Chocolate Malt Sandwiches

Name: Chocolate Malt Sandwiches
Yield: makes about 1 1/2 dozen
Ingredients: 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 crème fraîche; 3 tablespoons hot water; 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

January 24, 2012

Malted-milk powder, a combination of powdered milk, wheat flour, and malted barley, adds a rich component to both these cookies and their filling. A double dose of chocolate (chopped semisweet and lots of cocoa powder) makes these sandwich cookies extra decadent.

Recipe information

Yield
makes about 1 1/2 dozen

Ingredients

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 crème fraîche

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

Preparation

Step 1
Preheat oven to 350°F. Make cookies: Sift together flour, cocoa powder, malted milk powder, baking soda, and salt. With an electric mixer, beat butter and sugar on medium-high speed until pale and fluffy. Mix in egg, vanilla, crème fraîche, and hot water. Reduce speed to low; mix in flour mixture.
Step 2
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.
Step 3
Make filling: Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring. Let cool. With an electric mixer, beat malted milk powder and cream cheese on medium speed until smooth. Gradually mix in half-and-half, chocolate mixture, and vanilla. Refrigerate, covered, until thick, about 30 minutes. Mix on high speed until fluffy, about 3 minutes.
Step 4
Assemble cookies: Spread a heaping tablespoon filling on the bottom of one cookie. Sandwich with another cookie. Repeat. Cookies can be refrigerated between layers of parchment in airtight containers at room temperature up to 3 days.

Martha Stewart's Cookies

TagsCookie Dessert Chocolate Cocoa Nut Free Make Ahead Baking Electric Mixer Cookbooks

Recipe information

Ingredients

for the cookies

for the filling

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes