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

Learn how to make the best homemade chocolate chip cookies with this foolproof recipe featuring a 72-hour aging technique and malted milk powder for complex flavor development. The extended refrigeration creates bakery-quality cookies with perfect chewy centers and crispy edges every time.

Difficulty:

Intermediate

Prep Time:

30 mins (plus 72 hours resting)

Cook Time:

12 mins

Serves:

24 cookies

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in 72-Hour Aged Dough Chocolate Chip Cookies with Malted Milk Powder?

These gourmet cookies require all-purpose flour, baking soda, salt, unsalted butter, light brown and granulated sugars, eggs, vanilla extract, malted milk powder, high-quality dark chocolate chunks, and flaky sea salt for finishing.

How to cook 72-Hour Aged Dough Chocolate Chip Cookies with Malted Milk Powder at home?

Learn how to cook 72-Hour Aged Dough Chocolate Chip Cookies with Malted Milk Powder by creating a dough with malted milk powder, refrigerating it for 72 hours to develop complex flavours, then portioning and baking at 180°C for 11-13 minutes until edges are set but centres remain slightly soft for the perfect chewy-crisp texture.

Why does ageing cookie dough for 72 hours make better chocolate chip cookies?

The 72-hour ageing process allows flour to fully hydrate while enzymes break down starches into simple sugars, creating deeper caramelisation when baked. This results in more complex flavours, enhanced texture with chewier centres, crisper edges, and a distinctive wrinkled top with better browning.

Can I substitute or omit the malted milk powder in chocolate chip cookies?

Yes, you can omit malted milk powder and still make excellent cookies, though you'll miss its distinctive nutty, toasty flavour. Alternatives include non-diastatic malt powder, powdered milk with a touch of cocoa powder, or ground toasted oats for a different but complementary flavour profile.

How do I achieve the perfect chewy centre and crispy edge texture in homemade cookies?

For the perfect texture contrast, use a high ratio of brown to white sugar, refrigerate dough for at least 24 hours (ideally 72), underbake slightly (edges set but centres soft), use room temperature butter when mixing, and allow cookies to cool on the hot baking sheet for 10 minutes before transferring.

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