Question: When was the last time you had a whopper? Maybe you can't remember because it's been so long. Maybe you've never had one (in which case, who are you?).
Unlike a Whatchamacallit, which is so obscure that you probably think I've made it up, Whoppers are just obscure enough that you're probably familiar with them, maybe you'll try a few of your friends', but they're never your first choice in the candy aisle- Hello Snickers OR peanut m&ms and sour patch kids omgperfectmoviecombo.
Told you I wasn't making it up. Source
If, in fact, you've never heard of or had a Whatchamacallit, pleeaasse rectify that situation immediately. Go to the nearest gas station or 7-Eleven. Do not stop to pump gas. Do not stop and get a slurpee. Go directly to the cashier. Look down and get two Whatchamacallit bars. Yes, two. Because one just won't be enough. Also, pick up some Whoppers because today, we're putting them in cookies.
Keep chopping. These are still too big.
This recipe has been hanging out in my word files for a while, and stupidly, I didn't record the source where I found it. So, to whoever you are that created this recipe, I don't know you, but I want to french kiss you. It's awesome.
Now, there are two very important steps you must follow when baking this recipe. First, when you open the malted milk powder, smell it. It smells DELICIOUS. Second, do yourself a favor and taste this batter. Then do yourself another favor and PUT THE BEATER DOWN and walk away. Also, try not to eat all the whoppers before they make it into the cookies. It's totally worth it, I'm telling you.
Yield: 18 large cookies
1¾ cups all-purpose flour
1 cup malted milk powder
¼ cup unsweetened cocoa powder
1½ teaspoons baking powder
¼ teaspoon kosher salt
1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
2/3 cup granulated sugar
1 teaspoon vanilla extract
¼ cup whole milk
2 cups (6 ounces) chocolate-covered malted milk balls (Whoppers), coarsely chopped
1 cup chocolate chips (or 6 ounces chopped chocolate)
1. Preheat the oven to 350 degrees F and line three baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, whisk together the flour, malted milk powder, cocoa powder, baking powder and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed for about 3 minutes, until very smooth and light in color. Add the eggs one at a time, beating for 1 minute after each addition. If the batter looks grainy or separated after the first egg, scrape down the sides of the bowl and continue to beat on medium speed until the batter looks smooth and cohesive again before adding the second egg. Beat in the vanilla.
4. Turn off the mixer and add half the dry ingredients. Mix on low until mostly incorporated. Add the milk. With the mixer off again, add the remaining dry ingredients. Mix on low just until everything is incorporated. By hand, with a rubber spatula, fold in the malted milk balls and chocolate chips.
4. Drop about 2 heaping tablespoonfuls worth of dough onto the sheets, leaving about 2 inches of space between each. Bake for 10-12 minutes, until puffed and set but still slightly soft to the touch. Let the cookies rest for 2 minutes before transferring them to a cooling rack to cool to room temperature. Store in an airtight container at room temperature.
- This batter is a bit loosey goosey, not the kind you'll be able to roll into a ball, so if you have a cookie scoop, now's the time to use it.
- I baked mine for 12 minutes which resulted in very soft cookies (almost falling apart). If you want a crisper cookie, bake for an additional 2-3 minutes.