Chocolate Malted Whopper Drops
From jo_jo_ba 16 years ago
- 11 minutes to make
- Serves 30
Adapted from a recipe by Dorie Greenspan's Baking: From My Home to Yours.
Ingredients
- 1 c all purpose flour shopping list
- ¾ c buckwheat flour shopping list
- 1 c malted milk powder shopping list
- ¼ c unsweetened cocoa powder shopping list
- ¼ tsp salt shopping list
- ½ c unsalted butter, at room temperature shopping list
- ½ c sugar shopping list
- 2 large eggs shopping list
- 2 t vanilla shopping list
- ¼ c heavy (whipping) cream; dieters use evaporated milk shopping list
- 2 c chocolate-covered malted milk balls, coarsely chopped shopping list
- 1 c chocolate chunks shopping list
How to make it
- Preheat oven to 350 F. Line two baking sheets with parchment paper.
- In a medium bowl, sift together the flours, malted milk powder, cocoa, baking powder and salt. Set aside.
- In a large bowl, cream the butter and sugar.
- Add the eggs, one at a time, beating after each addition. Beat in the vanilla.
- Add dry ingredients alternately with the half-and-half, mixing only until incorporated. Fold in the malted milk balls and chocolate pieces.
- Drop the cookie dough onto the prepared baking sheets, leaving about 2 inches between each.
- Bake for 11 minutes, rotating sheets halfway through.
- Let the cookies rest for 2 minutes before moving to cooling rack.
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