Either in the microwave or over a double boiler melt the chocolate and butter until smooth.
Whip the eggs until pale then slowly add the sugars. Continue to whip on the highest speed until thick. (about 2-3 minutes)
Add the melted chocolate/butter mixture to the eggs/sugar. Fold until incorporated.
Sift the dry ingredients then gently fold into the batter.
Once incorporated, transfer the batter into a shallow dish. Cover and refrigerate for a few hours to firm up.
Portion out into 1 oz (about 2T). Place onto a cookie sheet and freeze until frozen. Once frozen the dough is way easier to roll into uniform balls. (At this point, you can either bake them off or place them in a freezer bag for later)
Preheat oven to 350 degrees
Line your cookie sheets with parchment and place cookies about 4 inches apart.
Bake for 18 minutes. (I bake for 10 minutes, then rotate the cookie sheet for the last 8 minutes.)
Once cool, sprinkle with the powdered sugar/malt topping
Pro Tip: The malted milk ball candies do not bake up well if mixed into the batter so instead top the cookies with the crushed cany as soon as they come out of the oven.
