April 14, 2011 by erinRD
I love malted milk – Whoppers, chocolate malts, malted milk balls….so as soon as I saw these cookies I knew I had to make them – like immediately! I am a sucker for soft cookies and ones with chocolate and malted milk? Clearly – I’m all in.
Wholesome Husband doesn’t like malted milk.
More for me!
Chocolate Malt Sandwich Cookies
Adapted from Smells Like Home originally from Martha Stewart
For the cookies:
2 cups plus 2 tablespoons all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/4 cup plain malted milk powder
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
1 large egg
2 teaspoons pure vanilla extract
1/4 cup sour cream
3 Tablespoons hot water
For the filling:
10 ounces semisweet chocolate, coarsely chopped
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
1 cup plain malted milk powder
3 ounces cream cheese, room temperature
1/4 cup plus 2 Tablespoons half-and-half
1 teaspoon pure vanilla extract
1. Preheat oven to 350 degrees.
2. Sift together flour, cocoa powder, malted milk powder, baking soda, and salt and set aside.
3. With an electric mixer, beat butter and sugar on medium-high speed until pale and fluffy. Mix in egg, sour cream, vanilla and hot water. Reduce speed to low; mix in flour mixture.
4. Space tablespoon-size balls of dough 3 1/2 inches apart on parchment paper-lined baking sheets. Bake until flat and just firm, 10 to 12 minutes. Let cool on parchment on wire racks.
To make the filling:
1. While the cookies are baking, melt chocolate and butter in a pan, stirring constantly. Let cool. With an electric mixer, beat malted milk powder and cream cheese on medium speed until smooth.
2. Gradually mix in half-and-half, chocolate mixture, and vanilla. Refrigerate, covered, until thick, about 30 minutes. Beat on high speed until fluffy, about 3 minutes. After chilling, the filling will be very thick and dark but as soon as you start to beat it, the color will begin to lighten and the filling will become very fluffy.
To assemble the cookies:
1. Match up cookies of similar sizes into pairs. Using a tablespoon-size cookie scoop, scoop a heaping tablespoon of the filling onto the bottom of one cookie. Sandwich with another cookie until the filling pushes to the edges of the cookies.
2. Repeat with remaining pairs of cookies. Cookies can be kept at room temperature between layers of parchment in airtight containers up to 3 days.
Makes 35 sandwich cookies.
Nutrition Notes: Malted milk is a powdered food product made from a mixture of malted barley, wheat flour, and whole milk, which is evaporated until it forms a powder. Originally, malted milk powder was developed as infant food. Malted milk powder has a high caloric content and was suitable for growing children but later adults started consuming it.
Taste Test: These were so good — too good and tempting! I took the rest to work to share and everyone loved them! The filling is creamy and smooth and the cookies were deliciously soft.
Go make these now!
Category Uncategorized | Tags: chocolate,cocoa powder,cookies,dessert,malted milk,sandwich cookies | No Comments
March 23, 2011 by erinRD
Why eat JUST chocolate when you can eat double chocolate?
Double Chocolate Cookies
Adapted from Annie’s Eats
1 cup (2 sticks) cold, unsalted butter, cubed
1¼ cup sugar
2 large eggs
½ cup dark cocoa powder
2¼ cups all-purpose flour
¼ tsp. coarse salt
1 tsp. baking powder
2½ cups mini semi-sweet chocolate chips
1. Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats.
2. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes.
3. Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder until well blended.
4. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Mixture will be very thick.
5. Fold in the chocolate chips with a spatula. Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.
6. Divide the dough into 24 portions. Roll each portion of dough into a ball and flatten just slightly into a disc.
7. Place on the prepared baking sheets, a few inches apart. Bake 16-20 minutes. Let cool on the baking sheets a few minutes, then transfer to a wire rack to cool completely. Makes 24 cookies.
Nutrition Notes: Once you taste these cookies, you’ll realize that they are worth the calories and fat! Definitely a splurge cookie but you can freeze these bad boys and take out one when your chocolate craving hits!
Taste Test: These are my favorite cookies – chocolate, soft, and little chocolate chips. Soooo good! They are very rich so eating one will satisfy your sweet tooth! Even The Husband liked these and he’s not a chocoholic. Weirdo.
Make these soon.
You won’t regret it.
What’s your favorite cookie?
Category Uncategorized | Tags: chocolate,cocoa powder,cookies,dessert,double chocolate | No Comments
January 22, 2011 by erinRD
We woke to a fresh coating of snow here in Chicago. Winter wants to remind us that it is here to stay – at least for a while. Sigh. Normally I have no problem running outside during the winter but the past few weeks we have had a nice sheet of ice coating the sidewalks. So my workouts have been on the treadmill. I think Mr. Keenan misses his runs outside with me as much as I do.
Low-fat Chocolate Chip Cookies
1/3 cup unsweetened applesauce
3 eggs whites
1/3 cup canola oil
3/4 cup granulated sugar
3/4 cup brown sugar
2 teaspoons vanilla extract
2 2/3 cup all-purpose flour
1/2 cup unsweetened baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mini semi sweet chocolate chips
1. In a large mixing bowl, combine wet ingredients: applesauce, oil and egg whites.
2. Beat in sugars and vanilla.
3. Combine dry ingredients in a separate bowl: flour, cocoa, baking soda and salt.
4. Add dry ingredients into wet. The mixture will be very thick. Cover and refrigerate for about an hour.
5. Spray baking sheet with non-stick spray and drop dough by rounded tablespoon. Sprinkle with mini-chocolate chips.
6. Bake for 10 minutes in a 350 degree oven. YUM!
Nutrition Notes: Substituting butter for applesauce works in almost any recipe. Use a 1:1 ratio. 1 stick=1/2 cup applesauce. Using egg whites instead of a whole egg also cuts down on the fat and cholesterol. Use two egg whites to replace one whole egg in any recipe! Additionally, cocoa is packed with antioxidants and fiber. This tasty powder can be added to so many recipes in the kitchen.
Taste Test: I’ve made these cookies since college and I have always loved the soft texture and the yummy chocolate flavor. I am a sucker for soft cookies. I think using the mini-chocolate chips are better than the larger ones.
I ran out of brown sugar while I was making this recipe. But have no fear! You can substitute regular granulated sugar and molasses if this happens to you! Doing this also means you are eliminating the more processed brown sugar.
First, determine how many ounces of brown sugar you need by looking at the recipe. One cup of brown sugar equals 8 oz. by weight. So in the recipe above, I needed 3/4 cup of brown sugar and that equals 6 ounces. For each ounce of brown sugar that you needed, add 1 Tablespoon of granulated sugar and equal amounts of molasses. For example in the recipe above, you need 6 ounces of brown sugar. To replace that, add 6 Tablespoons of granulated sugar with 6 Tablespoons of molasses. That’s it! Just add this mixture to the other ingredients at the point where the recipe calls for brown sugar.
Enjoy your weekend!
Category Cookie, Dessert | Tags: applesauce,brown sugar,canola oil,cocoa powder,egg whites,semi sweet chocolate,vanilla extract | No Comments