Sometimes you don’t get to do the things you want to do. Like sometimes you have to watch the Black Eyed Peas and their group of robot blockheads “sing” and “dance” when you’d rather just be watching more football. Sometimes you have to eat fruit and nonfat yogurt for breakfast when you’d really rather have a brown sugar Pop Tart. Or one of those PB-nutella blondies on the counter. Sometimes you have to be in Wichita Falls and go to work until 2am when you’d rather be in New York City setting up camp at Dorie Greenspan’s CookieBar pop-up shop.
Well goodness. Would you like some cheese to go with that whine?
Instead of complaining some more, I’ll show you some delicious things. To celebrate/honor Dorie Greenspan and the return of her CookieBar – which I imagine to be like a rockin’ bake sale where instead of tiny rice krispies treats you get cookies made by one of the most super bakers EVER – I made some Chocolate Malted Whopper cookies from Greenspan’s book, Baking: From My Home to Yours. Yumsies. I have never made a recipe from this book that didn’t turn out fantastic. The only problem I find with it is that there are so many yummy-sounding recipes (12 for brownies alone) and drool-worthy photos that I can never decide what to make!
The recipe was simple and easy to follow. I had to make a quick trip to get malted milk powder (I ended up getting classic-flavored Ovaltine, but I think Carnation makes malted milk powder to0) and Whoppers because obvs I don’t keep candy just lying around the apartment. Only vegetables. Peanut butter Snickers do not count as candy…same goes for Sweet Tarts. I understandably got distracted by the Reese’s peanut butter Whoppers sitting right next to the regular Whoppers, so I picked up one of each. I thought the mixing method was interesting for the dough. Instead of combining all the wet ingredients and then mixing in the dry ingredients, you actually add half of the dry mixture, then milk, then the rest of the dry. This reminded me more of some cake and quick bread recipes…possibly giving the cookie a softer texture and a shiny finish? Finally, it was kind of a pain in the butt to chop all those Whoppers. You could probs do it in a food processor with just a couple pulses, but I chose the noble route of cutting each one into halves or quarters. Those little suckers do not want to stay put on your cutting board.
I made no substitutions (except for using some PB Whoppers), but I did chill the dough for a few hours in the refrigerator before baking. I’ve found that with most cookie doughs this helps the flavors meld together a little better. It also means the cookies will keep their shape better in the oven.
I clearly can’t say that these are as good as Dorie herself would make them. But these babies are gooood. I had never baked with malt before (or used it in much of anything, really), but I’m liking the flavor! It keeps the cookies from being super rich. Plus, some of the Whopper pieces melt into this chewy toffee sort of business, which make the texture of the cookies really fun. Vanilla bean ice cream sandwiched between two of these? Yes please. If you close your eyes when you bite into one, maybe, just maybe, you can pretend you’re at CookieBar instead of on your couch…
Chocolate Malted Whopper Cookies
Makes 24-30 cookies
1 3/4 cups all-purpose flour
1 cup malted milk powder (Ovaltine, regular or chocolate, counts)
1/4 cup unsweetened natural cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
1 stick plus 3 TBS (= 11 TBS) unsalted butter, room temperature
2/3 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup milk
2 cups (6 oz) chocolate-covered malted milk balls, coarsely chopped
6 ounces bittersweet chocolate, coarsely chopped, or 1 cup chocolate chips/chunks (I used semi-sweet chips)
(Note – I’m putting the directions for an electric mixer, but I’m still without one…it can all be done by hand. Also my upper arms are starting to look nice and toned.)
1. Sift the flour, malted milk powder, cocoa, baking powder, and salt together into a medium bowl. Set aside.
2. In a large bowl, beat the butter and sugar together on medium speed with the paddle attachment (if using a stand mixer) for about 3 minutes, until smooth and fluffy. Beat in the eggs one at a time, about 1 minute per egg. Beat in the vanilla. (It’s ok if it looks a little curdled. Dry ingredients will come to the rescue.)
3. Add half the dry ingredients and mix with the mixer on low, just until incorporated. Mix in the milk, then add the remaining dry ingredients. Again, mix just until incorporated. Overmixing is a no-no. At this point, the batter kind of looks like chocolate frosting instead of cookie dough…fluffy and kind of shiny. This is what you want!
4. Using a rubber spatula, stir in the malted milk balls and the chocolate. Cover the bowl with plastic wrap and refrigerate for a few hours, until well-chilled. (If you don’t have time for this part, it’s ok! Just go ahead and bake.)
5. Meanwhile, preheat the oven to 350ºF with racks in the upper-middle and lower-middle positions. Line baking sheets with parchment or silicone mats (or grease them lightly if you don’t have parchment paper). Drop the dough by rounded tablespoonfuls with about 2 inches between cookies. Bake for 11-13 minutes, switching racks and rotating trays about 6 minutes in. The cookies should be puffed and set but slightly soft. Let the cookies cool on the pans for 2 minutes before transferring them to a wire rack to finish cooling. Repeat with remaining dough until it’s all gone, making sure your cookie sheets are cooled (you can just rinse with cold water) between batches.
I’d love to hear what you think about the recipe! Thanks for reading, happy baking!