Chocolate Chip Malt Ball Cookies

Preheat oven to 375 F and line two cookie sheets with Silpat mats or parchment paper.

In a medium bowl combine flour, baking soda, and salt. Set aside.

In a large bowl beat butter and sugars until smooth. Add in vanilla and eggs and beat until combined. Add flour mixture 1/2 cup at a time and beat until completely incorporated.

Stir in crushed malt balls and chocolate chips (see note below about malt balls).

Drop by rounded tablespoons onto prepared baking sheets, leaving about 2 inches between each. Bake 8-9 minutes until the edges are lightly golden brown. Remove pans from the oven and set them on a rack. Let cookies sit for 2-3 minutes on cookie sheets then move them to a cooling rack. Store in an airtight container.

* You can use a food processor to crush the malt balls, or just use a knife and cutting board. I left some bigger pieces in mine for some added texture.

Source: Adapted from verybestbaking.com.