1. In a large mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the sugar, brown sugar, and baking soda. Beat until combined. Beat in eggs, vanilla, and melted chocolate until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the malted milk powder. Stir in malted milk balls.

2. Drop dough from a rounded teaspoon 6 cm apart on an ungreased cookie sheet. Bake in 375 oven about 10 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Remove cookies from cookie sheet and cool on a wire rack. Store in an airtight container or plastic bag at room temperature for up to 3 days. Makes 36.