Malted Chocolate Cookies
This was written in January and never posted – doh!
I went internet grocery shopping for the first time! I’m not sure about the whole thing and will probably not do it again unless I’m really crunched for time and/or snow bound. I loved that all my hard to find items (malt powder!) were nestled in my bag, but I wasn’t thrilled with the substitutions of hard to find items that my grocer picker couldn’t find. Catch 22! It’s awesome that you can either have it delivered to your doorstep for $5 or pick it up at the store for free! I do recommend that everyone give it a try. For now, John and I will go Saturday mornings, after our workout at the Y, when Cub is quiet and oh so easy to navigate.
Chocolate Malt Cookies
Makes 2 dozen sandwiches
adapted from Martha Stewart’s Cookies
Mix with electric mixer until light and fluffy:
1 Cup Butter
1 1/2 Cups Sugar
Add and beat until smooth:
1 Egg
2 tsp Vanilla
1/4 Cup Sour Cream or Plain Yogurt
3 Tbsp Hot Water
Mix together, then add to butter mixture and mix on low until blended:
2 Cups + 2 Tbsp Flour
1/2 Cup Dutch Process Cocoa
1/3 Cup Plain Malted Milk Powder
1 tsp Baking Soda
1/2 tsp Kosher Salt
Place by tablespoonful on parchment lined sheet pans about 3″ apart.
Bake at 350° for 10-12 minutes until flat and just firm.
cool completely before filling.
Frosting
Melt in double boiler or in spurts in the microwave:
10 oz Semi Sweet Chocolate
4 Tbsp Butter
Let cool!
With electric mixer, beat until smooth:
4 oz Cream Cheese
1 Cup Plain Malted Milk Powder
Gradually beat in:
1/4 Cup Half & Half
1 tsp Vanilla
Chocolate Mixture
