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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 325°F. Line a large baking sheet with parchment paper; set aside.
In a large bowl, stir together flour, cocoa powder, malted milk powder, baking soda and salt. Make a well in the center of the flour mixture; set aside. In a medium mixing bowl, whisk together eggs, melted butter, sugar and vanilla. Add egg mixture to the flour mixture; stir until the dough starts to form a ball. Stir in malted milk balls and chocolate chips (dough will be crumbly). Knead the dough until it comes together.
Turn the dough out onto a lightly floured surface. Divide in half; shape each half into a 10-inch-long log. Place the logs about 3 inches apart on the prepared baking sheet; flatten slightly until about 2 inches wide.
Bake for 25 minutes. Cool on the pan on a wire rack for at least 1 hour.
Transfer the logs to a cutting board. Using a serrated knife, cut each diagonally into 1/2-inch slices. Place the slices, cut-sides down, on the baking sheet. Bake for 8 minutes. Turn the slices over and bake for 8 minutes more. Transfer to a wire rack and let cool. (Cookies will crisp as they cool.)