Tuesday, July 29, 2008

Chocolate Malted Sandwich Cookies

This is another recipe out of the Martha Stewart Cookie’s Book. I found that the cookies baked a little unpredictably (sometimes thinning out too much, and developing holes). I think part of the problem may have been that I didn’t use Dutch Process Cocoa, which effects how the cookies rise. I also originally thought that the filling was too malty, but once it was spread between two cookies, the flavor was distributed nicely. The cookies ended up as big, chewy sandwiches, and my friends were quite pleased with them.

Chocolate Malted Sandwich Cookies

Makes ~18 sandwiches

2 cups plus 2 Tbs AP Flour
½ Cup unsweetend Dutch-Processed Cocoa Powder
¼ cup plain malted milk powder
1 tsp baking soda
½ tsp coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 ¾ cups sugar
1 large egg
2 tsp vanilla
¼ cup crème fraiche
3 Tbs hot water

1. Preheat the oven to 350 degrees. Sift together the flour, cocoa powder, malted milk powder, baking soda, and salt. Set aside

2. With an electric mixer beat the butter and sugar on medium-high speed until pale and fluffy. Mix in the egg, vanilla, and crème fraiche

3. Lower the mixer speed to slow, and add the flour mixture until dough comes together.

4. Place tablespoons of batter on parchment or silpat lined baking sheets. Make sure the cookies are spaced at least 3 ½ inches apart (mine tended to grow together). Bake until flat and just firm, 10-12 minutes. Let cool on wire racks.


10 oz. semisweet chocolate, coarsely chopped
4 Tbs unsalted butter, chopped into small pieces
1 Cup plain malted milk powder
3 oz. cream cheese, room temperature
¼ cup plus 2 Tbs half and half
1 tsp Vanilla

1. In the bowl of a double boiler heat butter and chocolate until just melted. Remove from heat and set aside to cool.

2. With an electric mixer beat together the malted milk powder and cream cheese until smooth. Gradually beat in the half and half, chocolate mixture, and vanilla. Refrigerate for 30 minutes.

3. Whip the filling on high speed until fluffy.

4. Put a large tablespoon of filling on the bottom of one cookie, and then press another cookie onto it to assemble.

1 comment:

bridget said...

These are fantastic. A week later, I am still thinking of them!