Chocolate Malt Sandwiches

Chocolate Malt Sandwiches Malted-milk powder, a mixture of powdered milk, wheat flour, and malted barley, provides a wealthy component to both
these cookies and their filling. A double dose of chocolate (chopped semisweet and plenty of cocoa powder) makes these
sandwich cookies more decadent, makes approximately 1-1/2 dozen

for the cookies:
2 cups plus 2 tablespoons all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/4 cup plain malted milk powder
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1-3/4 cups sugar
large egg
teaspoons pure vanilla extract
1/4 cup créme fraiche
tablespoons hot water
for the filling:
10 ounces semisweet chocolate, coarsely chopped
4 tablespoons (1/2 stick) unsalted butter,
cut into small pieces
1 cup plain malted milk powder
3 ounces cream cheese, room temperature
1/4 cup plus 2 tablespoons half-and-half
1 teaspoon pure vanilla extract

1. Preheat oven to 350°F. Make cookies: Sift together flour, cocoa powder, malted milk powder, baking soda, and salt.
With an electric mixer, beat butter and sugar on medium-high velocity until light and fluffy. Mix in egg, vanilla, créme
fraiche, and warm water. Reduce velocity to low; mix in flour combination.
2. Space tablespoon-length balls of dough three-half of inches apart on parchment paper-covered baking sheets. Bake till flat and
just company, 10 to 12 minutes. Let cool on parchment on cord racks.
Three. Make filling: Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring. Let cool. With
an electric powered mixer, beat malted milk powder and cream cheese on medium speed until clean. Gradually blend in half-andhalf, chocolate aggregate, and vanilla. Refrigerate, covered, till thick, approximately 30 minutes. Mix on excessive velocity till fluffy,
about 3 mins.
Four. Assemble cookies: Spread a heaping tablespoon filling on the lowest of one cookie. Sandwich with another cookie.
Repeat. Cookies can be refrigerated between layers of parchment in airtight bins at room temperature up to three

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