Our first Girl Scout meeting was a success, and so were the Malted Chocolate Chip Cookies. I set them out on a plate and then baked up a quick batch of Pillsbury refrigerated sugar cookies as a non-chocolate alternative. The girls appreciated the cookies, and one future baker asked for the recipe. We had a lot to do, so I waited until the end of the meeting then ran upstairs and printed out a copy of the recipe. When I handed it over to her she looked at me and said “No, I wanted the recipe for those sugar cookies.” I showed her the packaging. Her mom looked relieved.
So sugar cookies beat out the malt flavored chocolate chip cookies, but that didn’t stop me from making yet a new cookie with malt. These are called Chocolate Malt Sandwich Cookies. They are very dark and chocolaty and have a good bit of malt flavor. When chilled, they become very sturdy so you can easily wrap them in cellophane or stick them in a (Halloween?) goody bag. They’d also be great with Halloween sprinkles, which I’m starting to see here and there.
Update: In addition to the Martha Stewart recipe, there’s a similar version in The All American Cookie Book. This one uses natural cocoa powder rather than Dutch process and sour cream instead of creme fraiche. It also calls for a mixture of oil and butter than just oil. The cookies are soft and flat at first, but once sandwiched with filling they look a lot better.
- 2 cups all-purpose flour (235 grams)
- 1/2 cup unsweetened natural style cocoa powder
- 2 tablespoons plain malted milk powder (not chocolate)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup unsalted butter, room temperature
- 1/3 cup vegetable oil
- 1/4 cup sour cream
- 1 3/4 cups sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 3 tablespoons hot water
- 1 2/3 cup (!0 oz) semisweet chocolate chips (or use chopped semisweet chocolate)
- 5 tablespoons unsalted butter, cut into small pieces
- 3/4 cup plus 2 tablespoons plain malted milk powder
- 3 ounces cream cheese, softened
- 1/4 cup plus 2 tablespoons whole milk
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- Whisk together flour, cocoa powder, malted milk powder, baking soda, and salt.
- With an electric mixer, beat butter and sugar on medium-high speed until pale and fluffy Beat in vegetable oil, then stir in the sour cream. Mix in egg, and vanilla.
- Add half the flour mixture and stir until blended, then stir in 3 tablespoons of hot water. Stir in remaining flour mixture. The batter will be fairly soft. At this point you can scoop it onto the trays, or do what I do for nicer looking cookies. Scoop 36 portions of dough onto foil or parchment lined plates or trays that fit in the refrigerator. Chill the portions until they are slightly firm, then roll to make neat balls.
- Arrange dough 3 1/2 inches apart on parchment lined baking sheets and bake until flat and just firm, 10 to 12 minutes. Let cool on parchment on wire racks.
- Making filling: Melt chocolate and butter together in the microwave using high and stirring every 30 seconds.
- In a second bowl, beat the malted milk powder and cream cheese on medium speed until smooth. Gradually mix in chocolate mixture, and vanilla. Stir in the whole milk on tablespoon at a time. At this point batter will be too thin to sandwich, so chill uncovered for about 30 minutes or just until it is less runny.
- Sandwich the filling between the cookies.