Wednesday, March 09, 2011

Chocolate Malted Whopper Cookies

This is what happens when you spend five bucks on a jar of Ovaltine for one little cruise websites looking for other recipes to use the stuff up!  Luckily, I found a good recipe from Dorie Greenspan. 

The cookie texture is very different, almost cakelike and not too sweet.  The malt isn't super pronounced, and I gave up chopping the Whoppers after they kept pinging onto the kitchen floor.  I ended up with about a cup of chopped Whoppers and a healthy handful of semi-sweet chocolate chips.  Don't bake them for more than ten minutes, or they will be dry.

Here's the recipe:

  • 1 3/4 cups all-purpose flour

  • 1 cup instant malted milk powder (Ovaltine etc)

  • 1/4 cup unsweetened cocoa powder

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 11 tablespoons unsalted butter, room temperature (1 stick with 3 extra tbs)

  • 2/3 cup sugar

  • 2 large eggs

  • 1 teaspoon pure vanilla extract

  • 1/4 cup whole milk

  • 2 cups malted milk balls, coarsely chopped (I use Whoppers, 6 oz in total)

  • 1 cup chocolate chips

  • 1. Preheat oven to 350.
    2. Sift together flour, malted milk powder, cocoa, baking powder and salt set aside.
    3. Beat the butter and sugar together on medium speed for 3 minutes, until very smooth.
    4. Add the eggs one at a time, beating for a minute after each one.
    5. Beat in the vanilla.
    6. Reduce mixer to low add 1/2 of the dry ingredients and mix well.
    7. Pour in the milk & mix.
    8. Add the rest of the dry ingredients and mix well.
    9. **The batter will look more like frosting than cookie dough.**.
    10. Put mixer on low or mix by hand the malt balls and the chocolate chips/chunks or whatever you are using. I prefer doing this by hand.
    11. Drop by rounded teaspoons 2" apart.
    12. Bake for 10 minutes, when cookies are done they will be puffed and slightly soft to the touch.
    13. Let cool for 2 minutes then place on cooling rack.

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