Comments on: Chocolate Malted Whopper Drops

By: Marcia in New Jersey

Marcia in New Jersey — Fri, 20 Jun 2008 04:28:17 +0000

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!

By: Lyra

Lyra — Fri, 03 Aug 2007 16:08:21 +0000

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)

By: Danielle

Danielle — Wed, 25 Jul 2007 15:07:10 +0000

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.

By: Johanna

Johanna — Sun, 01 Jul 2007 12:30:47 +0000

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

By: Helen

Helen — Sun, 24 Jun 2007 03:31:37 +0000

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

By: Kelli

Kelli — Sat, 23 Jun 2007 17:10:32 +0000

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

By: Danielle

Danielle — Thu, 21 Jun 2007 14:45:18 +0000

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.

By: mr.ed

mr.ed — Wed, 20 Jun 2007 12:29:14 +0000

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.

By: Kristen

Kristen — Wed, 20 Jun 2007 05:49:08 +0000

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!

By: rob

rob — Wed, 20 Jun 2007 04:41:46 +0000

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.