I just went to the movies the other day; usually I get popcorn, soda and, if I am feeling greedy, a candy. This time I opted for Whoppers; chocolate coated malted milk balls. They are one of my favorite chocolate candies- the crunch, the malt flavor, the strange way the center melts in your mouth if you choose to suck on them…. I used to get them as a kid when I went trick or treating, but rarely at any other time, so I always savored them when I could.
I had also recently been asked to donate a dessert for a charity event. Since the event already had cupcakes and brownies spoken for, I selected to donate cookies. I had been wracking my brain for inspiration for an interesting, unique cookie to create for the event, but had only come up with making a homemade version of “America’s favorite cookie”- the classic Oreo.
I had a few problems with this; first, I feel almost certain that replicating an Oreo at home is a challenge of many months of recipe testing, and I had only a few weeks for the event. That filling alone would take ages to perfect… Second, I didn’t find the idea unique enough; I wanted a yummy but distinct flavor. But I was dead set on a chocolate cookie with a frosting-like filling. After I had my Whoppers, I knew what flavor I wanted to replicate.
These cookies are like a hybrid between an Oreo and a Whopper, but with all the charm of a homemade cookie. I hope you’ll give them a try!
1 1/2 sticks softened butter
1/2 cup packed brown sugar
1/2 cup granulated sugar
6 ounces melted dark chocolate, cooled but still flowing
1 tablespoon vanilla extract
1 3/4 cup all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick softened butter
1/2 cup chocolate malt powder
1/2 teaspoon vanilla extract
2 cups powdered sugar
1 teaspoon heavy cream
Preheat your oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
In a large bowl, beat the softened butter, brown sugar and granulated sugar together until pale a fluffy. Add the melted chocolate and vanilla extract and beat until smooth.
In another bowl, whisk together the flour, cocoa powder, baking soda and salt. Add the dry ingredients into the chocolate mixture and beat until just incorporated. Roll the dough between 2 sheets of parchment paper to a thickness of 1/4 an inch. Refrigerate until firm, 15 to 20 minutes.
Use a 2 inch round cutter to cut out as many rounds as possible and transfer on to a line baking sheet. Gather the scraps and re-roll, refrigerating again until firm before cutting out more cookies.
Bake the cookies for 10 minutes until dry and set, rotating the pans halfway through to ensure even baking. Transfer the cookies to a wire rack to cool completely.
Meanwhile, beat together the butter and chocolate malt powder until smooth and light, about 5 minutes. Add the vanilla extract and salt and beat until incorporated. Add the powdered sugar a little at a time and beat until incorporated- add the heavy cream if the mixture seems to dry and mix until incorporated. Place the filling in a disposable ziplock bag or pastry bag and pipe a mound of the filling on a cookie, bottom side up. Top it with another cookie, and press to spread the filling to the edges.
Enjoy with milk!
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