Soft & Chewy Double Chocolate Cookies

In a medium bowl, whisk together the flour, cocoa powder, malted milk powder, baking soda, and salt. Set aside.
Using an electric hand mixer or stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium-high speed until light and fluffy (1-2 minutes).
Add the eggs in one at a time until well combined. Mix in the vanilla extract. Scrape down the sides of the bowl as needed.
On low speed, add the flour in three additions until just combined. Scrape down the bottom and sides of the bowl with a rubber spatula to ensure everything is incorporated. Fold in the chocolate chunks.
Using a 3 tbsp cookie scoop, place the cookies on a baking sheet. Don't worry about spacing them out. Loosely cover with plastic wrap and chill in the fridge for 1 hour.
About 20 minutes before removing the cookies from the fridge, preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
Once the cookies have chilled, space them about 2 inches apart on the prepared baking sheet. Bake for 11-13 minutes or until the edges have set and the centers look slightly underdone.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve with a glass of milk and a generous sprinkle of flaky sea salt if desired.