I really like these cookies. They have a soft, cake-like texture and a strong malt-meets-chocolate flavor. As if that wasn't enough, these cookies are also studded with yummy pockets of chocolate and partially caramelized whopper candies, giving them a sweet taste and a big n' chunky appearance. All-in-all, these are the perfect cookies to partner with a big glass of cold milk.
Chocolate Malted Whopper DropsNotes:
1 3/4 c (245 g) all-purpose flour
1 c malted milk powder
1/4 c (21 g) unsweetened cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
11 tbsp butter (room temperature)
2/3 c sugar
2 large eggs
1 tsp vanilla extract
1/4 c milk
2 c malted milk balls (coarsely chopped)
1 c semi-sweet chocolate chips
1. Move one rack to the top third of your oven and another rack to the bottom third of your oven. Preheat the oven to 350°.
2. In a medium bowl, whisk together the flour, malted milk powder, cocoa powder, baking powder, and salt. Set aside.
3. Cream together the butter and sugar until they are light and fluffy. Add the eggs one at a time, beating well between each addition. Mix in the vanilla. (Don't worry if the mixture looks curdled at this point.)
4. Add half of the flour mixture to the butter mixture and stir until the flour mixture disappears. Stir in the milk. Add the remaining flour mixture and stir until the cookie dough is smooth. (The dough will resemble fudge frosting at this point.) Stir in the chocolate chips and malted milk balls by hand.
5. Drop rounded tablespoons of the dough onto ungreased baking sheets, leaving two inches of space between each cookie. Bake the cookies two baking sheets at a time, placing one baking sheet on the upper oven rack and the other baking sheet on the lower oven rack. Bake the cookies for 6 minutes and then rotate the positions of the two baking sheets. Continue baking the cookies for another 6 minutes.
6. Allow the cookies to cool for 2 minutes on the baking sheets before transferring them to a wire rack to cook completely.
- You can also make these cookies into cupcakes! Just make the dough as directed and then divide it evenly among 18 lightly greased muffins tins. Bake the cupcakes for 15-17 minutes, allow them to cool to completely, and then frost them with some chocolate malt frosting.