A nostalgic mix of two classic flavors: chocolate and malt. Sign me up.

I recently discovered malted milk powder and now I want to add it to everything. Made from barley malt, wheat, milk, and a touch of salt, malted milk powder is the key ingredient in old-fashioned malted milkshakes. A few tablespoons adds an ultra-rich flavor to cookies, pancakes, waffles, and cakes. My favorite brand is King Arthur. It can be found in gourmet grocery stores and online.

The cookies are decadent, with gooey chocolate filled centers, buttery texture, and crisp edges. The flaked sea salt adds that extra pop of flavor, but feel free to skip it for a more classic tasting cookie. I prefer to use chocolate baking bars cut into chunks (I like a mouthful of chocolate) but chocolate chips work well, too.

Malted Salted Chocolate Chip Cookies

Makes about 24 cookies

2 1/4 cups all purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

1/2 teaspoon kosher or sea salt

1/4 cup good quality malted milk powder, such as King Arthur

3/4 cup unsalted butter, melted and cooled to room temperature

3/4 cup brown sugar, packed

1/2 cup granulated sugar

1 egg, at room temperature

1 egg yolk, at room temperature

1 tablespoon pure vanilla extract

8 ounces semi sweet chocolate, chopped into chunks, such as Ghirardelli

Flaked sea salt

In a large bowl, whisk together the flour, cornstarch, baking soda, salt, and malted milk powder. Set aside. In the bowl of an electric mixer, on medium speed, mix the melted butter and two sugars until no brown sugar lumps remain, about 2 minutes. Add the egg, egg yolk, and vanilla. Mix well. With the mixer on low, slowly add the dry ingredients. Mix until just combined. With a rubber spatula or wooden spoon, mix in the chocolate chunks.

Cover the cookie dough and chill for at least two hours. Allow the dough to sit at room temperature for 30 minutes before baking.

Preheat your oven to 350°F. Line cookie sheets with parchment paper.

Working with a generous spoonful of dough, roll into balls, and arrange them 3 inches apart on the cookie sheet. Bake for about 12-13 minutes until the cookies are lightly browned on the edges. Sprinkle cookies with flaked sea salt while they’re still hot.

Allow the cookies to cool for 5 minutes on the cookie sheet before transferring to a wire rack before cooling completely.