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.

Cookie Monster

I don't mean to brag or anything, but I make the best.chocolate.chip.cookies.ever! I cannot at all take credit for creating the recipe, but I can take credit for trying an absolute ton of different recipes until I found the perfect one. That was a hard job I must admit. ;)

I love, with all my heart and soul, Ghirardelli chocolate. It's the only chocolate I like to use when baking. So, when I saw this recipe on the back of the Ghirardelli chocolate chip bag, I just had to try it. It's heavenly! Pure, unadulterated bliss in cookie form! Especially with my "secret ingredient" added in for good measure.

The Ultimate Chocolate Chip Cookie (from Ghirardelli - Yield 4 dozen)

Ingredients:

2 1/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon teaspoon salt
1 cup (2 sticks) butter, room temperature
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla
2 cups Ghirardelli milk chocolate chips (I prefer milk chocolate over semi or bittersweet, but you can use whichever you prefer)
1 cup Heath bar bits (my "secret" ingredient)

Directions:

Preheat oven to 375ºF. Stir flour with baking soda and salt; set aside.

In large mixer bowl, cream butter with sugar and brown sugar. Add eggs one at a time and vanilla, fully incorporating after each addition.

Gradually blend dry mixture into creamed mixture. Stir in chocolate chips and Heath bar bits.

Drop 1 tablespoon of dough per cookie onto ungreased cookie sheets. I always line my cookie sheets with parchment paper and I use a small ice cream scooper to form the cookies to ensure they are all the same size.

Bake at 375ºF for 9 to 11 minutes or until golden brown. I bake for approximately 9 1/2 minutes and they come out perfect everytime.

Allow to cool for 5-10 minutes on a cooling rack and then transfer to an air tight container or ziplock bag so the cookies stay fresh and chewy.

Peanut butter and chocolate...Does it get any better?

For Christmas, my husband ordered me several subscriptions to cooking magazines. One of my favorites is the Everday Food magazine from Martha Stewart. I found this recipe in the June 2008 issue. These cookies were a nice little treat, very creamy texture and they store well in an air tight container.

Chocolate Peanut-Butter Sandwich Cookies (Everyday Food June 2008 - Yield 15)

Ingredients:

1 cup all-purpose flour (spooned and leveled)
1/4 teaspoon baking soda
1/4 teaspoon salt
4 ounces semisweet chocolate, chopped
2 tablespoons heavy cream
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup creamy peanut butter
1/3 cup packed light-brown sugar


Directions:

Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, baking soda, and salt; set aside.

Make filling: Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir frequently until almost melted. Remove from heat; stir until completely melted. Stir in cream; set aside to cool and thicken, about 30 minutes.

Meanwhile, using an electric mixer on high speed, beat butter, peanut butter, and sugar in a large bowl until light and fluffy. Reduce speed to low; add flour mixture, and mix just until blended (do not overmix).

Drop dough by heaping teaspoons onto two baking sheets, about 1 1/2 inches apart. With the bottom of a damp glass, lightly flatten each mound of dough into a 2-inch round. Bake until golden around edges, 12 to 14 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack to cool completely.

With a small offset spatula or table knife, spread bottom of half the cookies with 2 teaspoons filling each; sandwich with remaining cookies, pressing gently to spread filling to the edge. Let set for 15 minutes before serving.