Chocolate Malt Sandwich Cookies

A favorite recipe of ours to make and give comes from the comprehensive cookie reference called The All-American Cookies Book by Nancy Baggett.  I hate to admit the Chocolate Malt Sandwich Cookie we love so much was inspired by a TGIFriday's famous chocolate malt cake recipe.  We've never had the inspiration but the cookie is the best we have ever made!

​I usually use standard supermarket malt powder but this old time natural Soda Fountain version makes a great carrier for the cookies once it's empty!

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top left... the odd couple. there's always one in every batch!!

A photo posted by Jennifer Yerkes (@jenyerkes) on Dec 22, 2012 at 3:13pm PST

Chocolate Malt Sandwich Cookie
​The All-American Cookie Book by Nancy Baggett

COOKIE:
2 cups all-purpose flour
1/2 cup unsweetened American-style cocoa powder
2 tablespoons plain malted milk powder
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
2/3 cup unsalted butter, softened
1/3 cup flavorless oil
1/4 cup sour cream
1 large egg
2 teaspoons vanilla extract
3 tablespoons hot water

FILLING:
1 2/3 cups semisweet chocolate chips
1/4 cup unsalted butter
1 tablespoon unsalted butter
3/4 cup plain malted milk powder
2 tablespoons plain malted milk powder
3 ounces cream cheese, softened and cut into chunks
1/4 cup milk
2 tablespoons milk
2 teaspoons vanilla extract

COOKIES:  Preheat oven to 350.  Grease several baking sheets with non-stick spray.

In a medium bowl, sift together flour, cocoa powder, malted milk powder, baking soda, and salt; set aside.  In a large bowl, with an electric mixer on medium speed, beat together the sugar, butter, and oil until well blended.  Add the sour cream egg, and vanilla and beat until well blended; the mixture may look curdled.  Beat in half the flour mixture, scraping down the sides several times.  Beat in 3 tablespoons hot water, then beat or stir in the remaining flour mixture until evenly incorporated.
Drop the dough onto the baking sheets using a 1/8 cup measure or coffee scoop, spacing about 2 1/2" apart.  Using a lightly greased hand, pat down the tops just slightly.

Bake the cookies, one sheet at a time, in the middle of the oven for 10-12 minutes, or until the tops begin to flatten and the cookies are just barely firm in the centers.  Reverse the sheet from front to back halfway through baking to ensure even browning.  Transfer the sheet to a wire rack and let stand until the cookies are slightly firm, about 3 minutes.  Using a spatula, transfer the cookies to wire racks.  let stand until completely cooled.

FILLING:  In a medium, microwave-safe bowl, microwave the chocolate morsels and butter for 1 1/2 minutes.  Stir well.  Continue to microwave stirring at 30 second intervals.  Stop before the chocolate is completely melted and let the residual heat do the job.  Let cool to warm.

In a large bowl, with an electric mixer on medium speed, beat together the malted milk powder and cream cheese until well blended and completely smooth.  Beat in half the chocolate mixture just until incorporated.  Beat in the milk, 1 tablespoon at a time, until well blended.  Beat in the remaining chocolate mixture and the vanilla until evenly incorporated.  Refrigerate for 30 minutes, or until somewhat thickened but not stiff.  Beat the filling on high speed until light in color and very fluffy, about 3 minutes more; scrape down the sides several times.

Spread about 2 1/2 tablespoons of the filling on the underside of half of the cookies.  Top each cookie with a second cookie about the same size.  Press the two together until the filling squeezes out the edge.  Let stand for at least 5 mintues so the flavors can mingle before serving.
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Store in an airtight container for up to 4 days or freeze for up to 1 month.