August 7, 2009 A “whopping” Success
I had planned on baking something to honor the release of the much anticipated movie, Julie & Julia, but it seems that our Julia Child cookbooks are M.I.A. In lieu of a tarte tatin, or even a pear clafoutis, I made a more contemporary treat – Dorie Greenspan’s Chocolate Malted Whopper Drops. They were great!
Chocolate Malted Whopper Drops – Dorie Greenspan
- 1 3/4 cups all-purpose flour
- 1 cup malted milk powder
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
- 2/3 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
- 2 cups chocolate-covered malted milk balls, coarsely chopped
- 6 ounces bittersweet chocolate, coarsely chopped, or 1 cup chocolate chips or chunks
- Position oven rack to divide the oven into thirds. Preheat oven to 350 F. Line two baking sheets with parchment or silicon mats.
- In a medium bowl, sift together the flour, malted milk powder, cocoa, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until very smooth, about 3 minutes. Add the eggs, one at a time, beating for 1 minute after each addition.
- Beat in the vanilla. Don’t be concerned if the mixture looks curdled; it will even out once the dry ingredients are added.
- Reduce the mixer speed to low, add half the dry ingredients, mixing until they just disappear into the batter. Mix in the milk, then the remaining dry ingredients, mixing only until they are incorporated. The batter will resemble frosting more than cookie dough.
- With the mixer on low, or by hand with a rubber spatula, mix in the malted milk balls and chocolate pieces.
- Drop the cookie dough onto the prepared baking sheets, one rounded tablespoon per cookie, leaving about 2 inches between each. Bake for 11 to 13 minutes, rotating sheets from top to bottom and front to back halfway through.
- When done, the cookies will be puffed and set, but slightly soft to the touch. Let the cookies rest for 2 minutes before using a wide metal spatula to transfer them to racks to cool to room temperature. Bake remaining dough in similar fashion.