FROSTED MALT-CHOCOLATE COOKIES

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Frosted Malt-Chocolate Cookies image

Original malted milk powder can be found in the baking aisle. Look for the Nestlé Carnation brand.

Provided by Claire Saffitz

Categories     Bon Appétit     Christmas     Cookies     Chocolate     Dessert

Yield Makes about 20

Number Of Ingredients 14

10 ounces semisweet chocolate wafers (disks, pistoles, fèves; about 2 cups), divided
3/4 cup (packed) dark brown sugar
1/2 cup unsweetened cocoa powder
2 tablespoons malted milk powder
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
2 cups all-purpose flour, plus more for parchment paper
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
1 teaspoons vanilla extract
2/3 cup plus 1/2 cup heavy cream
1 tablespoon light corn syrup
Flaky sea salt
Special Equipment
A 1 1/2-inch-diameter cookie cutter

Steps:

  • Pulse 6 oz. chocolate wafers in a food processor until finely chopped. Transfer to a large bowl.
  • Pulse brown sugar, cocoa powder, malted milk powder, baking powder, kosher salt, and 2 cups flour in food processor several times to combine. Add butter and pulse until pieces are broken up into bits no larger than a pea. Add to bowl with chocolate and toss to combine.
  • Stir vanilla and 2/3 cup cream in a measuring glass to combine, then slowly drizzle over chocolate mixture, mixing with a fork all the while. Mixture will look dry once you've added all the cream. Knead dough a few times in the bowl (it will not come together and will look crumbly), then transfer to a large piece of plastic wrap. Bring the edges of plastic up and over dough and press down to incorporate floury parts, then wrap tightly. Use the heel of your hand to press down firmly on the dough, forcing it to tightly fill out the plastic. This will help the dough adhere into a single mass and help the flour hydrate. Chill dough until firm, at least 1 hour.
  • Preheat oven to 400°F. Roll out dough between 2 sheets of floured parchment paper to 3/4" thick (you might not have to roll it very much). Punch out rounds with cookie cutter as close together as possible. Transfer biscuits to a parchment-lined baking sheet and freeze 10 minutes.
  • Bake biscuits, rotating baking sheet halfway through, until firm to the touch around the edges, 13-18 minutes. Let cool on baking sheet.
  • Meanwhile, heat corn syrup, remaining 4 oz. chocolate, and remaining 1/2 cup cream in a heatproof bowl set over a saucepan of barely simmering water (bowl should not be touching the water), stirring often, until chocolate is melted and mixture is completely smooth. Set bowl with frosting into a large bowl of ice water and let cool, stirring occasionally, until thickened but still pourable and shiny. Spoon a scant tablespoonful of frosting onto each biscuit; sprinkle with sea salt.
  • Do Ahead
  • Dough can be made 1 day ahead; keep chilled. Biscuits (without frosting) can be baked 2 days ahead; store airtight at room temperature.

Kenneth Ballard
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These cookies are okay, but I've had better. I think the frosting is a bit too thick and sweet.


Exfinit
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These cookies are a bit too sweet for my taste, but they're still good. I think I'll try using less sugar next time.


Iqra Shakeel
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These cookies are a great way to use up leftover frosting. I always have extra frosting after I make a cake or cupcakes, and these cookies are the perfect way to use it up.


Hasan mubeen Hasan mubeen
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I love that these cookies can be made ahead of time. It makes them perfect for busy weeknights.


Jason Gale
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These cookies are the perfect treat for a cold winter day. They're warm and comforting, and the frosting is the perfect finishing touch.


Airtech Analysis
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I made these cookies with my kids and we had a lot of fun. They're really easy to make, and the kids loved decorating them with sprinkles.


Floricel Sanchez
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These cookies are a little time-consuming to make, but they're worth it. They're so delicious and they always impress my friends and family.


Abdullah Awais
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The frosting on these cookies is amazing! It's so smooth and creamy, and it pairs perfectly with the chocolate cookie.


AHMED _YT
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I love that these cookies use malt powder. It gives them a unique flavor that I really enjoy.


OfficialBikram xinal
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These cookies are perfect for any occasion. I've made them for birthdays, holidays, and just because. They're always a hit.


Chris Mwikhali
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I'm not a huge fan of chocolate cookies, but these are an exception. They're so moist and flavorful, and the frosting is the perfect balance of sweet and salty.


Pheladi Mothapo
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These cookies are so easy to make and they're always a crowd-pleaser. I love that I can make them ahead of time and they still taste great.


Danequa Walker
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I made these cookies for a party and they were a huge success! Everyone loved them. The frosting is especially delicious.


Subhan Abid
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These cookies were a hit! They're so rich and chocolatey, and the frosting is the perfect finishing touch. I'll definitely be making these again.