so, about those cookies

“I don’t know what those are but they sound AWESOME!”

Chocolate Malted Whopper Drops. Choc Malt Chunky Cookies. Malto-Chocco Biscuits. Chocolate Malt Marvelousness. I could go on, but you’re probably just wondering why I’m telling you all this when I could be giving you the recipe.

Because it’s an awesome story, that’s why! So I was hanging around the shopping centre waiting to meet up with two of my friends for a baking session slash “teach me how to bake!” afternoon, when all of a sudden, I see another friend. In fact, we pass each other on the escalators. I’m going down and he’s going up and because there’s too many people on the escalators we have to travel all the way on our designated routes before he turns around and comes down to my level. We start talking and then my friend comes along, the one I’m going to bake with, and we chat and chat and it’s all pretty awesome. Fast forward and there’s four of us now, we’re getting ingredients for these biscuits of amazingness, and I told them all my plan for what it is exactly we are going to bake, and hence, my friend bursts out with the line that started all of this babble on.

So it was a bit difficult. We doubled the recipe but only had half the amount of eggs we needed. We missed out on a bunch of chocolate we could have included and, (and this part’s important) do you know how hard it is to get fair trade malted chocolate powder? It’s really, really hard. It’s in fact, terrible. We ended up using Ovaltine, because it was sort of ok. The chocolate part was fine because it meant we got to eat the rest of it (yay for eating massive amounts of chocolate). One problem was that they fell apart very easily but I feel that one extra egg would solve that tiny problem.

So I re-made these cookies following Dorie’s recipe to the T… and it wasn’t anywhere near as good. I’m sorry, Dorie, and all you out there who love her but the mishmash of friends and chocolate and suits just made it all better.

So, here it is. Weeks late, under the strangest of circumstances, but worth it. These cookies will soothe your soul, especially when consumed warm with a glass of cold milk in the company of friends.

Chocolate Malted Whopper Drops

Adapted from Baking: from my home to yours by Dorie Greenspan

3 1/2 cups plain flour

2 cups Ovaltine (malted milk powder of any kind is fine, but our best results were with Ovaltine.)

1/2 cup cocoa

3 tsp baking powder

375gm butter, half melted

1 1/4 cups sugar

3 large eggs

2 tsp vanilla extract

1/2 cup milk

3 cups chocolate covered malted milk balls (maltesers), roughly chopped

200g milk chocolate, roughly chopped

150g dark chocolate (70% cocoa solids), roughly chopped

Position oven racks to divide the oven into thirds. Preheat oven to 180ºC and line several trays with baking paper.

Beat the Butter and sugar together in a stand mixer (if possible – a hand mixer works fine) on medium speed until light and fluffy, about two minutes. Add the eggs one at a time, beating for about a minute after each addition. Beat in the vanilla and reduce the speed to low. Sift in half the dry ingredients and beat until just incorporated; mix in milk and then the rest of the dry ingredients, again only until just incorporated. Mix in the Maltesers and chopped chocolate by hand with a spatula or wooden spoon.

Drop tablespoons of the mixture on the prepared baking trays, about two inches of space in between each cookie. Bake 10-15 minutes, rotating halfway. When you take them out, try to wait a couple of minutes before putting them on a cooling rack with an egg flip. They’ll be hot and they’ll probably fall apart.

These are fantastic with vanilla ice cream.

One thought on “so, about those cookies

  1. These cookies are the redemption of chocolate. The the tearing down and purifying of the raw chocolate element and the rebirth and renewal into a new perfect chocolate entity.

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