Chocolate Malted Coffee Whopper Drops

I left for vacation and missed 2 TWD events. I felt terrible and even tried seeing if doing one of the events while I was away was possible? It wasn't. Bummer. To make up for it, I baked last weeks Chunky Peanut Butter and Oatmeal Chocolate Chippers, picked by Stefany with Proceed with Caution, and this weeks Chocolate Malted Whopper Drops, with recipe picked by Rachel of Confessions of a Tangerine tart. The Chocolate Malted Whopper Drops, found on page 85 of Dorie Greenspan's Baking, From My Home to Yours cookbook sound wonderful but I made a few changes according to the taste buds of my family. First, I used Cafe Select's Chocolate Coffee Trios Coffee Whoppers. Second, my family seems to enjoy milk chocolate more and I have oodles of Hershey milk chocolate bars with almonds dying to be used up so I chopped up a Large bar for the chocolate chunks part of the recipe.


This is the first time I have ever used malted milk powder and boy does the powder ever smell delicious! I loved the flavor too! Adding coffee malted balls did not make the cookies overly chocolaty but gave the cookie a nice, soft espresso flavor with a hit of chopped almonds. Tasty!


I also used my little hand powered chopper to make easy work out of chopping up the malt balls. I love this little contraption and I get allot of use out of it. My Silipat mat worked great for baking the cookies and I was especially glad that I remembered I had one since I forgot to replace my parchment paper supply. I really hate the feeling of opening a drawer to pull something out when in the middle of a project and there is nothing there. It is even a better feeling when you are in a hurry, like I was tonight.


The Hershey's milk chocolate and almond bar chopped up easily and was very hard not to nibble on a piece or two!

The butter, sugar, and eggs whipped up easily enough and. . .

I added the dry ingredients, in two batches, alternating with 1/4 cup of whole milk. . .

Mixed everything together with the exception of the chocolate and malted coffee balls. . .

and baked them for 11 minutes. Left them to cool for about 4 minutes and the cookies turned out great!

For the Chunky Peanut Butter and Oatmeal Chocolate Chipsters, I used peanut M&M's instead of the bittersweet chocolate chunks.

The spices with the oatmeal smelled so yummy! I absolutely LOVE cinnamon and nutmeg. Oatmeal anything is always another plus. . .






Mixed all the ingredients together. . .

and baked most of my little cookies tonight. The rest of the dough is waiting for me in the refrigerator to be finished baking tomorrow night. Since it is almost midnight, me and Fluffy need to get some sleep. The kitchen will still smell wonderful in the morning =)

With both sets of cookies waiting to be taken in little bags for lunch. . .






and there are even a few coffee malt balls left over to be shared.