Chocolate Malted Whopper Drops |
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Prep Time: 0 Minutes Cook Time: 11 Minutes |
Ready In: 11 Minutes Servings: 30 |
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Adapted from a recipe by Dorie Greenspan's Baking: From My Home to Yours. Ingredients:
1 c all purpose flour |
3/4 c buckwheat flour |
1 c malted milk powder |
1/4 c unsweetened cocoa powder |
1/4 tsp salt |
1/2 c unsalted butter, at room temperature |
1/2 c sugar |
2 large eggs |
2 t vanilla |
1/4 c heavy (whipping) cream; dieters use evaporated milk |
2 c chocolate-covered malted milk balls, coarsely chopped |
1 c chocolate chunks |
Directions:
1. Preheat oven to 350 F. Line two baking sheets with parchment paper.
2. In a medium bowl, sift together the flours, malted milk powder, cocoa, baking powder and salt. Set aside.
3. In a large bowl, cream the butter and sugar.
4. Add the eggs, one at a time, beating after each addition. Beat in the vanilla.
5. Add dry ingredients alternately with the half-and-half, mixing only until incorporated. Fold in the malted milk balls and chocolate pieces.
6. Drop the cookie dough onto the prepared baking sheets, leaving about 2 inches between each.
7. Bake for 11 minutes, rotating sheets halfway through.
8. Let the cookies rest for 2 minutes before moving to cooling rack.
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