Chocolate Malted Whopper Cookies Food

MAIDA HEATTER'S DOUBLE CHOCOLATE WHOPPER COOKIES

Steps:

• Heat oven to 350 (175C) degrees with rack in the center. Line 2 large rimmed baking sheets with parchment paper.
• Place the chopped chocolate and butter in a heatproof bowl set over a medium saucepan of simmering water. Stir gently until melted and smooth. Remove from the heat and let cool slightly.
• Whisk the flour in a small bowl with salt and baking powder.
• Beat the eggs, sugar, espresso and vanilla in a large bowl using an electric mixer on high speed until light and lofty, 2 or 3 minutes.
• Drizzle in the melted chocolate on low speed until blended. Add the flour mixture and mix until incorporated. Turn off the mixer and stir in the chocolate chips and nuts.
• Use a 1/3-cup measure to scoop the dough into 6 mounds on each of the prepared baking sheets, spacing about 2 inches apart. Use a small spatula to scrape the dough out - it's a little gooey.
• Bake one sheet at a time for 17 minutes. The tops of the cookies should look dry and shiny. Cool the cookies on the pan for 15 minutes, then transfer with a spatula to a wire rack cool completely.

CHOCOLATE MALTED WHOPPER COOKIES

Steps:

• Preheat oven to 350.
• Sift together flour, malted milk powder, cocoa, baking powder and salt set aside.
• Beat the butter and sugar together on medium speed for 3 minutes, until very smooth.
• Add the eggs one at a time, beating for a minute after each one.
• Beat in the vanilla.
• Reduce mixer to low add 1/2 of the dry ingredients and mix well.
• Pour in the milk & mix.
• Add the rest of the dry ingredients and mix well.
• **The batter will look more like frosting than cookie dough.**.
• Put mixer on low or mix by hand the malt balls and the chocolate chips/chunks or whatever you are using. I prefer doing this by hand.
• Drop by rounded teaspoons 2" apart.
• Bake for 11-13 minutes, when cookies are done they will be puffed and slightly soft to the touch.
• Let cool for 2 minutes then place on cooling rack.
• Cookies freeze well up to 2 months.
• Enjoy!

CHOCOLATE MALTED COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, beat the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for 2 minutes. Add egg. , Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. , Shape into 2-in. balls; place 3 in. apart on ungreased baking sheets. Bake for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack.

WHOPPERS CHOCOLATE PIE

Steps:

• Preheat oven to 375*.
• In a food processor, finely chop the oreo cookies.add melted butter to cookie crubs.
• and continue processing until well blended.
• Transfer mixture to a 9" pie plate and press evenly over bottom and sup sides of pan.
• Bake for 10 minutes.(Mixture may rise during baking) flatten with glass bottom.
• Cool before filling.
• FILLING:.
• in double boiler, over medium heat, warm unsweetened chocolate till melted.
• Stir till smooth, remove from heat and seperate double boiler.
• Cool chocolate for 5 minutes.coarsely chop 1 cup whoppers and set aside.
• In large bowl, beat butter and sugar for 2 minutes.
• Add melted chocolate and 1 egg.mix 1 minute and add second egg and mix for 1 more minute.
• Fold in chopped whoppers.
• Transfer filling into cooled crust and spread evenly over the bottom.
• Cover in plastic wrap and refrigerate.
• TOPPING:.
• In large bowl, combine whipping cream, powdered sugar and vanilla.Beat will stiff peaks form.
• Fold in 1/2 cup coarsely chopped whoppers.using spoon, spread whipped cream evenly over filling.
• garnish with whole whoppers.