1cup/ 8 ozmilk chocolate chunks (bittersweet also works)
flaky sea salt (for sprinkling)(I use Maldon)
Preheat oven to 375F. Prepare sheet pans with parchment paper.
In a large bowl, use hand held mixer to cream butter and sugars together. Mix on low speed until just combined. Then increase to medium speed and mix until pale and fluffy, about 3-5 minutes.
Add vanilla and eggs, one at a time, mixing on low speed after each addition. Be careful not to overmix!
Add flour, malted milk powder, baking soda, and salt. Mix on low speed until fully combined, about 30-60 seconds.
Switch to a rubber spatula and add chocolate chunks. Mix until well combined. Use either a medium cookie scoop or 1 (rounded) Tablespoon to scoop onto parchment lined sheet pan. Make sure there's enough space in between, as the cookies do spread out. Bake until browned on the edges and puffy in the middle, about 8-10 minutes.
Remove from the oven and sprinkle with flaky sea salt. The residual heat will help the salt stick to the cookies. Cool on sheet pan for 5 minutes before transferring to a cooling rack. Eat warm or room temperature. Enjoy!
*These cookies taste best the day they are baked. By the next day, the texture will change from crispy to soft + chewy. To crisp up the cookies, heat in a 350F oven for 2-3 minutes.