Instructions

• Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
• In a medium bowl, whisk together 1¾ cups flour, 1 cup malted milk powder, ¼ cup unsweetened cocoa powder, 1½ teaspoons baking powder, and ¼ teaspoon salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle (or in a large bowl with an electric mixer), beat 11 tablespoons unsalted butter and ⅔ cup sugar on medium speed until very smooth, about 2–3 minutes.
• Add the 2 eggs one at a time, mixing until each is incorporated. Beat in 1 teaspoon vanilla extract. The mixture may look slightly curdled—this is normal.
• Reduce mixer speed to low. Add half of the dry ingredients and mix just until they disappear into the batter (do not overmix).
• With the mixer still on low, add ¼ cup whole milk and mix until combined.
• Add the remaining dry ingredients and mix on low only until just incorporated. Scrape the bowl with a spatula as needed.
• Fold in 2 cups coarsely chopped whoppers and 1 cup semi-sweet chocolate chips with a spatula until evenly distributed. If you want to garnish the cookies, set aside a few extra whoppers for topping.
• Drop the dough by rounded tablespoons onto the prepared baking sheets, spacing cookies about 2 inches apart.
• Bake one sheet at a time (or both if your oven allows even baking) for 11–13 minutes, until the edges are set and the centers are still slightly soft.
• If desired, immediately press a few reserved whoppers into the hot cookies to garnish. Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.