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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.
Add the chocolate chips and pulse/mix on low until dispersed through the dough.
Transfer the dough to a bowl with cling wrap and store in the fridge for at least 24-72 hours (ideally).
When ready to bake, preheat oven to 160C.
Remove dough from the fridge and place around 1 tsp of dough on the baking sheet. Try to retain the air as much as possible and roughly shape them to be tall mounts.
Bake for 13 min bake time at 160 degrees C, middle rack, until golden.
Transfer to wire rack to cool, and enjoy!