Ingredients

1. 260 g plain (all purp) flour, sifted (2 cups)
2. 50 g malted milk powder (½ cup)
3. ¼ teaspoon salt
4. 170 g unsalted butter, softened (¾ cup / 6oz / 1 ½ sticks)
5. 136 g light brown sugar (⅔ cup)
6. 1 egg yolk
7. 1 teaspoon vanilla extract
8. 1 tablespoon granulated white sugar
9. 200 g mix of milk & dark chocolate

Instructions 

1. Preheat the oven to 180C / 350F / 160C fan forced. Line two large baking trays with baking paper.
2. In a medium bowl, whisk together the flour, malted milk powder and salt until well combined.
3. Using a stand mixer with paddle attachment, beat the butter, brown sugar, egg yolk and vanilla until well combined and smooth. Scrape down the sides once or twice during.
4. Add half the dry ingredients and beat on low until just starting to clump.
5. Scrape down the sides and add the remaining dry ingredients. Beat until it starts forming large clumps.
6. Roll small balls of dough (about 1 tablespoon) and dip one side of each into granulated sugar. Place them on the baking trays, sugar side up, and press your thumb directly downwards in the middles to form a deep dent with high sides.
7. Bake for 12-14 minutes or until starting to turn golden brown on the edges. As soon as you remove them from the oven use a rounded spoon to reset the dents. Transfer to a wire rack after 5 minutes to cool completely.
8. Once cookies have cooled, melt the chocolate in the microwave in 30 second increments, stirring between each until fully melted. Fill the indents with chocolate and allow to set before serving.