In a medium bowl, using a electric hand mixer beat together cream cheese, butter and sugar until mixture is light, fluffy and smooth - about 2 minutes.
Add malted milk powder, vanilla and salt and beat until incorporated - this should only take seconds.
Add flour to cream cheese mixture and mix by hand to incorporate - the mixture will get very thick and doughy (see notes) then fold through chocolate chips until evenly distributed.
Using a tablespoon measure as a guide, roll mixture into 30 even sized balls then roll the balls in the digestive biscuit/graham cracker crumbs to coat. Roll each ball briefly between your hands again to adhere the crumbs then place in a single layer on a lined baking tray and freeze for 30 minutes.
Once frozen, balls can then be placed in an airtight container for freezer storage - no need for a single layer at this stage.
Allow to defrost for 5 minutes before serving.