In a bowl, stir together the butter and brown sugar until any lumps of sugar have dissolved.
Stir in the egg and vanilla extract until just combined.
Add the baking cocoa, flour, baking soda, salt and malted milk powder and mix until combined.
Fold in 1/2 cup of chocolate chips or chunks.
Refrigerate dough for 30 minutes.
Scoop three tablespoon balls of dough and gently roll the tops in the remaining chocolate chips/chunks.
Bake at 350F for 11 minutes or until no longer shiny on top.
Remove from the oven and allow to cool on the baking sheet.
Use a 60% cacao or higher chocolate for a rich, chocolaty flavor.
For best results, refrigerate dough before baking: The longer you refrigerate the dough the more the flavors will mature and marry. With these cookies in particular, letting them refrigerate overnight will lead to the best results.
The importance of leaving cookies on the baking sheet: The goal of taking the cookies out when they’re no longer shiny is to keep them from becoming too browned or drying out. At this point, they’ll be slightly under-cooked, and leaving them on the hot baking sheet allows them to finish cooking through without browning further.
Storage: These cookies can be kept in an air tight container at room temperature for up to a week or frozen (I like to individually wrap mine in plastic wrap) for up to 6 months.
Serving Size:1 cookie
Keywords: double chocolate cookies, malted cookies, chocolate malted cookies