Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the all-purpose flour, malt powder, baking soda and salt.
In a large bowl, cream together the butter and brown sugar until light and fluffy, about 2 to 3 minutes. Add the first egg and beat until combined; add the second egg and beat one more time until incorporated. In two batches, add the flour mixture, mixing just until there are no specks of flour. Fold in the chocolate chips and then fold in the puffed rice.
Using a 2-inch cookie dough scooper, drop rounds of cookie dough onto a parchment-lined baking sheet, spacing the cookies about 2-inches apart. Transfer the baking sheet to the oven and bake for 8-10 minutes, until the cookies' edges are lightly golden brown and the centers are very soft. Warning: they'll be very fragile so be sure to let them cool on the baking sheet. Carefully transfer the cookies to a cooling rack until room temperature. As they cool they'll have more structure, chewiness and less fragility. If you eat them when they're warm, they'll fall apart a bit, but is that the worst thing in the world?