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In the bowl of a stand mixer, add butter, salt, light brown sugar, white sugar, vanilla and malted milk powder together.

Beat with the paddle attachment on medium for 4 mins.

Add egg and beat for another 4-5mins on medium until light and fluffy.

Meanwhile, mix the flour, baking soda and baking powder together in a separate bowl.

Add the flour to the bowl of the stand mixer in 2 parts mixing on low until just combined. Do not over mix as you do not want tough cookies, it’s okay if there is still flour visible.

Add the chocolate chips and pulse/mix on low until dispersed through the dough.

Transfer the dough to a bowl and cling wrap (or transfer the dough to an air tight container) and store in the fridge for at least 24 hours but ideally 72 hours.

Preheat oven to 160C

Line a baking tray with baking/parchment paper.

Remove your dough from the fridge and using a 1 tsp measure, measure out around 3/4 tsp worth of dough and place onto the baking sheet.

You want to retain the air as much as possible and want to roughly shape them to be tall mounts rather than flat pieces of dough.

Bake at 160C for 11-13 mins (see notes above) until fully baked through and golden.

When ready, let cool on the tray for around 3-4 mins before transferring to a wire rack to cool fully before consuming.

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By Alexis Year 9 Da Vinci

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https://drive.google.com/drive/folders/13994ElXG0-YGPsQhv-xTQJ-bMlWWaDzs