This cookie recipe has double chocolate flavor. The powdered sugar makes a pretty pattern when the cookies bake.
1. In large bowl, with mixer on high, beat butter and sugar until light and fluffy, about 3 minutes. Add melted chocolate and malt; beat to combine. Add eggs and vanilla, and beat 2 minutes more. Reduce mixer speed to low, and add flour, baking powder, and salt. Beat until combined. Refrigerate for 3 hours or up to 3 days.
2. Heat oven to 350 degrees F. Shape tablespoons of dough into balls. Drop balls into powdered sugar, coating well. Place balls 1 inch apart on ungreased baking sheets. Bake 12 to 15 minutes or until edges are slightly crisp. Let cool 1 minute on baking sheet. Transfer cookies to wire racks, and let cool completely.