I’ve always been a fan of malted milkshakes so when I saw a recipe incorporating malt powder and whoppers in Dorie Greenspan’s Baking: From My Home to Yours, I knew it was only a matter of time before I made it. The Tuesdays with Dorie group recently made this recipe, the choice of Rachel at Confessions of a Tangerine Tart where you can also find the full recipe. I wanted to use Carnation Malted Milk Powder (not the chocolate one) and I had to go to several stores to find it. I cut the Whoppers in half and this was just about the right size for the cookies. These were soft, chewy cookies with nice malt flavor and I would certainly make them again. I only saved myself four cookies and it was definitely not enough. My only slight quibble cookie was that these tasted a little odd hot from the oven, they had to be eaten cooled off.
As an aside, I was recently dismayed to learn that Whoppers have been re-formulation and no longer contain chocolate. Although they appear to have a chocolate coating, they contain cocoa and vegetable oil, not chocolate made with cocoa butter. I’m glad that bloggers are writing about this issue and making suggestions for contacting Hershey’s. At least the FDA didn’t cave in to pressure and allow chocolate to contain vegetable oil.
Updated: Apparently Whoppers never had a chocolate coating, although I do found several websites that describe them as “chocolate” and that was certainly my impression.
Chocolate Malted Whopper Drops
1 3/4 cups all purpose flour
1 cup malted milk powder
1/4 cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick plus 3 tablespoons unsalted butter at room temp.
2/3 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 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 chococlate chips or chunks
GETTING READY: Position the racks to divide the oven into thirds and line two baking sheets with parchment or silicone mats.
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.