These were the second new cookie recipe I tried out, also from the latest issue of the Food Network magazine. Every since my darling husband spotted these over my shoulder, he had been begging me to make them. He comes from a malt loving family so I wonder why.
Chocolate Malt Sandwiches
Recipe by Food Network Magazine
What you’ll need:
For the cookies:
1 1/2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder, plus more for dusting
1/2 cup sugar
1/2 cup malted milk powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
12 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
For the filling:
4 ounces white chocolate, coarsely chopped
2 tablespoons malted milk powder
Pinch of salt
1/2 teaspoon vanilla extract
1/2 cup heavy cream
What you’ll do:
Make the cookies: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Combine the flour, cocoa powder, sugar, malted milk powder, baking soda and salt in a large bowl. With a mixer on medium-high speed, add the vanilla and then the butter, a few pieces at a time, and mix until the dough looks like wet sand and holds together when pinched, about 5 minutes. Scrape the dough onto a sheet of parchment paper and pat into a 1/2-inch-thick round. Cover with another sheet of parchment paper and refrigerate until the dough is slightly firm, about 10 minutes. Roll out the dough between the parchment sheets to 1/4 inch thick. Peel off the top sheet and cut the dough into squares or rounds using 1 1/2-to-2-inch cookie cutters. Reroll the scraps and repeat. (Refrigerate the dough if it gets too soft.) Place the cookies 1 inch apart on the prepared baking sheets. Bake until the cookies are set and no longer shiny, 8 to 10 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.
Prepare the filling: Combine the white chocolate, malted milk powder, salt and vanilla in a large bowl. Bring the cream to a simmer in a saucepan over medium heat, then pour over the white chocolate mixture and stir until smooth. Refrigerate until cold, about 25 minutes. Beat with a mixer until thick and spreadable, about 1 minute. Spread about 2 teaspoons of the filling on the underside of half of the cookies, then sandwich with the remaining cookies. Dust with cocoa powder, if desired. Store in the refrigerator up to 5 days.