1-3/4 cup all purpose flour
1 cup malted milk powder (here's where I killed the malt flavor but boosted the chocolate flavor)
1/4 cup unsweetened cocoa powder
1-1/2 tsp baking powder
1/4 tsp salt
11 Tbsp unsalted butter at room temp
2/3 cup sugar
2 large eggs
1 tsp good vanilla extract
1/4 cup whole milk
2 cups Whoppers, coarsely chopped
6 ounces bittersweet chocolate, coarsely chopped (I use Ghirardelli bars)
Position the racks to divide the oven into thirds and preheat to 350 degrees. Line two baking sheets with parchment or silicone mats.
Sift together the flour, malted milk powder, cocoa, baking powder, and salt. Beat the butter and sugar together on medium speed for about 3 minutes, until very smooth. Add the eggs one at a time, beating for 1 minute after each addition. Beat in the vanilla and don't be concerned if the mixture looks curdled. Reduce mixer speed to low and add half the dry ingredients, mixing just until they disappear into the batter. Mix in the milk, then the remaining dry ingredients, mixing only until they are incorporated. Mix in the malted milk balls and chopped chocolate with a spatula.
Drop the dough by rounded Tbspoonfuls onto the sheets with about 2 inches between each spoonful. Bake for 11 to 13 minutes rotating the sheets from top to bottom and front to back at 6 minutes. When done the cookies will be puffed and set but slightly soft to the touch. Let the cookies rest for 2 minutes before moving them to a cooling rack.