Malted Chocolate Chip and Reverse Chip Cookies
Two cookie doughs— malted with chopped dark chocolate and chocolate with chopped white chocolate— swirled together to make one ultimate cookie!
It’s hard to beat a classic like the chocolate chip cookie, but these just might! They’re two fabulous cookies rolled into one. They’re gigantic and unbelievably scrumptious. It’s like I’ve died and gone to cookie heaven.
It’s December and I’m a baker, so right now my kitchen is overflowing with waaaaaay too many cookies for the holidays. Some for work, and some for fun. With most batches I’ll enjoy a cookie or two and then give the rest away, but not with these cookies. Nope! I pretty much ate them all myself.
This recipe comes from the new cookbook Marbled, Swirled, and Layered by Irvin Lin. I first met Irvin 7 years ago at a blogging conference and his blog, Eat the Love, has been an inspiration ever since with its beautiful photographs and solid baking recipes. The man knows how to bake.
Irvin’s new book is no different, filled with 150 recipes for fun, unique, and eye-catching desserts and baked goods. I earmarked no fewer than 20 recipes, but these checkered cookies went straight to the top of the list. Obviously.
True, they are a little labor intensive. Most chocolate chip cookie recipes are quick and easy, and these require two separate doughs, a rest in the fridge, and some work to get the cookies swirled correctly. But all that effort is so worth it!
And once you figure out how to assemble the cookies, it’s even really quite fun.
When you pull the first sheet of cookies with alternating malted chocolate chip and chocolate white chip cookies from the oven you’ll probably want to do a little dance (I did!). And then when you sample one, with each bite a little different from the last, you’ll be so glad you didn’t just bake another batch of the same old chocolate chip cookies.
baking tip:Chocolate Chip Cookie Baking Tips
- Be sure your butter is soft, but not melted. You finger should make an indentation when you press into the butter, but not easily squish all the way though it. See 4 ways to bring butter to room temperature.
- Do not overmix your butter and sugar. Stop when the mixture has slightly paled in color and starts sticking to the sides of the bowl.
- Keep your eggs cold. This will keep the butter in your dough from getting too warm.
- Use chopped chocolate instead of chocolate chips. Chocolate chips are made to hold their shape as they bake, whereas roughly chopped chocolate with melt into the dough. Also, you can use higher quality chocolate bars resulting in superior taste (and fewer additives).
- Let the dough rest overnight (at least 12 hours and up to 72 hour) before baking for better flavor and texture. Yes, it really does make a difference!
- Take the cookies out of the oven when the edges appear browned but the center isn’t quite set. Leave the cookies on the baking sheet for 5 minutes to finish cooking, then transfer to a wire rack to cool completely. You’ll get crisp edges and chewy centers every time.
- If your cookies come out of the oven a little lopsided, immediately use a spatula to press the hot cookie back into a perfect circle.
Malted Chocolate Chip and Reverse Chip Cookies
Cookie dough base:
- 2 ¾ cup all-purpose flour (330 grams)
- 1 ½ teaspoon baking powder
- 1 ¼ teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1 ¼ cup unsalted butter , at room temperature (283 grams)
- 1 ¼ cup packed light or dark brown sugar (265 grams)
- 1 cup granulated sugar (200 grams)
- 2 large eggs
- 1 large egg yolk
- 1 tablespoon vanilla extract
Malted chocolate chip cookie dough:
- ½ cup malted milk powder (70 grams)
- ½ cup all-purpose flour (60 grams)
- 1 ½ cups chopped dark chocolate , see Note (255 grams)
Reverse chip cookie dough:
- ½ cup unsweetened cocoa powder (42 grams)
- ½ cup chopped white chocolate (170 grams)
- 1-2 tablespoons coarse or flaky sea salt
To make the cookie dough base:
- In a medium bowl combine the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the butter and sugars on high speed until pale and creamy, about 2-3 minutes.
- Scrape down the bowl and add the eggs and egg yolk one at a time, mixing after each. Add the vanilla.
- Add the dry ingredients and mix on low until incorporated.
To make the malted chocolate chip dough:
- Transfer half of the cookie dough base to a large bowl and set aside. Add the malted milk powder and all-purpose flour to the dough remaining in the mixer bowl and mix on low until incorporated. Add the chopped chocolate and mix to combine.
- Shape the cookie dough into a disk and cover with plastic wrap. Chill in the fridge for 12-72 hours.
To make the reverse chip cookie dough:
- Return the remaining cookie dough base to the mixer bowl (no need to clean). Add the cocoa powder and mix on low until incorporated. Add the chopped white chocolate and mix to combine.
- Shape the cookie dough into a disk and cover with plastic wrap. Chill along with the malted chip cookie dough.
To make the cookies:
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- Use a medium (number 40) cookie scoop to portion the malted chocolate chip and reverse cookie dough into balls. Roll in your hands until smooth.
- Press a ball each of malted chocolate chip cookie dough and reverse chip cookie dough together and gently roll them in your hands to make one big ball.
- Press the dough ball into a 1/2-inch thick disk so that one half is malted chocolate chip and one half is reverse chip. Place on a cutting board and cut cookie dough in half perpendicular to the line between the two doughs. Flip one half over and press the two halves back together. You should have a disk with 4 quarters of alternating dough.
- Repeat with remaining dough. Place dough disks 6 to a cookie sheet (they will spread to about 5 inches apart).
- Bake just until edges of the malted chocolate chip dough turn golden, 14-16 minutes. If some of the cookies spread awkwardly, use a spatula to press the hot cookies back into a circle (do this right after they come out of the oven). Sprinkle with coarse salt, if desired.
- Let cool on the pan 5 minutes, then transfer to a wire rack to cool completely.
- I prefer to use chopped chocolate instead chocolate chips as it melts better into the cookies as they bake, but if desired you can use chips.
Top Tools for this Recipe
Disclosure: I received a free review copy of Marbled, Swirled, and Layered. All opinions are always 100% my own.