My family and I love to try new foods and experiment with ingredients that aren’t in your typical kitchen. In our kitchen, you can find dried chrysanthemum flowers, monkey-picked tea, date paste, and spices that you didn’t even knew existed. A vanilla malt has always been one of my brother’s favorite drinks, so I went to the store to get some malt powder to add to our ever-growing collection of ingredients that you will never use. 🙂
These cookies provide a decadent combination of that chocolate malt flavor with a crunch from the Whoppers (and Crunch Bars!) mixed in throughout. They were exactly what I needed after a long week at school, and they’ll certainly be appearing again sometime soon. 🙂
Chocolate Malted Whopper Drops- Makes 30 Cookies
From Baking: From My Home To Yours– Dorie Greenspan
- 1 3/4 cups all-purpose flour
- 1 cup malted milk powder (Either regular or chocolate flavored, I used chocolate Ovaltine)
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 11 tablespoons (1 stick and 3 tablespoons) unsalted butter, at room temperature
- 2/3 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
- 4 ounces chocolate-covered malted milk balls (I used Whoppers)
- 2 ounces crispy rice candy (I used Crunch bars)
- 1 cup chocolate chips (or chunks)
- Preheat the oven to 350 degrees and prepare 2 baking sheets.
- Mix together the flour, malted milk powder, cocoa, and baking powder.
- Beat together the butter and the sugar until very smooth. Add the eggs one at a time, beating about a minute after each addition. Beat in the vanilla- Don’t worry if the mixture is curdled.
- Mix in the dry ingredients until just incorporated, and fold in the malted milk balls, crispy rice candy, and chocolate chips.
- Scoop onto the cookie trays (make them even!) and bake for 11-13 minutes- they will be slightly soft to the touch.
The only bad part about these cookies is when they’re all gone! 😉
(P.S. I’m trying to work on my food photography skills, feel free to comment!)