Tuesdays with Dorie: Chocolate Malted Whopper DropsSeptember 9, 2008 at 5:20 am | Posted in cookies & bars, events, sweet things, tuesdays with dorie | 63 Comments
We had a great week in New Zealand…the South Island is so beautiful, with so many different landscapes, it almost doesn’t look real in some places. And the baby sheep (otherwise known as lambs, I guess)–heart-meltingly cute! Lots of good food and vino, too (so much that, even though we brought back several bottles of wine, I am on the wagon for the next couple weeks). Should you ever go to Christchurch, do yourself a favor and check out Restaurant Schwass. Same goes for Gibb’s Vineyard Restaurant in Blenheim in the Marlborough wine region.
Enough rambling–on to the cookies! Chocolate Malted Whopper Drops are the TWD choice of Rachel from Confessions of a Tangerine Tart. These cookies are really Maltesers drops, the brand of malt ball sold here. A lot of people say they are better than Whoppers, but I haven’t had a Whopper in a very long time, so I can neither confirm nor deny this. (If you live in Brooklyn, though, the dark chocolate espresso malt balls sold at Two For the Pot on Clinton Street are most definitely the best ever!) I was pleased to notice a dark version of Maltesers, and that’s what I used here.
I, of course, only made half a batch of cookies, and they were a bit of a test-kitchen experiment for me. I don’t have any malted milk powder, and I wasn’t about to buy a big canister of Milo or Ovaltine just to make cookies. I do, though, have barley malt syrup and powdered milk, so for my half-batch I used 1/2 cup of powdered milk and 2 teaspoons of malt syrup in place of the malt powder. Luckily, they were not a total mess! Malt syrup is strong stuff, and the flavor here is definitely noticeable. I did do something that some may consider a sin–I cut back the amount of chopped malt balls and chocolate chunks (for which I used white instead of dark) by about 25%. It was still plenty, trust me, but I guess that’s why I don’t see as many chunky bits on the surface of mine as in Dorie’s book picture.
The first night, we ate them straight up, and they were so soft and chewy that R commented that they would be the perfect ice cream sandwich cookie. Well, I can’t ignore a comment like that, so the next day I made a batch of vanilla malted ice cream. He was right–they were great, albeit a little drippy.
Look in Baking: From My Home to Yours by Dorie Greenspan or read Confessions of a Tangerine Tart to find the recipe. Don’t forget to check out the TWD Blogroll to see what over 250 other people had to say!