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1
No need to preheat the oven yet, this dough needs to chill for at least 6 hours. So plan ahead!
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2
Place the flours, cornstarch, malt powder, baking soda and milk chocolate chips into a medium sized bowl and stir together until combined. Leave to one side.
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3
Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on medium-high speed. Add in the eggs and mix until well incorporated and smooth, about 1 minute on medium-high speed.
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4
Add in the flour mix and mix on low speed until a dough forms. Tip the dough into a medium sized bowl-the bowl you measured the flour in is fine. Cover the bowl in cling film and place in the fridge for at least 6 hours, if possible overnight.
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5
Once chilled, preheat the oven to 180 C/350 F and line 2-3 baking trays with parchment paper or a Silpat liner. Using a 1.5 tablespoon or 2 tablespoon sized (I used a 2 tablespoon one) cookie scoop, place balls of dough 2 and 1/2 inches apart on your baking trays. Flatten the dough ball ever so slightly, just so they don't roll off the trays when being transported to the oven.
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6
Place in the oven for 8-9 minutes for 1.5 tablespoon size cookies and 10-12 minutes for 2 tablespoon size cookies. Cookies are done when lightly browned around the edges and still soft and underdone in the middle. Remove trays from the oven and set on a rack. Leave cookies to cool on the baking trays for at least 10 minutes before transferring to a wire rack to cool completely.
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7
Once cooled, cookies will keep in an airtight container for up to 5 days.
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8
Recipe by Annie.
