These cookies sound like they could come out of Willy Wonka's chocolate factory! They are almost equal parts candy and cookie. The candy part is chunks of chocolate-covered malted milk balls and big chunks of chocolate, while the cocoa cookies are soft and lightly flavored with malted milk powder.
1 3/4 cup all-purpose flour
1 cup malted milk powder, vanilla
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 stick plus 3 tablspoons butter, at room temperature
2/3 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup whole milk
2 cups chocolate-covered malted milk balls, coarsely chopped, Whopper brand
6 ounces bittersweet chocolate, coarsely chopped
Sift together the flour, malted milk powder, cocoa, baking powder and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, beat the butter and sugar together on medium speed for 3 minutes, until very smooth.
Add eggs one at a time, beating for 1 minute after each addition.
Beat in the vanilla; don't be concerned if the mixture looks curdled. It will even out when the dry ingredients is added.
Mix in the milk, then the remaining dry ingredients, mixing only until they are incorporated. The batter will look more like fudge frosting than cookie dough-and that's fine. With the mixer on low, mix in the malted milk balls and chopped chocolate.
Drop the dough by rounded teaspoonfuls onto the baking sheet, leave about 2 inches of space between.
Bake for 11 to 13 minutes, at 375 degrees, rotating sheets from top to bottom and front to back after 6 minutes.
When done, the cookies will be puffed and set but slightly soft to the touch.
Let the cookies rest for 2 minutes before using a wide metal spatula to transfer them to racks to cool to room temperature.
Repeat with the remaining dough, cooling the baking sheets, between batches.