Chocolate Malt Sandwich Cookies
- 2 cups plus 2 tablespoons all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup plain malted milk powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1/4 cup creme fraiche
- 3 tablespoons hot water
- 10 ounces semisweet chocolate, coarsely chopped
- 4 tablespoons unsalted butter, cut into pieces
- 1 cup plain malted milk powder
- 3 ounces cream cheese, room temperature
- 6 tablespoons half-and-half
- 1 teaspoon pure vanilla extract
- Heat oven to 350 degrees F. Line two baking sheets with Silpat or parchment paper;
- Cookies: In a medium bowl, sift together the flour, cocoa powder, malted milk powder,
baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the
sugar and butter together until light and fluffy.
- Add the egg and vanilla extract, and beat until combined.
- Add the creme fraîche, beat to combine, and then beat in the water.
- Add the dry ingredients, and beat on low speed until incorporated.
- Using a 1/2-ounce ice cream scoop, drop dough onto prepared baking sheets, leaving
about 2 inches between cookies.
- Bake until tops begin to flatten and cookies are just barely firm in the centers,
10 to 12 minutes.
- Transfer to a wire rack to cool completely.
- Filling: Combine the chocolate and butter in the top of a double boiler
or a heatproof bowl set over a pan of simmering water. Stir occasionally until melted
and smooth. Remove from heat, and cool until just warm.
- In the bowl of an electric mixer fitter with the paddle attachment, beat the
malted-milk powder and cream cheese on medium speed until completely smooth.
- Gradually add the half-and-half, beating until combined.
- Add the chocolate mixture and vanilla extract, and beat until incorporated.
- Refrigerate until slightly thickened but not stiff, about 30 minutes.
- Return to mixer, and beat on high speed until light and fluffy, about 3 minutes,
scraping down the sides several times.
- Assemble the cookies: Use a small offset spatula to spread a generous amount
of filling on the bottom of one cookie. Press the bottom of a second cookie onto
filling, creating a sandwich.
- Repeat with remaining cookies and filling.
- The cookies can be stored refrigerated in an airtight container for up to 3 days.
Yield: about 20 cookies