I was not yet officially a member of Tuesdays with Dorie yet but I couldn’t resist making the Chocolate Malted Whopper Drops. I have always been a sucker for malted milk balls. Now, that I think about it, some of my favorite candy junk food is stuff that gives you a tummy ache if you eat even 1 or 2 too many– malted milk balls, gummy bears, jelly beans. ugh! but soooo yum!
So, anyways, on to the cookies!
I spent Sunday morning prepping and baking the cookies. It was a fairly easy recipe, the most pain-in-the-ass parts were finding a supermarket that had malted milk powder (found it in the fifth market I tried in the dried/condensed milk section) and chopping the Whoppers. At the start of the latter effort, I had a few malted milk balls fly free of the cutting board and knife and roll across the kitchen. But, they can’t escape me for too long! I caught on soon enough and kept those puppies under control with more careful knife work. (Note to self, have an additional cup of coffee ingested next time before you decide to chop Whoppers)
My cookies came out flatter and not as chunky as the ones pictured in Dorie’s cookbook. But, they were still super tasty. I loved how the whoppers melted and caramelized as they cooked. The cookies themselves are malty, chocolatey and chewy. I will definitely be making these again!
Chocolate Malted Whopper Drops (from Baking by Dorie Greenspan)
1.75 cups all purpose flour
1 cup malted milk powder
.25 cup unsweetened cocoa powder
1.5 teaspoon baking powder
.25 teaspoon salt
1 stick plus 3 tablespoons unsalted butter at room temp.
.66 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
.25 cup whole milk
2 cups (6 ounces) chocolate-covered malted milk balls, coarsely chopped
6 ounces bittersweet chocolate, coarsely chopped or 1 cup store-bought choc chips or chunks
Position the racks to divide the oven into thirds and line two baking sheets with parchment or silicone mats. Preheat the oven to 350 degrees.
Sift together the flour, malted milk powder, cocoa, baking powder, and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed for about 3 minutes, until very smooth. Add the eggs one at a time, beating for about a minute after each addition. Beat in the vanilla; don’t be concerned in 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 in the 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.
Drop the dough by rounded tablespoonfuls on to the sheets, leaving about 2 inches of space between spoonfuls. Bake for 11 to 13 minutes, rotating the sheets from top to bottom and front to back after 6 minutes. When done, the cookies will be puffed and set slightly but soft to the touch. Let the cookies rest for 2 minutes before using a wide metal spatula to transfer them to the racks to cool to room temperature.
Repeat with the remaining dough, cooling the baking sheets between batches.