Chocolate Malted Whopper Drops
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 107.1
- Total Fat: 3.8 g
- Cholesterol: 17.8 mg
- Sodium: 32.9 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 1.0 g
- Protein: 2.1 g
View full nutritional breakdown of Chocolate Malted Whopper Drops calories by ingredient
Introduction
Adapted from a recipe by Dorie Greenspan's Baking: From My Home to Yours. Adapted from a recipe by Dorie Greenspan's Baking: From My Home to Yours.Number of Servings: 30
Ingredients
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1 c all purpose flour
¾ c buckwheat flour
1 c malted milk powder
¼ c unsweetened cocoa powder
¼ tsp salt
½ c unsalted butter, at room temperature
½ c sugar
2 large eggs
2 t vanilla
¼ c heavy (whipping) cream; dieters use evaporated milk
2 c chocolate-covered malted milk balls, coarsely chopped
1 c chocolate chunks
Directions
Preheat oven to 350 F. Line two baking sheets with parchment paper.
In a medium bowl, sift together the flours, malted milk powder, cocoa, baking powder and salt. Set aside.
In a large bowl, cream the butter and sugar.
Add the eggs, one at a time, beating after each addition. Beat in the vanilla.
Add dry ingredients alternately with the half-and-half, mixing only until incorporated. Fold in the malted milk balls and chocolate pieces.
Drop the cookie dough onto the prepared baking sheets, leaving about 2 inches between each.
Bake for 11 minutes, rotating sheets halfway through.
Let the cookies rest for 2 minutes before moving to cooling rack.
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.
In a medium bowl, sift together the flours, malted milk powder, cocoa, baking powder and salt. Set aside.
In a large bowl, cream the butter and sugar.
Add the eggs, one at a time, beating after each addition. Beat in the vanilla.
Add dry ingredients alternately with the half-and-half, mixing only until incorporated. Fold in the malted milk balls and chocolate pieces.
Drop the cookie dough onto the prepared baking sheets, leaving about 2 inches between each.
Bake for 11 minutes, rotating sheets halfway through.
Let the cookies rest for 2 minutes before moving to cooling rack.
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.