3/4 cup (1 1/2 sticks) unsalted butter, cut into chunks
2 cups all-purpose flour
1/2 cup malted milk powder
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cornstarch
3/4 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups of your choice: semi sweet, milk, or dark chocolate chips, or chopped malted milk balls (I personally like to use a combo of dark and milk chocolate chips)
1. Melt butter in a 10-inch skillet over medium heat until bubbling, foamy, and then browned. For more info on how to properly brown butter, check out this article. Pour butter into a large heat-proof bowl and set aside to cool for a few minutes.
2. In a medium-sized bowl, whisk together the flour, malted milk powder, baking powder, salt, and cornstarch.
3. Add the brown sugar and granulated sugar to the browned butter and whisk until combined.
4. Add the eggs to the butter and sugar mixture, one at a time, whisking until smooth. Add the vanilla and whisk until combined.
5. Add the dry ingredients to the wet, being careful not to over stir the batter. Fold in the chocolate chips and/or malt balls and refrigerate for 2 hours or overnight.
6. Preheat oven to 350°F and line baking sheets with parchment paper. Drop dough by rounded tablespoons two inches apart on the baking sheet.
7. Bake 9 to 12 minutes, or until golden brown on top. Cool on cookie sheet for two minutes and transfer to a wire cooling rack to cool completely. Enjoy!