Malted Chai Chocolate Chip Cookies

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This sourdough malted chai chocolate chip cookie recipe is going to blow your socks all-the-way off and into outer space. Am I exaggerating? Maybe. But are these that delicious? Absolutely.

These cookies are full of flavor and are quite possibly the softest, chewiest cookies around. These characteristics are thanks to the inclusion of sourdough discard, brown sugar and maple syrup, malt milk powder, and cornstarch.

And if that description isn’t enough to sell you, let me remind you that these have chai spices AND chocolate chips. This is a fall recipe that you don’t want to skip!!

What is chai exactly?

Chai is a combination of seasonings, including cinnamon, ginger, cardamom, cloves, nutmeg, and allspice. Finding pre-mixed chai spice at your local store isn't always easy, but it is super easy to make! Check out this recipe that I used to make these cookies.

You may have seen the ever-popular chai latte at Starbucks, but before it was a fashionable beverage, this tea mixture was actually used for medicinal purposes. It is thought that the mixture we now know as chai was created more than 5,000 years ago by an Indian King.

The warm spices in the mixture were thought to aid in digestion and general wellness. It was not long before this (traditionally warm) beverage spread across the globe. If you’d like to know more, I highly recommend checking out Matthew Kellso's article, which goes over Chai's origins in great detail.

Why are these sourdough cookies “malted”?

I am personally a huge fan of anything malted. I grew up on Ovaltine— I must confess that I still drink it regularly!!

Malt is a germinated cereal grain with a distinct sweet, nutty flavor that is quite honestly addicting. It is commonly used in beer, bread, dessert, and more to add additional nutrition and flavor. The germination process requires the grains (typically barley) to be soaked in water and then dried with hot air. This process creates a sugar called maltodextrin that gives the malt its sweet flavor.

Aside from its delicious taste, one of the benefits of using malt products in breads and desserts is that the sugars in the grain help yeasts rise and add a subtle sweetness. Since the recipe we are making today doesn’t require leavening yeast, the use of malted milk powder is simply for the added depth and flavor.

Not interested in “malting” your cookies? No worries whatsoever! Feel free to swap with regular milk powder or you could simply omit it from the recipe in general. You might need an extra tablespoon or so of flour to make up for it, but the difference it will make is minimal.

Sourdough Discard Malted Chai Chocolate Chip Cookies

Equipment

Stand Mixer (optional)
Cookie Scoop (optional)
Mixing bowl (if not using a stand mixer)
Kitchen scale (optional but highly recommended)
Cookie sheet
Parchment paper or silicone baking sheet
Cooling rack

Ingredients

Brown Sugar
Unsalted Butter
All-purpose flour
Sourdough Discard
1 egg
Vanilla Extract
Chai Seasoning Mixture
Salt
Baking Soda
Baking Powder
Malted Milk Powder
Quick Oats (or old fashioned)
Chocolate Chips

Instructions

Grab your favorite mixing bowl or bowl of a stand mixer and add in your softened butter, brown sugar, maple syrup, and vanilla extract. Mix until light and fluffy. Scrape down sides of the bowl.
Add in sourdough discard and two eggs. Mix until combined.
Slowly mix in flour, salt, baking powder, baking soda, malted milk powder, oats, and chai spice. Mix until combined.
Stir in desired amount of chocolate chips.
Allow dough to rest while the oven preheats to 350 degrees Fahrenheit.
Scoop out cookie dough balls and place them on a lined baking sheet. Bake on the middle rack for 8-10 minutes or until the edges of the cookies begin to brown.
Move to the cooling rack and allow to cool slightly then enjoy!

FAQ: Malted Chai Sourdough Cookies.

Can I use an active starter?

Absolutely!! In fact, this would probably result in a fluffier cookie anyway.

Can I make this without sourdough starter?

Sure thing! You might need to add 2-3 tablespoons of flour to compensate for it. Ive made this recipe without a starter and didn't need to adjust anything! It just depends on the type of flour you are using, your climate, and the hydration of your starter.

What should the dough look like?

This is a slightly "wetter" dough. It won't be easy to handle without getting it on your fingers, but it won't be overly wet either. The addition of the oats makes them easier to handle, however. I definitely recommend using a cookie scoop for this recipe! You could also try chilling your dough for a few hours before baking. This will make it much easier to shape.

TRY OUT SOME OF MY OTHER FALL FAVORITES!