- 2 1/2cups plus 2 tablespoons all-purpose flour
- 1/2cup unsweetened Dutch-process cocoa powder
- 1/4cup plain malted milk powder
- 1teaspoon baking soda
- 1/2teaspoon coarse salt
- 1cup (2 sticks) unsalted butter, room temperature
- 1 3/4cups sugar
- 1-- egg
- 2teaspoons vanilla extract
- 1/4cup creme fraiche, sour cream or yogurt
- 3tablespoons hot water
- 7ounces semisweet chocolate, coarsely chopped
- 2tablespoons (1/2 stick) unsalted butter, cut into small pieces
- 1cup plain malted milk powder
- 6ounces cream cheese, room temperature
- 1teaspoon vanilla extract
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Preheat oven to 350F.
To prepare cookies, sift together flour, cocoa powder, malted milk powder, baking soda and salt. With an electric mixer, beat butter and sugar on medium-high speed until pale and fluffy. Mix in egg, creme fraiche, and hot water. Reduce speed to low; mix in flour mixture. 3. Space tablespoon-size balls of dough 3 1/2 inches apart on parchment paper-lined baking sheets. Bake until flat and just firm, 10 to 12 minutes. Let cool on parchment on wire racks. 4. To make filling, melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring. Let cool. With an electric mixer, beat malted milk powder and cream cheese on medium speed until smooth. Gradually mix in chocolate mixture and vanilla. Refrigerate, covered, until thick, about 30 minutes. Mix on high speed until fluffy, about 3 minutes. 5. To assemble cookies, spread a heaping tablespoon filling on the bottom of one cookie. Sandwich with another cookie. Repeat. Cookies can be refrigerated between layers of parchment in airtight containers up to 3 days.
Adapted from Martha Stewart’s Cookies (Clarkson Potter, 2008).