It’s good to be back and baking! Thank you to everyone for the sweet comments. I am feeling almost back to normal. And we have almost settled into our new place. My baby is six weeks old today and for me that is a huge milestone! We made it!
We love, love, love malt at our house. LOVE IT. We were excited to give these a try–even with Whoppers. (Maltesers are sooooo much better, but harder to find here in the U.S.)
Chocolate Malted Whopper Drops
From Baking: My Home To Yours by Dorie Greenspan
1 3/4 cups all purpose flour
1 cup malted milk powder
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 stick plus 3 tablespoons unsalted butter at room temp.
1/3 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup whole milk
2 cups (6 ounces) chocolate-covered malted milk balls, coarsely chopped
6 ounces bittersweet chocolate, coarsely chopped or 1 cup store-bought choc chips or chunks
GETTING READY: Position the racks to divide the oven into thirds and line two baking sheets with parchment or silicone mats.
Sift together the flour, malted milk powder, cocoa, baking powder, and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed for about 3 minutes, until very smooth. Add the eggs one at a time, beating for about a minute after each addition. Beat in the vanilla; don’t be concerned in the mixture looks curdled – it will even out when the dry ingredients are added. Reduce the mixer speed to low and add half the dry ingredients, mixing just until they disappear in the the batter. Mix in the milk, then the remaining dry ingredients, mixing only until they are incorporated. The batter will look more like fudge frosting than cookie dough – and that’s fine. With the mixer on low, or by hand with a rubber spatula, mix in the malted milk balls and chopped chocolate.
Drop the dough by rounded tablespoonfuls on to the sheets, leaving about 2 inches of space between spoonfuls. Bake for 11 to 13 minutes, rotating the sheets from top to bottom and front to back after 6 minutes. When done, the cookies will be puffed and set slightly but soft to the touch. Let the cookies rest for 2 minutes before using a wide metal spatula to transfer them to the racks to cool to room temperature.
Repeat with the remaining dough, cooling the baking sheets between batches.
My Notes and The Verdict
Dorie said the dough would look like fudge frosting. It did. And I have to say that the dough was pretty darn tasty. Truthfully, we liked the dough better than the baked cookies.
For the dough I used Carnation Malted Milk powder, Ghirardelli semi-sweet chocolate chips, and a 7 oz. box of Whoppers.
I cut the Whoppers in half. A serrated bread knife made easy work of that job. I also decided to chill the dough for about thirty minutes just to firm it up a bit.
At first bite, I was a bit disappointed. I didn’t love the way the Whoppers caramelized and got hard. Nor did I like the flavor of the cookie itself. I was expecting something a little more spectacular.
However, the next day they got better. The flavors seemed to have melded a bit and the Whoppers got softer and chewier. They aren’t awful cookies, they just haven’t been our favorite.
This quote from my husband sums it up–
“I like my cookies to taste like cookies. I like my candy bars to taste like candy bars. I don’t like cookies in my candy bars. And I don’t like candy bars in my cookies.”
Maybe with a bit of tweaking, like leaving out the Whoppers and upping the amount of cocoa in the dough, they might be more like what I was wanting them to be.