Chocolate Malted Whopper Cookies

It seems each holiday has its candy fans and debates and Easter is no different. If anything, I think people tend to be more emphatic is voicing their Easter candy opinions.  You of course have your Peep fans, your Cadbury Creme egg fans, Cadbury egg fans and your Robin's Egg fans.  The only camp I've ever belonged to is the Robins Egg fans.  Peeps?  Not so much.  Cadbury Creme eggs?  My teeth actually hurt thinking about them.  Cadbury Eggs?  We had a guy at my last job who swore by them.  He would buy an entire year's supply and fill an enormous plastic tub.  I'm not a milk chocolate fan so that leaves Robin's eggs--a little bit of chocolate and tons of crispy crunchy malty goodness.  I bought the requisite bag for the Easter season and then needed to figure out something to do with the bag since it was sitting around after the first few bites.  Enter Dorie Greenspan's recipe for chocolate malted whopper cookies. 

Despite my shelves of cookbooks upon cookbooks upon cookbooks, I always go back to this baking cookbook by Dorie.  Not only has every recipe been phenomenal, but it's so exhaustive that I always find a recipe that I want to bake.  It's just easy one stop recipe shopping when you don't really want to go through many cookbooks but know you want to find that one recipe that needs to be made.

For some reason I always need to add an additional 1/2 cup flour because my cookies always spread so much and don't fully bake all the way through.  Just that additional flour helps make everything better. 

Overall these cookies are a tried and true favorite with their rich malty chocolate flavor.  They also freeze really well just in case cookies don't go all that quickly in your home. ;)

Chocolate Malted Whopper Cookies
adapted from Dorie Greenspan’s Baking…From My Home to Yours

1 3/4 c. all purpose flour ( I have to use 2 1/4 cups flour else mine always spread too much)
1 c malted milk powder or Ovaltine, regular or chocolate flavored (I used regular)
1/4 c. unsweetened cocoa powder
1 1/2 t. baking powder
1/2 t. salt
1 stick plus 3 tbsp butter at room temp
2/3 c granulated sugar
2 large eggs
2 tsp vanilla extract
1/4 c milk
1 1/2 c coarsely chopped Robins Eggs (or Whoppers)
1 c chocolate chips

1. Preheat oven to 350 degrees F. 
2. Line two cookie sheets with parchment or a Silpat mat. 
3. Put your dry ingredients from flour to salt in a large mixing bowl and whisk together so there are no lumps. 
4. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium for a minute or two, until it is light and fluffy. 
5. Add eggs and vanilla and mix together on low speed until incorporated.  Mixture may look curdled but this is okay
6. Add 1/2 of dry ingredients to butter mixture and mix on low speed until just combined. 
7. Add the milk and beat in. 
8. Scrape sides of the bowl with a rubber spatula and add the rest of the dry ingredients to the bowl. Mix on low speed. 
9. Add Robins Eggs, chocolate chips and stir together 
10. Drop by rounded tablespoon onto prepared pans leaving a generous inch between cookies  
11. Bake for 10-14 minutes.  Let cool for 2-3 minutes before removing to cooling rack