Malted Chocolate Chip Cookies

Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly.

In a separate bowl, add the flour, malt powder, baking soda, and sea salt and whisk together. Add the flour mixture and the chocolate chips to the butter mixture and mix on low until combined into a stiff dough.

Using your hands, form 24 balls of cookie dough and flatten them so they are 2-inches in diameter. Space them at least 1-inch apart on the cookie sheets.

Bake for 11 minutes or until golden brown. Let cool completely on the cookie sheets.

Store in an airtight container for up to 7 days.