In a large bowl, whisk together the flour, malted milk powder, baking soda, baking powder, and salt. Set aside.

In the bowl of a stand mixer, cream together the butter and sugars until smooth, scraping down the sides and bottom of the bowl with a spatula, as necessary. Add in the eggs and vanilla and beat until well combined.

With the mixer off, add in the dry ingredients. Turn the mixer on low and beat until just combined. Don’t over mix.

Stir in the chocolate chips and chocolate chunks.

Cover the dough and refrigerate dough for at least one hour, you can chill it for up to 72 hours.

When ready to bake, remove the dough from the fridge. Preheat oven to 350 degrees F.

Roll the dough into cookie balls, about 2 to 3 tablespoons per cookie, depending on how big you want your cookies.

Place on a large baking sheet that has been lined with a Silpat or parchment paper, about 2-inches apart.

Bake in preheated oven for 12 to 14 minutes or until golden brown around the edges. Remove the pan from the oven and give it a good bang on the counter or solid surface. Sprinkle the cookies with flaky sea salt.

Let the cookies sit on the baking sheet for 5 minutes before transferring to a cooling rack.