MAKE THE DOUGH
Preheat the oven to 365F. Line the bottoms two 12-by-18 inch sheets pans with parchment paper.
Sift the flour, salt and baking soda together into a bowl. Set aside.
In a separate bowl, whisk together the egg, heavy cream, malt syrup and vanilla. Set aside.
Put the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed to soften. Beat in sugar, brown sugar and malt powder and continue to mix until light and fluffy. Gradually add the egg mixture, allowing the mixture to fully incorporate before adding more.
Switch the mixer to low speed and add the flour mixture all at once. Mix until almost fully incorporated. Fold in the chocolate pistoles.
Spoon about two tablespoons of dough per cookie onto the prepared pans, spacing 3 inches apart.
BAKE THE COOKIES
Bake on the middle shelf of the oven for 10-12 minutes, rotating the pans 180 degrees after 5 minutes. The cookies should be brown around the edges and a lighter brown in the center. For a crispier cookie, bake for an additional 1-2 minutes.
Let cool completely on the pans in wire racks.
Store in an airtight container for up to 1 week.
Note: Malt syrup and malt powder can be found in most organic groceries. For this recipe we used malt powder instead of malted milk powder. The main difference between the two is the addition of dried milk. If all you can find is malted milk powder that will work as well, but it may affect the texture of the finished cookie.