Tag Archives: Malt

Malted Whoppers Cookies

Malted Whoppers CookiesIt feels good to be making cookies again. I haven’t baked much since the holidays ended–I had eaten so much sugar that it simply didn’t appeal. I made a few cakes for orders, but other than those (and a batch of granola), January was all savory. It was nice to change it up, but…I just really love making cookies.

Malted Whoppers CookiesY’all know I have a thing for chocolate malts. I already have a recipe for the classic fountain treat and a really delicious Malted Chocolate Buttercream on here. If I had it my way, there would be malted milk powder in pretty much everything I make, but since an all-malt-all-the-time blog might get a little tedious, I’ve tried to space it out.

If you are as in love with malted milk powder as I am, today’s your lucky day. These Malted Whoppers Cookies have a double dose of the good stuff: 1/2 cup in the dough and crushed Whoppers candies strewn throughout! Oh yes, these are a malt lover’s dream cookie.

Malted Whoppers CookiesOne thing before we get to the recipe. I have gone on and on about how I prefer my cookies to be puffy rather than flat. Malted milk powder contains sugar which, combined with the sugar in this recipe, causes the cookies to spread. Normally, this would drive me insane, but somehow these thinner cookies don’t bother me in the slightest. Maybe it’s the chewy centers and crispy edges. Or maybe it’s all that malt.

It’s probably the malt.Malted Whoppers Cookies

Malted Whoppers Cookies
makes about 3 dozen cookies

2 1/2 cups all-purpose flour
1/2 cup malted milk powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
3/4 cup granulated sugar
1/2 cup dark brown sugar, packed
2 large eggs
2 teaspoons pure vanilla extract
2 cups Whoppers candies, crushed (most of a 12-ounce box)

In a medium-large mixing bowl, whisk together flour, malted milk powder, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy. Add granulated and dark brown sugar and beat until combined. Mix in eggs one by one, followed by vanilla. Add dry ingredients in two installments, combining completely after each addition. Add crushed Whoppers and mix just until dispersed. Cover dough with plastic and refrigerate for at least 2 hours, or up to 3 days.

Preheat oven to 350F. Line two baking sheets with parchment.

Scoop chilled dough in 2 tablespoon increments and roll into balls (I use a medium cookie scoop). Place dough balls at least 3 inches apart on prepared pans. Bake 9-11 minutes, or until the edges are turning golden and the tops are still a bit shiny. Let cookies cool on the baking sheets for 10 minutes before removing to a rack to cool completely. Repeat with any remaining dough.

Cookies will keep in an airtight container at room temperature for up to a week.

Malted Whoppers Cookies

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Chocolate Malts

Chocolate MaltsI have a bit of a chocolate malt problem. I get serious cravings for them once or twice a month, and totally lose my mind until I wind up getting one at a diner or the Shake Shack by my apartment.

The trick to ordering chocolate malts is to always, always ask for extra malt. There’s nothing more dissatisfying than ordering a malt and ending up with something indistinguishable from a regular chocolate milkshake…not that there’s anything wrong with regular chocolate milkshakes. Except that they’re not chocolate malts!

Chocolate MaltsAnyway…I bought myself a blender last week and decided it was high time I start making malts at home. Even though I knew the gist of the recipe (ice cream, malted milk powder, and milk), I looked online to check out proportions. I saw many recipes that used chocolate ice cream as the base, and that was my plan too, until I ran across a method from Sweet Moses, an old-fashioned soda fountain in Cleveland, Ohio.

Sweet Moses uses vanilla ice cream as its base, flavoring the malt with chocolate syrup. The measurements and proportions in the article are a little on the vague side, so I picked up all the necessary ingredients and spent a night testing chocolate malts until I got the recipe just right. <–Yes, it was as awesome as it sounds.

Below is the recipe for the absolute best chocolate malt I have ever had. And I’ve had a lot of chocolate malts–two per month for eight years, so I’m sort of an expert (or something). My recipe is rich and chocolaty with a pronounced malt flavor, and perfect for eating with a spoon or a straw (or both!). 

The secret here is all in the ingredients. There are only four of them, so make sure they’re good quality.

Chocolate MaltsChocolate Malts

  • Use whole milk. Don’t go for skim or even 2%. It just won’t taste right without the fat content in whole milk. Remember that this is an indulgence, not an everyday thing. Live a little.
  • There are two major brands of malted milk powder: Carnation and Horlicks. I prefer Carnation, but buy whichever you like.
  • As with the malted milk powder, buy whichever chocolate syrup you enjoy most. I am partial to the richer dutch process cocoa flavor of Hershey’s Special Dark.
  • Buy high-quality vanilla ice cream. As with the milk, resist trying to lower the fat content here. Again, this is a treat, not an everyday food. Using really good ingredients and treating them well will ensure a good chocolate malt. Trying to lower the calorie count will just disappoint you in the flavor department, and quite possibly send you to Shake Shack to order a $6 chocolate malt with extra malt. Make it the right way at home, and save your $6 for something else 😊

Chocolate MaltsAs for the mixing, blend together the milk, chocolate syrup, and malted milk powder. Then add the vanilla ice cream and alternate pulsing it together in your blender and stirring with a long spoon. This will keep the malt thick enough that you could eat it with a spoon, but thin enough that it can be sipped through a straw. If you want a thicker malt, add more ice cream. For a thinner malt, add more milk. Top it with whipped cream and extra chocolate syrup, or enjoy it as-is.

This is your chocolate malt. Make it exactly the way you like it.

Chocolate Malts
Chocolate Malts
adapted from Sweet Moses
makes about 2.5 cups, or 2-3 small milkshakes

1/3 cup whole milk
6 tablespoons malted milk powder
6 tablespoons chocolate syrup
1 pint (2 cups) vanilla ice cream

For Serving:
lightly-sweetened whipped cream
chocolate syrup

Combine milk, malted milk powder, and chocolate syrup in a high-powered blender. Pulse to combine. Add vanilla ice cream, and alternately pulse and mix by hand with a long spoon until combined and thick. Add more ice cream for a thicker shake, or more milk for a thinner one.

Divide into two or three small glasses. Serve with whipped cream and additional chocolate syrup, if desired.

Chocolate Cake with Malted Chocolate Buttercream

 My birthday is this weekend! I’m going to be 31 😁 I feel a little old, but I’m also really enjoying this phase of my life. 

In my 31st year, I have:

  • seen my family on six separate occasions (together and individually), including my 30th birthday trip to Santa Fe, a super-secret surprise trip to Austin for E3’s birthday, and visits to NYC from my mom, both sisters, and sister-in-law. That’s the most time I’ve spent with them since I moved to NYC in 2007. The older I get, the more I appreciate the amazing people who made me who I am.
  • spent some time off the grid in Maine, and enjoyed it way more than I ever expected. I can’t wait to do it again in a few weeks.
  • catered a dinner party for 300 people. I had three amazing helpers, and it went off without a hitch despite the six weeks of panic that preceded it. I hope to do it again this year…because I am insane.
  • moved. And moving in New York is horrible. Heck, moving anywhere is horrible. But I love my new apartment. Shoutout to my mom for coming to help me on the coldest weekend ever.
  • navigated my way through some major life changes and lessons with some modicum of grace and dignity.
  • opened my own Netflix account. #adulting
  • realized that I am still figuring out who I am. I hope this never ends.
  • made a lot of cookies. And eaten a lot of cookies.
  • really fallen in love with my friendships. My friends really stepped up and took care of me this year when I didn’t feel like I could do it myself. There’s nothing like laughing ’til you cry when you feel like your life is a mess. Thanks, guys.
  • started a baking blog. I dreamt of having this blog for six years before hitting “publish.” Thank you for reading, liking, sharing, and making the recipes. Thank you for making this little corner of the Internet what it is: a place filled with sugar and ridiculousness. Without you, I’m just talking to myself. 

…that got a lot mushier than I intended. 

This weekend, I’ll be celebrating at a cookout with those I hold nearest and dearest. My friends are making dinner, and I can’t wait! They offered to make dessert too, but being me, I just couldn’t leave well enough alone. I’ll be there with pie 😊

Of course, I thought about cake, but with the heat we’ve been having, I am afraid the frosting would melt. But I just can’t let my birthday go by without cake, so I’ve been celebrating a little early with this Chocolate Cake with Malted Chocolate Buttercream. The cake is moist, fluffy, and so, so easy. The best part? No mixer required! I’ve been making this cake for two years, and I can safely say that it’s the best chocolate cake I’ve ever had. And that’s coming from a self-proclaimed vanilla person. 

The frosting is a tribute to one of my very favorite things: chocolate malts. Oh yes, I love a chocolate malt. I just *have* to have one at least twice a month. It only seems appropriate that I’d use it as inspiration for my birthday cake frosting. This is a super easy chocolate buttercream with a hefty dose of malted milk powder. It’s creamy, dreamy, chocolaty, malty magic. If malt isn’t your thing, I recommend replacing the cup of malted milk powder in the recipe with an additional cup of confectioner’s sugar. It’ll still be delicious 😊 

As for decorating, I went for a sort of naked cake approach here, using the bulk of the frosting to frost the top and fill the layers. This recipe makes enough frosting to fully frost and fill a two layer 9″ round cake, if you’d like to cover the whole thing. If you want to pipe, you’ll need to make 1.5 times the recipe. No matter which route you choose to go, your cake will be fantastic.

If you don’t have a reason to make cake this weekend, I give you full permission to use my birthday as an excuse. We’re Internet friends after all. And friends who eat Malted Chocolate Buttercream together stay together, right?!

Have a great weekend! 

 Chocolate Cake with Malted Chocolate Buttercream
cake recipe adapted from Sally’s Baking Addiction
makes one two layer 9″ round cake

For the pan:
2 tablespoons neutral-flavored oil (I use canola)
2 tablespoons natural unsweetened cocoa powder

Cake:
1 3/4 cups all purpose flour
3/4 cup natural unsweetened cocoa powder (not Dutch Process)
1 cup granulated sugar
3/4 cup light or dark brown sugar
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon Kosher or sea salt
1/2 cup neutral-flavored oil (I use canola)
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk (low fat is fine)*
1 cup strong, hot coffee (decaf is fine)

Frosting:
1 cup (2 sticks) unsalted butter, softened to room temperature
2 cups confectioner’s sugar
3/4 cup natural unsweetened cocoa powder
1 cup malted milk powder (I use Carnation)
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
3-4 tablespoons heavy cream

chocolate chips, for decorating (optional)

Preheat the oven to 350F. Grease the pans. In a small bowl, use a fork to whisk together oil and cocoa powder. Use a pastry brush to paint the entire insides of the pans with the mixture. Set aside.

Make the cake batter. In a large mixing bowl to sift together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. Set aside.

In a separate large mixing bowl, whisk together oil and eggs, followed by vanilla, buttermilk, and coffee. Whisk in dry ingredients in three installments, just until combined. Divide batter evenly among the pans. Tap full pans on the counter five times to release any air bubbles. Bake 23-27 minutes, until a toothpick inserted in the middle comes out clean.

Let cakes cool in pans for ten minutes before running a small, thin knife around the edges. Invert cakes onto cooling racks and allow to cool to room temperature.

Make the frosting. In a large mixing bowl, use an electric mixer to beat butter until light and fluffy (about two minutes). Beat in confectioner’s sugar, followed by cocoa powder. Mix in malted milk powder and salt, scraping down the bowl as necessary. Add in vanilla and 3 tablespoons of heavy cream, and beat on high for two minutes. Add more cream by the tablespoon until desired consistency is reached. Fill the layers and frost as desired. Decorate with chocolate chips, if desired.

Frosted cake will keep covered at room temperature for up to two days, and in the refrigerator for up to a week.

Note:

If you don’t have buttermilk, put one tablespoon of white vinegar in the bottom of a liquid measuring cup, then pour milk up to the 2 cup mark. Stir and let sit for five minutes, until curdled. Use as instructed in the recipe. Do not use skim or fat free milk.