Chocolate Malted Whopper Drops

Notes: After the eggs are added, the mixture will look curdled, do not worry. It evens out when the rest of the ingredients are added. The batter is extremely thick, but it is better to mix in the chopped chocolate and malt balls by hand.  


Makes about 30 cookies

1 3/4 cups all-purpose flour
1 cup malted milk powder (like Ovaltine or Horlicks)
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
11 tablespoons unsalted butter, at room temperature
2/3 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/4 cup whole milk, at room temperature
2 cups coarsely chopped Whoppers
6 ounces semi-sweet chocolate chips

Position the oven racks in the upper and lower thirds of the oven. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

In a large bowl, sift together the flour, malted milk powder, cocoa, baking powder, and salt.

In a stand mixer fitted with a paddle attachment or with a hand mixer at medium speed, beat the sugar and butter until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating for one minute after each egg. Beat in the vanilla.

Reduce the speed of the mixer to low. Add half of the dry ingredients and mix just until they are incorporated. Add the milk, then the remaining dry ingredients. Use a rubber spatula to mix in the malt balls and chocolate chips.

Drop the dough by rounded tablespoon-fulls on to the sheets, leaving 2 inches between spoonfuls. Bake 11-13 minutes, rotating the sheets from top to bottom and front to back after 6 minutes. The cookies will be puffed and soft to the touch. Let the cookies rest on the pan for 2 minutes before transferring to a rack to let them cool completely.