I have made these cookies a few times according to the original recipe. The dough did not have enough sweetness and was sparse with malted balls. Adding more of ingredients, adding a pinch of salt, and lowering the oven temp/time made for tasty, chewy cookies.

Malted Milk Ball Cookies

1 cup butter, softened
¾ cup granulated sugar
~1  cup packed brown sugar
1 tsp baking soda
2 large eggs
1 tsp vanilla extract
2 ounces unsweetened chocolate, melted & cooled
2¾ cups all-purpose flour
~ ¾ cup instant malted milk powder
~1 cup coarsely chopped malted milk balls
~ 1/2 cup individually halved malted milk balls
~1/4 tsp salt

Preheat oven to 350 degrees.

Cream sugars and butter together. Add eggs, vanilla extract, and unsweetened chocolate. Mix until combined. Add salt, malted milk powder, and baking soda. Incorporate flour a little at a time. Fold in coarsely chopped malted milk balls. Drop a round scoopful of dough 2 inch apart on an ungreased baking sheet. Top each cookie with 2 or more halved malted milk balls. Bake for 8 minutes only. 

Nothing fancy, I am just a fan of comforting (mostly diner) food. Foods I'd like to learn how to make at home:

• Jambalaya
• Monte Cristo Sandwiches
• Oven Baked Crumb Top Macaroni and Cheese
• Butternut Squash Pizza similar to that of "Il Forno Diablo"
• My favorite pasta dish similar to a local restaurant's Chicken Farfalle in Lemon Caper Sauce
• Cracker Crust Pizza similar to that of "Purgatory Pizza"
• Strawberry Rhubarb Pie
• Salisbury Steaks
• Chili 5-way similar to that of "Steak n' Shake"
• Chicken Fried Steak with Gravy
• Chicken Tikka

The list goes on, but my memory is failing me now. It is rather rewarding to see what I've done so far!

Hoegaarden White Beer
White Ale
Inbev/Hoegaarden Brewery, Hoegaarden, Belgium 

4.8% ABV
Nose:  (I didn't smell it.)
Taste: Lightly tart and subtlely spiced with a dry smooth, finish.
Appearance: hazy, light yellow
Rating: 9/10

Notes: The beer touts ingredients such as coriander and orange peel to create a mildly balanced contrast. As I'm a fan of Belgium ales, this has come along as a clean and light wheat among the ales.

I love my man. He took me to Ai, and it was an experience. Maybe living in the landlocked midwest has subjected me over and over to craptacular sushi. But this was an experience of plate after beautiful plate of some of the cleanest sushi dishes I've ever tasted in the city. Starting with a lychee martini, I chose sashimi of chu-toro (medium fatty tuna), kunsei sake (smoked salmon), and uni ika (squid and sea urchin). I've never had sea urchin before. The texture was not far from an oyster. Next was a bamboo mat of Chef's Hemmi's spicy tuna special: Tuna maki consecutively topped with spicy octopus salad, one with avocodo and salmon roe, one topped with pinenuts, pistachio, and rosemary (Rosemary seems very out of place here. The only anomaly of the meal), and cucumber wrapped tuna maki with tempura flakes and topped with spicy mayo. Next was the softshell crab volcano dish consisting of chopped softshell crab mixed with tempura crunch and molded onto a maki of cucumber, avocado, rice, and spicy mayo. Beautiful presentation and less cumbersome to eat, this dish exceeds any spider crab maki we've tasted to date. To follow was spicy hotate. Once again jaded by ho-hum seared and not so fresh scallop dishes, this came as a delicious surprise. The dish was a maki of shrimp topped with spicy nori paste and thick cuts of fresh scallop. By this time, we were happily engorged drinking our rice beer. The staff presented a complementary birthday dessert of tempura-battered strawberry mochi on top of green tea ice cream. The food was outstanding. The staff gave excellent recommendations. The atmosphere was serene, contemporary, welcoming, and far from fine dining snobbery. My only regret was not bringing along my camera.