For the chocolate malted shakes: Put ice cream, milk and malted milk powder in a blender and blend until combined, but still thick. (If your blender isn't big enough to handle 1 quart of ice cream, blend in batches.)
For the whipped cream: Combine cream, granulated sugar and salt in a stand mixer fitted with the whisk attachment and whip on medium speed until it reaches medium peaks.
Pour the blended malt into 4 to 6 tall glasses, top with whipped cream, then tear Crispy Chocolate Chip Cookies in half and place one half on top of the whipped cream in each glass.
Crispy Chocolate Chip Cookies:
Yield:about 18 cookies
Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
Mix together the flour, baking soda and salt in a medium bowl. Set aside.
Cream the butter with both sugars in a stand mixer fitted with the paddle attachment until light and fluffy. Add the egg, egg yolk and vanilla and beat well. Mix in 1/3 cup room temperature water. Mix in the flour mixture until well combined, then stir in the chocolate chips.
Scoop the dough into balls slightly smaller than a golf ball and place on the lined baking sheet. (Cookies can be placed close together since you are only freezing them right now.) Chill the cookies in the freezer for 30 minutes to 1 hour.
Line another baking sheet with parchment paper.
Take the cookies off the frozen baking sheet and place them at least 3 inches apart on the new sheet. Let them warm up just enough so you can squish them. Pressing with your palm or the flat bottom of a glass, gently flatten each cookie to about 1/4-inch thick.
Bake until kinda dark golden brown, 20 to 25 minutes. Let cool on the baking sheet on a wire rack for 15 minutes.
This recipe has been updated and may differ from what was originally published or broadcast.