I’ve always loved Whoppers. Something about the crunchy malt surrounded by chocolate made them something I looked forward to getting when I went trick-or-treating (many, many years ago). These cookies combine those beloved Whoppers with some extra malted milk powder, cocoa and chocolate chips. How can you turn down a cookie with all of those goodies?
These cookies came together pretty easily and they make a big batch. I brought a bunch into work but had enough left over that I froze some. In the original recipe it mentions that these would go great with coffee in the morning. Hmm, I don’t know about that but Dennis said they do make an excellent match with ice cream. And if you do have them for breakfast, don’t worry. I won’t tell.
Chocolate Malted Whopper Cookies (from Baking by Dorie Greenspan)
1 3/4 cups all-purpose flour
1 cup instant malted milk powder
1/4 cup dutch-process cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
11 tablespoons unsalted butter, room temperature
2/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup milk
2 cups malted milk balls, coarsely chopped (You can also put some saran wrap over them and smash with a mallet)
1 cup chocolate chips
Preheat oven to 350.
Sift together flour, malted milk powder, cocoa, baking powder and salt - set aside.
Beat the butter and sugar together on medium speed for 3 minutes, until very smooth.
Add the eggs one at a time, beating for a minute after each one.
Beat in the vanilla.
Reduce mixer to low add 1/2 of the dry ingredients and mix well.
Pour in the milk & mix. Add the rest of the dry ingredients and mix well.
Put mixer on low and add in the malt balls and the chocolate.
Drop by rounded teaspoons 2" apart.
Bake for 11-13 minutes. Cookies are done when they’re puffed and slightly soft to the touch.
Makes about 36 cookies.