Well Fed Network

Posted by Jen Maharaj-Stott on Just Baking.

Do you like Maltesers - those crunchy chocolate-covered balls of yumminess? If you do, then these cookies are made for you.

These Whopper (or Malteser) Drops are hearty, chocolatey cookies filled with bittersweet chocolate, malt balls, malt powder, and cocoa. They are intense and slightly cakey but wholly satisfying.

If you’re wondering about malt powder, you can substitute Ovaltine, a powdered drink mix. When I was younger I tried hot Ovaltine and thought it was pretty much the anti-hot chocolate, but as I’ve grown, I have come to see the benefit of this malty beverage. I still don’t drink it, but its esteem has risen in my eyes since I can bake with it.

Also, try to find bittersweet chocolate. It gives the cookies a certain “poshness” that semisweet chocolate would not be able to. The bitterness goes well with the malt and sweetness of the balls. When I make these again, I would leave the Maltesers whole since they sort of disappeared in the cookie dough. Try them out - they’re not pretty but they’re good!

Chocolate Malted Whopper Drops

1 3/4 cups all-purpose flour
1 cup malted milk powder (or Ovaltine, regular or chocolate flavored)
1/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
1 stick plus 3 tbsp unsalted butter, at room temperature
2/3 cup sugar
2 large eggs
1 tsp pure vanilla extract
1/4 cup whole milk
2 cups chocolate-covered malted milk balls (Whoppers or Maltesers), coarsely chopped
6 oz. bittersweet chocolate, coarsely chopped, or 1 cup store-bought chocolate chips or chunks

Position the racks to divide the oven into thirds and line two baking sheets with parchment or silicone mats.

Sift together the flour, malted milk powder, cocoa, baking powder, and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed for about 3 minutes, until very smooth. Add the eggs one at a time, beating for 1 minute after each addition. Beat in the vanilla; don’t be concerned if the mixture looks curdled - it will even out when the dry ingredients are added. Reduce the mixer speed to low and add half the dry ingredients, mixing just until they disappear into the batter. Mix in the milk, then the remaining dry ingredients, mixing only until they are incorporated. The batter will look more like fudge frosting than cookie dough - and that’s fine. With the mixer on low, or by hand with a rubber spatula, mix in the malted milk balls and chopped chocolate.

Drop the dough by rounded tablespoonfuls onto the sheets, leaving about 2 inches of space between spoonfuls. Bake for 11 to 13 minutes, rotating the sheets from top to bottom and front to back after 6 minutes. When done, the cookies will be puffed and set but slightly soft to the touch. Let the cookies rest for 2 minutes before using a wide metal spatula to transfer them to racks to cool to room temperature.

Repeat with the remaining dough, cooling the baking sheets between batches.

Makes about 30 cookies.

Note: It does not say what temperature to bake the cookies at in the recipe. I baked mine at 350 F.

Source: Baking from My Home to Yours, 2006