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Chocolate Malted Whopper Drops

I love malt. A good vanilla malted is one of my favorite things in the world, and I adore those Banana Malt Brûlée Spoonfuls I made last summer.

So for this recipe from Baking: From My Home to Yours by Dorie Greenspan, I was up for questing all over to find a big carton of Whoppers so I could make it happen. I made these cookies for a NYC food blogger gathering last week, and brought it to the bar where we all met up. The cookies were half gone by the time I snuck out early, and people thanked me for leaving the rest behind when I left.

After I posted the Rum-Drenched Cocoa-Nana Bread, a mash-up of two Dorie recipes, and took the photo of these cookies, I started thinking about whether I should post about them at all. I had dinner with Dorie last night, and it occurred to me that it would be a wonderful opportunity to ask if she minded my posting her recipes occasionally.

My stance is that while I think that it is good advertising and can only help sales, and I know that is legal because recipes cannot be copyrighted, I still prefer to respect the wishes of cookbook authors who have given of themselves to create books that bring such joy into my life.

I am very grateful to Dorie for giving me the green light on sharing this recipe from her book, Baking: From My Home to Yours.

It’s been a wonderfully food-filled social week for me. The NYC food blogger gathering was a great way to meet a lot of local foodies, who all share such enthusiasm and friendly energy that I feel like I’ve known them for ages. If you want to be notified of the next gathering join the NYC food blogger mailing list. And meeting Dorie and her husband over dinner last night was also such a comfortable, warm experience! They were both so friendly that we were comfortably chatting together from the moment we met.

I do so love the warmth of the foodie community. It’s a grand life we share.

Chocolate Malted Whopper Drops
(from Baking: From My Home to Yours by Dorie Greenspan)
1 3/4 C all-purpose flour
1 C malted milk powder (or Ovaltine, says Dorie)
1/4 C unsweetened cocoa powder (again I’ll note, I don’t like Dutch process)
1 1/2 tsp baking powder
1 stick plus 3 tbsp butter, at room temperature
2/3 C granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 C whole milk
2 C Whoppers, coarsely chopped
6 oz. bittersweet chocolate, coarsely chopped

Preheat your oven to 350º. Set up a few baking sheets with parchment paper.

Sift together the flour, malted milk powder, baking powder, cocoa powder, and salt. Set aside.

Beat the sugar with the butter until creamy. Beat in the eggs, one at a time. Then the vanilla.

Beat in half the flour mix, just until incorporated. Then the milk. Then the rest of the flour mix.

Stir in the whoppers and chocolate chunks.

Place heaping tablespoons of the dough on the baking sheets, about 2″ apart. Bake for about 12 minutes, rotating the baking sheets from top to bottom and from front to back halfway through.

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15 Responses to “Chocolate Malted Whopper Drops”

  1. Yvo says:

    As you said those many many months ago, community is a great thing… thanks for setting it up! It’s always nice to belong… and even nicer to be in a group of people who completely understand the obsession with food. :)
    *kicking self for missing out on cookies* Hehe, but my waistline is probably glad :(

  2. Deborah says:

    I made these cookies and my husband claimed they were the best cookies he has ever had. I ended up making a second batch the next day!!

  3. brilynn says:

    I wish I had of been there!

  4. lisa says:

    Sounds like you’ve had an excellent week – NYC bloggers meeting and Dorie – as well as a mention in the Washington Post! Way to go! xoxo

    Oh yeah.. the cookies? *swoon*

  5. Alanna says:

    You name dropper, you! “I had dinner with Dorie last night,” you know, like no big deal, nothing special. Too funny! I’m in awe of how warmly she’s embracing food blogger enthusiasm both for her My Home to Yours and to her. Special lady, for sure! (And I happen to have malted milk powder in my cupboard …)

  6. rob says:

    Danielle, this was the first recipe I made from Dorie’s cookbook. I can’t get enough of malted anything, so I gravitated to this instantly. They are great. Unfortunately, they were also the first thing I baked in my new oven, so I had the misfortune to have this recipe become instructive insofar as it showed me where the hotspots are in my new kitchen workhorse. Oh well.

  7. Kristen says:

    This was the first recipe from this book that I made too. It is such a delicious recipe!

    I love NY and you are making me so jealous to hear about all the wonderful things going on there. What a great week for you!

  8. mr.ed says:

    You have to stoop pretty low to use the wax covered droppings called Whoppers. They’re disgusting. Surely (Shirley) there’s a better way to do this recipe, by increasing the malt and real chips, reducing the sugar even more, and using coffee for half the liquid.

  9. Danielle says:

    Yvo – It wouldn’t work if we didn’t have such a great group of people, willing to go out of their way to make things happen. ^^

    Deborah – Yeah!

    Brilynn – Well, Dave did ask me after dinner with Dorie about when we’d finally get to meet you!

    lisa – It sure has been exciting times around here lately.

    Alanna – She really is a special lady, you’ve got that right.

    rob – Oh, what a shame.

    Kristen – Come visit sometime!

    mr.ed – If you don’t like ingredients or recipes I feature on this blog, that’s absolutely your prerogative. But I’d ask that you please refrain from commenting only to insult them. You’re welcome to create a different version of this recipe and share it, but please understand that not everyone shares your tastes and prejudices. A lot of us grew up on Whoppers and loved them and really get a kick out of the nostalgia and tastiness and fun of baking with them now.

  10. Kelli says:

    This sounds fantastic. I’m trying it out this weekend…if I don’t eat all the Whoppers first.

  11. Helen says:

    They sound outstanding! Malted anything is my new obsession. Sounds like a great week!

  12. Johanna says:

    Hi – I just made your balsamic fudge drops that you posted about in January – they were fantastic so I am tempted by these too – I love maltesers which I think are our Australian version of whoppers so think would like to try them in a cookie

  13. Danielle says:

    Kelli – Did you try it? How did you like it?

    Helen – Hurray for obsession with malt! You and me both.

    Johanna – Please do try them, and report back on how it goes.

  14. Lyra says:

    I can say that it is definitely helping Dorie’s sales, because after reading about her book both here and on
    http://jumboempanadas.blogspot.com, I just had to go buy the thing so I could see the other recipes and enjoy her famous writing style. And everyone was right-the book is awesome. It is also an evil succubus that is going to have to be tamed with eggbeaters and yogurt substitutions (when I can without messing up the recipes too much), but I can always dump butter heavy creations on my colleagues at work (so nice of me I know)

  15. Marcia in New Jersey says:

    Thank goodness for the internet. I just mixed a double recipe of the Chocolate Malted Whopper Drops (with malted milk balls made at a local candy store) from the cookbook to bake later for lunch with a friend tomorrow. Only after the entire batter was mixed did I notice that the recipe does not specify an oven temperature! I read the introduction to the cookie chapter, hoping for some global info; no luck. Flipped through the other cookie recipe temperatures in the chapter; they vary from 325 to 375 degrees. I took a deep breath and decided that I would find this info on the Web. Sure enough, here it is: 350 degrees. Whew!

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