In a bowl of an electric mixer, combine butter and sugars. Beat until light and fluffy, 3-5 minutes.
Scrape down the sides of the bowl and add the eggs one at a time, mixing until incorporated after each addition.
Add the vanilla and molasses, and mix until incorporated.
Scrape the sides of the bowl and add the flours, malted milk powder, salt, and baking soda. Mix slowly at first and then mix to incorporate, 2 minutes.
Add the chocolate chips and mix briefly or mix in by hand. Cover the dough and place it in the refrigerator for 24 hours.
Preheat oven to 350°F. Using a #40 cookie scoop (0.875 oz or 1.75 tbsp), place cookies on parchment-lined baking sheets.Note: If the cookies are too hard to scoop after being in the refrigerator for 24 hours, let them soften until they're at a scoop-able softness.Bake until the edges are golden brown and the cookies are slightly domed, 12-14 minutes. Remove from oven and cool on a pan for 5 minutes. Then finish cooling on a cooling rack.