Preheat oven to 350 F. Line two baking sheets with parchment.

In a medium bowl, sift together the flour, malted milk powder, cocoa, baking powder and salt. Set aside.

In a mixing bowl, using an electric mixer, beat the butter and sugar together on medium until very smooth, about 3 minutes. Add the eggs, one at a time, beating for 1 minute after each addition.

Beat in the vanilla.

Reduce the mixer speed to low, add half the dry ingredients, mixing until they just disappear into the batter. Mix in the milk, then the remaining dry ingredients, mixing only until they are incorporated.

With the mixer on low, or by hand with a rubber spatula, mix in the malted milk balls and chocolate pieces.

Drop the cookie dough onto the prepared baking sheets, one rounded tablespoon per cookie, leaving about 2 inches between each. Bake for 11 to 13 minutes, rotating sheets from top to bottom and front to back halfway through.

When done, the cookies will be puffed and set, but slightly soft to the touch. Let the cookies rest for 2 minutes before using a wide metal spatula to transfer them to racks to cool to room temperature. Bake remaining dough in similar fashion. Makes about 30