In a large mixing bowl, use a hand mixer to cream together the butter, sugars, and Saunders’ Malt Extract until smooth and fluffy.

Add the eggs one at a time, followed by the vanilla extract, mixing until fully combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until just combined.

Gently fold in the chocolate chunks (dark and milk).

Cover and chill the dough in the fridge for at least 30 minutes.

Preheat the oven to 180°C (fan forced).

Using a cookie scoop, portion dough into large balls (approx. 85–100g each) and place on a lined baking tray with space to spread.

Bake for 10–12 minutes, or until the edges are golden and the centres are just set.

While still warm, top each cookie with crushed Maltesers and a sprinkle of sea salt flakes.

Allow to cool slightly on the tray before transferring to a wire rack.