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Malt Sandwich Cookies

Source of Recipe

Mai


List of Ingredients

2 C. plus 2 T. all-purpose flour
1/2 C. unsweetened cocoa powder
1/4 C. plain malted milk powder
1 tsp. baking soda
1/2 tsp. salt
1 3/4 C. granulated sugar
1 C. (2 sticks) unsalted butter, room temperature
1 large egg
2 tsp. pure vanilla extract
1/4 C. crème fraîche
3 T. hot water

Filling
10 oz. semisweet chocolate, coarsely chopped
4 T. unsalted butter, cut into pieces
1 C. plain malted milk powder
3 oz. cream cheese, room temperature
6 T. half-and-half
1 tsp. pure vanilla extract




Recipe

Preheat oven to 350°F. Line two baking sheets with parchment paper.

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 crème 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.

Make the 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, 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.