Chocolate Malt Sandwiches |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 5 |
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The cookie part is an excellent cookie for ice cream sandwiches Ingredients:
2 cups all-purpose flour |
2 tablespoons all-purpose flour |
1/2 cup unsweetened dutch cocoa |
1/4 cup plain instant malted milk powder |
1 teaspoon baking soda |
1/2 teaspoon coarse salt |
1 cup unsalted butter, room temperature |
1 3/4 cups sugar |
1 large egg |
2 teaspoons pure vanilla extract |
1/4 cup creme fraiche |
3 tablespoons hot water |
10 ounces semisweet chocolate, coarsely chopped |
4 tablespoons unsalted butter, cut into small pieces |
1 cup plain instant malted milk powder |
3 ounces cream cheese, room temperature |
1/4 cup half-and-half, plus |
2 tablespoons half-and-half |
1 teaspoon pure vanilla extract |
Directions:
1. 1. Preheat oven to 350 degrees. Make cookies: Sift 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. Mix in egg, creme fraiche, and hot water. Reduce speed to low; mix in flour mixture.
2. 2. Space tablespoon-size balls of dough 3 1/2 inches apart on parchment paper-lined baking sheets. Bake until flat and just firm, 10 to 12 minutes. Let cool on parchment on wire racks.
3. Making filling: Melt chocolate and butter in a heatproof bowl set over a pan of simming water, stirring. Let cool. With an electric mixer, beat malted milk powder and cream cheese on medium speed until smooth. Gradually mix in half-and-half, chocolate mixture, and vanilla. Refrigerate, covered, until thick, about 30 minutes. Mix on high speed until fluffy, about 3 minutes.
4. 3. Assemble cookies: Spread a heaping tablespoon filling on the bottom of one cookie. Sandwich with another cookie. Repeat. Cookies can be refrigerated between layers of parchment in airtight containers at room temperature up to 3 days.
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