You know I love all things sweet. And I am not going to share something with you that does not taste wonderful. But these cookies are truly special.
Ice cream is not my first dessert choice (don’t get me wrong, if it’s my only sweet option, I will have a bite or two) but I have always enjoyed a good chocolate malt. There is something about the taste of malt powder whether in an ice cream treat or or in chocolate covered malted milk balls that feels very nostalgic and satisfying to me. I found this recipe for these Chocolate Malt Sandwiches during the holiday season and my only complaint about these cookies is that I have not made them sooner!
Chocolate Malt Sandwiches (recipe from Food Network Magazine)
- 1 1/2 cups flour
- 1/2 cup Dutch-process cocoa powder
- 1/2 cup sugar
- 1/2 cup malted milk powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla
- 12 Tbsp unsalted butter, cut into 1/2-inch pieces, at room temperature
- 4 ounces white chocolate, coarsely chopped
- 2 Tbsp malted milk powder
- Pinch of salt
- 1/2 tsp vanilla
- 1/2 cup heavy cream
- Preheat oven to 325°. Line 2 baking sheets with parchment paper.
- Combine flour, cocoa powder, sugar, malted milk powder, baking soda and salt in a large bowl
- With mixer on medium-high speed add the vanilla and then butter, a few pieces at a time and mix until the dough looks like wet sand and holds together when pinched, about 5 minutes.
- Scrape the dough onto a sheet of parchment paper and pat into a 1/2-inch-thick round. Cover with another sheet of parchment paper and refrigerate until the dough is slightly firm, about 10 minutes.
- Roll out the dough between the parchment sheets to 1/4 inch thick. Peel off the top sheet and cut the dough with a cookie cutter using 1 1/2-2 inch cookie cutters. Place the cookies 1 inch apart on prepared baking sheets.
- Bake until cookies are set and no longer shiny about 8-10 minutes. Cool for 5 minutes on baking sheets then transfer to rack to cool completely.
- For the filling: Combine white chocolate, malted milk powder, salt and vanilla in medium bowl. Bring cream to a simmer in a saucepan over medium heat, then pour over the white chocolate mixture and stir until smooth. Refrigerate until cold, about 25 minutes, then beat with a mixer until thick and spreadable about 1 minute.
- Spread on half of cookies and sandwich with other half of cookies.