Saturday, April 5, 2008
I just made the Chocolate Malted Whopper Drops from Dorie Greenspans Baking: From My Home To Yours. Totally fantastic. Sort of cakey, and very chocolatey and malty, but not overly so. I think the use of bittersweet choc chunks really makes it. They were super easy to put together. I love a drop cookie. I'm too lazy to roll and cut, except if I'm making the Lemon Flowers .
So here is the recipie - well worth a try!!
1 ¾ cups all purpose flour
1 cup malted milk power – Or Ovaltine
¼ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
¼ teaspoon salt
1 stick plus 3 tablespoons (11 tablespoons) unsalted butter at room temperature
2/3 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
¼ cup whole milk
2 cups (6oz) Whoppers (or Malteasers) coarsely chopped
6 oz bittersweet chocolate or 1 cup store bought chocolate chips or chunks.
** Admission: I did not read/remember about the coarsely chopped Whoppers, so I threw mine in whole, and the cookies still turned out fine, if a bit chunky. However, I would recommend chopping the Whoppers.
Line 2 baking sheets with parchment or silicone mats. Preheat the oven on 350F
Sift together the flour, malted milk powder, cocoa, baking powder and salt.
Working with a stand mixer, with the paddle attachment, beat the butter and sugar together on medium speed for about 3 mins until very smooth. Add the eggs one at a time, beating for 1 min after each addition. Beat in the vanilla; don’t be concerned if 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 into 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 (or chips).
Drop the dough by rounded tablespoonfuls onto the sheets, leaving about 2 inches of space between spoonfuls. Bake for 11 –13 mins (I did the full 13). When done the cookies will be puffed and set but slightly soft to the touch. Let the cookies rest for 2 mins before putting them on the cookie rack to cool to room temperature.