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Fudgy Black Walnut Chocolate Malt Cookies

Fudgy Black Wal­nut Choco­late Malt Cook­ies are soft, chewy, fudgy and over­flow­ing with semi-sweet choco­late chips and black walnuts.

double fudge chocolate malt cookies with black walnuts in an antique tin with black walnuts and chocolate chips strewn about the counter
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These deli­cious Fudgy Black Wal­nut Choco­late Malt Cook­ies are very nos­tal­gic for me. Not because I’ve ever made them before cre­at­ing this recipe, but because the fla­vors are so rem­i­nis­cent of my child­hood. These scrump­tious fudge cook­ies are a delight­ful trip down mem­o­ry lane.

50 years ago, malt­ed milk pow­der and black wal­nuts were com­mon ingre­di­ents. But, I don’t think as many peo­ple know about them or use them, today.

Black Wal­nut Choco­late Malt Cook­ies are deeply choco­late and super fudgy, like the best fudgy brown­ie. The malt pow­der inten­si­fies the rich choco­latey fla­vor. And, black wal­nuts are the per­fect fla­vor and tex­ture complement. 

What could be bet­ter than soft, chewy, fudge cook­ies with the tex­tur­al crunch of an occa­sion­al black wal­nut and some ooey, gooey melt­ed choco­late chips?

Bake Fudgy Black Wal­nut Choco­late Malt Cook­ies for every­day desserts and snack­ing. Serve them to awestruck friends and fam­i­ly. Add the soft and chewy fudge cook­ies to char­cu­terie boards, dessert tables and gift box­es, too. You’re going to LOVE Black Wal­nut Choco­late Malt Cook­ies and so will any­one lucky enough to share them with you!

double fudge chocolate malt cookies with black walnuts in an antique tin with black walnuts and chocolate chips strewn about the counter

The Ingredients

  • But­ter, softened
  • Sug­ar
  • Eggs
  • Home­made Vanil­la Extract
  • Unbleached All-Pur­pose Flour
  • Cocoa Pow­der
  • Malt­ed Milk Powder
  • Bak­ing Powder
  • 1 tea­spoon salt
  • Semi-Sweet Choco­late Chips
  • Black Wal­nuts
malted milk powder in a carton

What is Malted Milk Powder?

When I was grow­ing up, my Dad would always order a choco­late malt at the Dri­ve-In. It was a choco­late shake with malt­ed milk pow­der added.

You don’t see choco­late malts on many menus, nowa­days. And, I think cur­rent gen­er­a­tions know malt­ed milk pow­der best for being used in a can­dy called malt­ed milk balls.

Most malt­ed milk is made from bar­ley, evap­o­rat­ed whole milk pow­der and wheat. In its ear­ly his­to­ry, it was used as a health sup­ple­ment for babies. Lat­er, malt­ed milk pow­der was includ­ed in mil­i­tary rations and also sold to those who might not have reg­u­lar access to fresh foods.

Ways to Use Malted Milk Powder

Malted Milk Powder spilling out of a teaspoon onto a wooden table

Malt­ed milk pow­der comes in both plain malt pow­der and choco­late malt pow­der vari­eties, now. Both can be stirred into a glass of milk or mixed into a milk shake. Plain is more com­mon­ly used in bak­ing, than chocolate.

Mix it into frost­ing, cook­ies, brown­ies and cakes. It adds a slight amount of sweet­ness and helps with even brown­ing in baked goods. 

It’s per­fect in these Fudgy Black Wal­nut Choco­late Malt Cook­ies, since malt­ed milk pow­der also mag­ni­fies the fla­vor of choco­late. It has it’s own toasty, mild­ly nut­ty fla­vor that you will detect in your baked goods along­side the oth­er fla­vor­ings you use.

Try adding it to pan­cake bat­ter and to home­made ice cream. Stir it into a mug of hot choco­late for a creamy and deeply fla­vor­ful cocoa experience.

Malt­ed milk pow­der is not as preva­lent in our cook­ing, today. How­ev­er, it’s an ingre­di­ent to famil­iar­ize your­self with for great tex­ture and fla­vor in many of your favorite recipes.

double fudge chocolate malt cookies with black walnuts in an antique tin with black walnuts and chocolate chips strewn about the counter

FAQs

Can I make Fudgy Black Wal­nut Choco­late Malt Cook­ies gluten free?

Not real­ly. Even if you subbed in gluten free flour, malt pow­der con­tains both bar­ley and wheat. And both of them con­tain gluten. I’m not aware of a gluten free option for malt­ed milk powder.

Do I need to use room tem­per­a­ture eggs for cook­ies?

Tech­ni­cal­ly, no. Room tem­per­a­ture ingre­di­ents mix eas­i­er than try­ing to com­bine cold and room tem­per­a­ture ingre­di­ents. But, hon­est­ly, for cook­ies it does­n’t make near­ly as much dif­fer­ence.

Room tem­per­a­ture eggs whip more eas­i­ly and add more body or “fluffi­ness” to bat­ters. You might note a slight amount of extra lift in cook­ies, but for me per­son­al­ly, fluffy is not what I’m look­ing for in a cook­ie.

Room tem­per­a­ture eggs are most impor­tant in recipes where the rise is impor­tant, like cakes, for instance.

black walnuts and open balck walnut shells lying in the grass

What Are Black Walnuts

Grow­ing up, my fam­i­ly would gath­er black wal­nuts every fall from the tim­bered areas where we cut wood for our wood stove. We would lit­er­al­ly gath­er a trail­er full and then leave them out to dry in the barn yard. 

As the green hulls dried and turned to black, I remem­ber Dad dri­ving over the top of them with a trac­tor to break away the husks and reveal the wal­nut shells underneath.

Mom, my sis­ter and myself then had the task of crack­ing the shells and har­vest­ing the black wal­nut nut­meats. We used black wal­nuts in our bak­ing all win­ter long. Some of the favorites I remem­ber are banana bread and brown­ies. Mom also used black wal­nuts in boiled fudge.

black walnut meats in a heap on a concrete counter top

Wild black wal­nuts are still har­vest­ed in the U.S. every fall. They are native to 32 states. They are the only all-wild tree nut left in the Unit­ed States.

The main dif­fer­ences that I am aware of between Black Wal­nuts and Eng­lish wal­nuts is that black wal­nuts have a rougher dark brown to black, “tree-bark-like” shell, where Eng­lish wal­nut shells are smoother, thin­ner and lighter in color. 

Black wal­nuts also have a bold, dis­tinc­tive fla­vor all their own. If you’re not famil­iar with it, the fla­vor can take you by sur­prise. It is pleas­ant, but strong. 

I absolute­ly love black wal­nut fla­vor! It’s earthy and robust. And to me, it’s more acidic than Eng­lish wal­nuts. Some peo­ple (usu­al­ly first-timers) find the fla­vor bit­ter, but that has nev­er been my expe­ri­ence. I think they’re per­fect in these fudgy choco­late cookies.

Black wal­nuts also have the high­est pro­tein con­tent of any tree nut. They’re loaded with anti-oxi­dants, healthy fats and fiber, too. And they’re good for your liver.

double fudge chocolate malt cookies with black walnuts in an antique tin with black walnuts and chocolate chips strewn about the counter

How to Make Black Walnut Chocolate Malt Cookies

  1. Pre­heat oven to 350° and pre­pare cook­ie sheets by either spray­ing them lib­er­al­ly or lin­ing them with sil­i­cone bak­ing mats or parch­ment paper.
  2. Cream togeth­er the but­ter and sugar. 
  3. Beat the eggs and vanil­la into the butter/sugar mix­ture for about 2 min­utes, until the mix­ture is light and fluffy. 
  4. Add the dry ingre­di­ents (flour, cocoa pow­der, malt­ed milk pow­der, bak­ing pow­der and salt) and mix just enough to thor­ough­ly com­bine every­thing. No extra mix­ing here. Mix just enough that the dry ingre­di­ents dis­ap­pear. Over­work­ing will just make the cook­ies tough. You want that dense but ten­der, chewy, brown­ie-like and fudgy crumb.
  5. Stir in the choco­late chips and black walnuts.
  6. Scoop the cook­ies on to bak­ing sheets leav­ing room for a slight amount of spreading.
  7. Bake at 350° for 10 min­utes. Don’t overbake.
  8. Remove from oven and leave on tray to cool for 1 minute before trans­fer­ring to a cool­ing rack.

double fudge chocolate malt cookies with black walnuts in an antique tin with black walnuts and chocolate chips strewn about the counter

I hope you’ll make Black Wal­nut Choco­late Malt Cook­ies with your fam­i­ly and enjoy the nos­tal­gic fla­vors of malt­ed milk and black wal­nuts. Fudge cook­ies nev­er tast­ed bet­ter! Enjoy, my friend!

The Recipe

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Fudgy Black Walnut Chocolate Malt Cookies

Fudgy Black Walnut Chocolate Malt Cookies


  • Author: Glen­da Embree
  • Total Time: 28 min­utes
  • Yield: 2 dozeb 1x

Description

Black Wal­nut Choco­late Malt Cook­ies are some of the best fudge cook­ies you will ever eat!  Soft, chewy & fudgy.  Quick and easy recipe loved by all ages!  Per­fect to curb a choco­late crav­ing, as a sim­ple snack or dessert or in hol­i­day gift baskets.


Ingredients

Units Scale
 
  • 1 cup but­ter, softened
  • 2 cups sug­ar
  • 4 large eggs, room temperature
  • 2 tea­spoons home­made vanil­la extract
  • 2 cups unbleached all pur­pose flour
  • 1 cup cocoa pow­der
  • 3/4 cup malt­ed milk powder
  • 1 tea­spoon bak­ing powder
  • 1 tea­spoon salt
  • 1 (12 oz) bag semi-sweet choco­late chips
  • 1 cup black wal­nuts, chopped

Instructions

  1. Pre­heat oven to 350° and pre­pare cook­ie sheets by either spray­ing them lib­er­al­ly or lin­ing them with sil­i­cone bak­ing mats or parch­ment paper.
  2. Cream togeth­er the but­ter and sugar.
  3. Beat the eggs and vanil­la into the butter/sugar mix­ture for about 2 min­utes, until the mix­ture is light and fluffy. 
  4. Add the dry ingre­di­ents (flour, cocoa pow­der, malt­ed milk pow­der, bak­ing pow­der and salt) and mix just enough to thor­ough­ly com­bine every­thing. No extra mix­ing here. Once the flour has been added. Over­work­ing will just make the cook­ies tough. You want that dense but ten­der, chewy, brown­ie-like and fudgy crumb.  The dough will be thick, but sticky.
  5. Stir in the choco­late chips and black walnuts.
  6. Scoop the cook­ies on to bak­ing sheets leav­ing room for a slight amount of spread­ing.  I use a LARGE cookie/muffin scoop [affil­i­ate link] to make these cook­ies. The scoop holds about 3 Table­spoons of dough.  That seems like a lot, but trust me.  These cook­ies don’t spread much and the lit­tle that they do makes a per­fect sized, THICK, fudgy, almost brown­ie-like cook­ie.  If you go small­er you will def­i­nite­ly need to adjust your bak­ing time down, so you don’t over­bake them.  I real­ly don’t rec­om­mend it, though.
    I use a *LARGE cookie/muffin scoop [affil­i­ate link] to make these cook­ies. The scoop holds about 3 Table­spoons of dough. That seems like a lot, but trust me. These cook­ies don’t spread much and the lit­tle that they do makes a per­fect sized, THICK, fudgy, almost brown­ie-like cook­ie. If you go small­er you will def­i­nite­ly need to adjust your bak­ing time down, so you don’t over­bake them. I real­ly don’t rec­om­mend it, though
    I use a *LARGE cookie/muffin scoop [affil­i­ate link] to make these cook­ies. The scoop holds about 3 Table­spoons of dough. That seems like a lot, but trust me. These cook­ies don’t spread much and the lit­tle that they do makes a per­fect sized, THICK, fudgy, almost brown­ie-like cook­ie. If you go small­er you will def­i­nite­ly need to adjust your bak­ing time down, so you don’t over­bake them. I real­ly don’t rec­om­mend it, though.
    I use a *LARGE cookie/muffin scoop [affil­i­ate link] to make these cook­ies. The scoop holds about 3 Table­spoons of dough. That seems like a lot, but trust me. These cook­ies don’t spread much and the lit­tle that they do makes a per­fect sized, THICK, fudgy, almost brown­ie-like cook­ie. If you go small­er you will def­i­nite­ly need to adjust your bak­ing time down, so you don’t over­bake them. I real­ly don’t rec­om­mend it, though.
    I use a *LARGE cookie/muffin scoop [affil­i­ate link] to make these cook­ies. The scoop holds about 3 Table­spoons of dough. That seems like a lot, but trust me. These cook­ies don’t spread much and the lit­tle that they do makes a per­fect sized, THICK, fudgy, almost brown­ie-like cook­ie. If you go small­er you will def­i­nite­ly need to adjust your bak­ing time down, so you don’t over­bake them. I real­ly don’t rec­om­mend it, though.
  7. Bake at 350° for 10 min­utes. Don’t overbake.
  8. Remove from oven and leave on tray to cool for 1 minute before trans­fer­ring to a cool­ing rack.
  • Prep Time: 10 min
  • Cook Time: 18 min
  • Cat­e­go­ry: Cook­ies, Dessert
  • Method: Bak­ing
  • Cui­sine: Amer­i­can

13 thoughts on “Fudgy Black Walnut Chocolate Malt Cookies”

  1. I tried these with both wal­nuts (of course haha) and there’s a sub­tle but def­i­nite­ly there fla­vor dif­fer­ence. Love the black wal­nuts and love the cook­ies regard­less because I def­i­nite­ly hoard­ed both batch­es haha

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