I want t revamp my Chocolate Chip Cookie recipe by adding some malt powder for that toasty flavor. I'm not sure how to adjust other ingredients (dry and liquid) to compensate the addition. Truthfully, I'm not quite sure how malted milk behaves in a baked good. Can someone advise?

I recently tried making a malt cake just by adding malt to my buttercake recipe. It tasted delicious, but it make the cake very heavy and it only rose about  half as much as it normally would. I have no idea how to fix that though. Maybe some extra raising agent? Then again that might be great for cookies.

I read somewhere that if you add extra dry ingredients you should add a bit of  extra liquid to.

All I can say is test batches. I'm sure they would still taste great. Let me know how it works.