Soft Malted Chocolate Chip Cookies

a.k.a. Toll House cookies, move over--you've been dethroned.  Seriously, I do adore Toll House chocolate chip cookies and make them fairly often.  However, these blew me away--they are superior!  Just the right crisp at the edges, slight hint of malted milk flavor, soft and tender middles, and oodles of chocolate chips--10+ all the way!  Get in your kitchen now...and plan for these, as you MUST chill the dough for at least 2 HOURS for them to turn out correct.  You don't even use a mixer--these are stir by hand only.  And heads up: you will need plain malted milk powder to make these, no substitutions (again, they will not have the right consistency or turn out if you sub, according to the original recipe and reviewers of it that have made this mistake).

Link to original recipe: https://cookiesandcups.com/soft-malted-chocolate-chip-cookies/

Ingredients:

2 1/2 c. all-purpose flour
1/2 c. malted milk powder
1 tsp. baking powder
1 1/4 tsp. kosher salt
2 tsp. cornstarch
1 c. butter, melted in a large mixing bowl (*supposed to be salted; I forgot, used unsalted, cookies still turned out. Will use salted or adjust salt level next time to see difference)
1 1/2 c. light brown sugar
2 eggs
1 T. vanilla extract
3 c. chocolate chips (1 1/2 regular sized-bags), divided

Instructions:

1. In a medium bowl, whisk together flour, malted milk powder, baking powder, salt, and cornstarch.  Set aside.

2. In the large mixing bowl with the melted butter, stir in the brown sugar until completely combined.

3. Add the eggs and vanilla; stir until combined.

4. Stir in the dry ingredients.

5. Fold in 2 c. of the chocolate chips (save rest for upcoming step in baking).

6. Chill dough for at least 2 hours (or up to 3 days; I went 2 hours)

7. Heat oven to 350°F.  Line baking sheets with parchment.  (Oops, I forgot to do that, too.  Mine are non-stick, though, so it was fine)

8. Use a large cookie scoop (2 T. size if you have; I have a 1.5 T, so I just overfilled it a bit) and place scooped dough balls onto prepared baking sheet, about 3" apart (these are large cookies!).  Use remaining 1 c. of chocolate chips to press about 7-10 morsels into tops of each cookie ball.

9. Bake for 11-12 min.  Edges will be golden, but cookies will look slightly underdone.  Do NOT over-bake!  (I went 11 1/2 minutes per batch and it was perfect.)

10. After removing from oven, place cookie sheet on rack and leave cookies on sheet for 3 minutes before transferring off to separate cooling rack to finish cooling.  Enjoy (a lot)!!