Maltabella (malted sorghum) gives these chewy chocolate chip cookies a malty nuttiness and dense texture which makes them my best chocolate chip cookie of all time! 


Was I the only child in South Africa who was convinced/brain-washed into believing that maltabella was chocolate porridge? It never quite occurred to me that despite its deep brown colour, it didn’t really taste like chocolate at all! Luckily the lashings of butter and a sprinkling of brown sugar made up for any disappointment and so I grew to love this winter morning ritual. Maltabella is most definitely the taste of my childhood and probably most of South Africa’s! 

Maltabella is nothing more than malted sorghum so if it’s not as close to your heart as it is for me, feel free to swop it for any malt – like malted barley or malted wheat.

While the rest of the world has only just discovered sorghum as a ‘superfood’, here in South Africa, it’s been an integral part of our cuisine and culture for ages so I love to champion it in anything I can – including dessert, of course! Last year, I took another South African favourite, the buttermilk rusk and added maltabella to make these moreish Maltabella Rusks which are heavenly with a cup of rooibos! Have you tried baking with maltabella yet? If not, give my chocolate chip cookies a try! 

Maltabella Chocolate Chip Cookies
Yields 24
My ultimate chocolate chip cookie with a South African childhood twist to it - malted sorghum flour, which gives it a delicious nuttiness.
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
  1. 200g salted butter (or margarine), softened
  2. 340g light demerara sugar (I used Natura Sugars)
  3. 1 tsp vanilla extract
  4. 2 tbsp milk
  5. 1 large egg, at room temperature
  6. 1 egg yolk, at room temperature
  7. 250g cake flour
  8. 230g maltabella (malted sorghum) or malt flour
  9. ¼ tsp baking powder
  10. ¼ tsp bicarbonate of soda
  11. 250g The Kate Tin Dark Baking Chocolate, chopped into chunks
  1. Preheat oven to 180°C (or 160°C fan-forced).
  2. Line two cookie sheets with non-stick baking paper.
  3. Melt the butter over a low heat and simmer until it reaches a golden brown colour and starts to smell nutty – about 5 minutes.
  4. Quickly remove the brown butter from the heat and pour into a bowl.
  5. Refrigerate until the butter has set but is still soft.
  6. Place the soft brown butter and the sugar in the bowl of an electric mixer and cream for 8-10 minutes until pale, creamy and light.
  7. Add the vanilla, milk and egg.
  8. Add the flour, maltabella, baking powder, bicarbonate of soda and chopped chocolate and mix to combine.
  9. Drop tablespoonfuls of the cookie batter onto the prepared baking trays, leaving enough room for spreading.
  10. Bake for 15-16 minutes or until the edges of the cookies are golden brown but the centre should still be moist.
  1. If you can't find malted sorghum, you can substitute with any malted flour (barley or wheat) or simply substitute with 100g cake flour.
The Kate Tin