72-Hour Aged Dough Chocolate Chip Cookies with Malted Milk Powder Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">5g baking soda</li><li class="ingredients-single-item">5g fine sea salt</li><li class="ingredients-single-item">225g unsalted butter, at room temperature</li><li class="ingredients-single-item">200g light brown sugar</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">2 large eggs, at room temperature</li><li class="ingredients-single-item">10g vanilla extract</li><li class="ingredients-single-item">30g malted milk powder (such as Horlicks or Ovaltine)</li><li class="ingredients-single-item">300g high-quality dark chocolate (60-70% cocoa), chopped into chunks</li><li class="ingredients-single-item">Flaky sea salt, for sprinkling</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Silicone baking mats or parchment paper</li><li class="equipment-single-item">Ice cream scoop or cookie scoop</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a medium bowl, whisk together the flour, baking soda, and salt until thoroughly combined. This even distribution ensures your cookies will rise uniformly and have consistent seasoning throughout.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth and creamy, about 1 minute. Add both sugars and beat on medium-high speed until light and fluffy, about 4-5 minutes. This extended creaming process incorporates air into the mixture, which helps create those beautiful rippled tops.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated. The mixture should look silky and substantially increased in volume.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the malted milk powder and mix until combined. The malted milk powder contributes a nutty, toasty flavor that enhances the caramel notes in the aged dough while adding complexity to the finished cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>With the mixer on low speed, gradually add the dry ingredients, mixing just until no streaks of flour remain. Be careful not to overmix, as this will develop the gluten and result in tough cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently fold in the chocolate chunks by hand using a spatula. Using hand-chopped chocolate instead of uniform chips creates beautiful melted pockets throughout your cookies with varied texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cover the dough tightly with plastic wrap, pressing it directly onto the surface to prevent air exposure. Refrigerate for 72 hours. This long aging process allows the flour to fully hydrate and the flavors to develop deeply, resulting in cookies with more complex flavor and better texture. The enzymes in the flour break down starches into simpler sugars, creating richer caramelization when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>After 72 hours, preheat your oven to 180°C. Line baking sheets with silicone mats or parchment paper. Let the dough sit at room temperature for about 15 minutes to soften slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Using a cookie scoop or ice cream scoop (about 50g portions), portion out the dough onto the prepared baking sheets, leaving ample space (about 6-7cm) between each cookie as they will spread considerably during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Sprinkle each cookie dough ball lightly with flaky sea salt. This contrast of sweet and salty elevates the overall flavor profile of the cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 11-13 minutes, until the edges are set and golden brown but the centers still look slightly underbaked and soft. The cookies will continue to cook on the hot baking sheet after removal from the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. This resting period allows the cookies to set up properly, developing that perfect contrast between chewy center and crisp edge.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Store cookies in an airtight container at room temperature for up to 5 days. For the best experience, you can briefly warm them in a 150°C oven for 3-4 minutes before serving to restore that fresh-baked texture and re-melt the chocolate slightly.</li></ol>