Tuesday, September 9, 2008
TWD: Chocolate Malted Whopper Drops
This week's Tuesdays with Dorie recipe was selected by Rachel of Confessions of a Tangerine Tart. You can find the full recipe for these delicious cookies on Rachel's blog here.
All I have to say about this recipe is mmmmmm mmmmm mmm mmmmmm mmm!!! These cookies were sooo good I made them twice in one week. My husband absolutely loved them and after the first batch was gone from both of us devouring several and taking some to work, he asked me if I would make a second batch a few days later. We both took more to work, but kept a nice little container full of cookies at home to enjoy this week as well.
Several TWD'ers said they used vanilla or plain malted milk powder for this recipe. When I was reading the recipe and it suggested using Ovaltine malted milk, I just assumed it meant the chocolate flavor as that is all I am familiar with anyway. These were super chocolately cookies, but that just made them better in my opinion.
And as many other TWD'ers reported, the Whoppers sort of melt and carmelize when baked if they are too small. I used a food processor to chop the Whoppers, which really just pulverized most of them, but I made sure during the second batch to leave some just chopped in half so there would be a little more of a crunch to the cookie. I also baked the second batch a little longer, about 14 minutes total, and it helped them to hold up better but remain moist and chewy.
I've been part of TWD for a few months now and have made several recipes. The chocolate pudding I think is still my favorite recipe to date, but these cookies are a very close second. They are super delicious and will definitely become one of my favorite go-to cookie recipes.