly. Sprinkle immediately with flaky salt.
10. Enjoy warm with a glass of cold milk!

If you loved this fun take on the classic chocolate chip cookie, you have to try my other cookie recipes:

• Maximum Chocolate Chip Cookie with Rye Flour: We use brown butter and pair it with a blend of rye flour and chocolate. It’s my ultimate sophisticated take on the classic!
• Spicy White Chocolate, Pine Nut and Cornmeal Cookies: Ready for an entirely new texture and cookie combination? This cookie has savoury pine nuts, crispy cornmeal and a surprising hit of spice. It’s truly one-of-a-kind!
• Browned Butter Ginger Molasses Cookies with White Chocolate: Rich, chewy, and deeply delicious thanks to that glorious browned butter base and rich molasses.