Line a cookie sheet with parchment paper and set it aside.
In the base of a stand mixer, whisk together the flour and the malted milk powder to remove any lumps.
Whisk in the brown sugar, 1/4 cup granulated sugar, baking soda, and salt.
If you haven't, melt the butter, and set aside to cool (hot butter will cook the egg white and leave white streaks).
Combine the eggs and melted butter and whisk.
Add the butter mixture to the flour mixture and mix well. Stir until you see a few streaks of flour left in the bowl and THEN fold in the chocolate chips (or chunks). DO NOT overmix. Please give it a few whirrs of your mixer or fold it in by hand.
Put the 1/3 cup of sugar into a small shallow bowl.
If you use a cookie dough scoop (I use my 1 1/2 Tablespoon scoop or her 1 Tablespoon recommendation), you can plop the scooped dough into the shallow bowl, give it a little wiggle around, and then set it on the prepped baking sheet.
Gently press down on each cookie with your hand to lightly flatten OR do like I did and ignore that step altogether. Oops. I know I used a fork before.
Bake 10-14 minutes if you made 1 1/2 Tablespoon balls (mine took 11 minutes) or 12-16 minutes if you made 1 Tablespoon balls. The cookies will look done (light golden brown). Cool on pan for 5 minutes and then switch out to a wire rack.
Store in a covered reusable plastic container to maintain softness.