Chocolate Malted Whopper Cookies
So, here’s the thing. We've never been the hip kid (we know, shocking to the people who know us in real life ;-)). Sometimes we're a little late to the party. We were 21 and in college before we had heard of Kate Spade. The first time we tried sushi was less than 2 years ago. We didn’t know who Arcade Fire was before the Grammy’s on Sunday night. We could go on and on with examples, but we'll wrap it up by telling you that this was our first time baking with malted milk powder. Oh our, where has it been our whole life? We mean, we have always loved classic malt shakes. But baking with it? This takes things to a whole new level. And we will be subsequently searching out tons of new recipes to try that include malted milk powder.
For us, there was an Easter candy trifecta that we loved as a kid. First, a peanut butter meltaway egg from Sarris (a local chocolates/candy company) in our Easter basket was a jackpot as far as we were concerned. Next up, a Reese’s peanut butter egg. It’s not at all shocking that we love anything with peanut butter and chocolate, now is it? And third, Whoppers. We loooooooved Whoppers. They ranked right up there with the chocolate and peanut butter for us. Something about that flavor just made the candies melt in our mouth.
When we placed our last King Arthur Flour order, we spotted malted milk powder in the catalog and decided to order some and do a little experimental baking. And make milkshakes of course! We remembered that Dorie had a malted cookie recipe in her book, and that was our first stop. These are positively superb. There is a nice mellow malted flavor to the cookie which is enhanced by the chopped up Whoppers. We could imagine eating these with a tall vanilla milkshake sitting on a stool at an old-fashioned corner candy store. (Pretty sure we should have grown up in the ’50s.)
Next, we need to churn up some from-scratch ice cream for milkshakes! We're hooked!
One year ago: Pumpkin Scones with Spiced Glaze
Three years ago: Almost Fudge Gateau
Chocolate Malted Whopper Cookies
Yield: 18 large cookies These whopper cookies make for the reliable chocolatey snack!- 1¾ cups (218.75 g) all-purpose flour
- 1 cup (125 g) malted milk powder
- ¼ cup (21.5 g) unsweetened cocoa powder
- 1½ teaspoons (1.5 teaspoons) baking powder
- ¼ teaspoon (0.25 teaspoon) salt
- 1 stick (113 g) plus 3 tablespoons unsalted butter at room temp, (11 tbsp)
- ⅔ cup (133.33 g) granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ cup (61 ml) whole milk
- 2 cups (250 g) chocolate-covered malted milk balls (Whoppers), coarsely chopped, (6 ounces)
- 1 cup (180 g) chocolate chips, or 6 ounces chopped chocolate
- 1. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper or silicone baking mats.
- 2. Whisk together the flour, malted milk powder, cocoa powder, baking powder and salt in a medium bowl; set aside.
- 3. Cream the butter and sugar together on medium speed for about 3 minutes, until smooth. Add the eggs one at a time, beating for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add half the dry ingredients, mixing just until it disappears into the batter. Mix in the milk, then the remaining dry ingredients, mixing only until they are incorporated. With the mixer still on low, or by hand with a rubber spatula, mix in the malted milk balls and chocolate chips.
- 4. Drop about 2 heaping tablespoonfuls worth of dough (we used a large cookie scoop) onto the sheets, leaving about 2 inches of space between each. Bake for 10 to 12 minutes, until puffed and set but still slightly soft to the touch. Let the cookies rest for 2 minutes before transferring them to a cooling rack to cool to room temperature. Store in an airtight container at room temperature.
- Yield: 18 large cookies
- Prep: 15 minutes
- Cook: 12 minutes
- Total: 30 minutes
Ingredients
- 1¾ cups ( 218.75 g ) all-purpose flour
- 1 cup ( 125 g ) malted milk powder
- ¼ cup ( 21.5 g ) unsweetened cocoa powder
- 1½ teaspoons ( 1.5 teaspoons ) baking powder
- ¼ teaspoon ( 0.25 teaspoon ) salt
- 1 stick ( 113 g ) plus 3 tablespoons unsalted butter at room temp, (11 tbsp)
- ⅔ cup ( 133.33 g ) granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ cup ( 61 ml ) whole milk
- 2 cups ( 250 g ) chocolate-covered malted milk balls (Whoppers), coarsely chopped, (6 ounces)
- 1 cup ( 180 g ) chocolate chips, or 6 ounces chopped chocolate
Method
- 1. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper or silicone baking mats.
- 2. Whisk together the flour, malted milk powder, cocoa powder, baking powder and salt in a medium bowl; set aside.
- 3. Cream the butter and sugar together on medium speed for about 3 minutes, until smooth. Add the eggs one at a time, beating for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add half the dry ingredients, mixing just until it disappears into the batter. Mix in the milk, then the remaining dry ingredients, mixing only until they are incorporated. With the mixer still on low, or by hand with a rubber spatula, mix in the malted milk balls and chocolate chips.
- 4. Drop about 2 heaping tablespoonfuls worth of dough (we used a large cookie scoop) onto the sheets, leaving about 2 inches of space between each. Bake for 10 to 12 minutes, until puffed and set but still slightly soft to the touch. Let the cookies rest for 2 minutes before transferring them to a cooling rack to cool to room temperature. Store in an airtight container at room temperature.
