TWD #3 - Chocolate Malted Whopper Drops

Mmmmm...these are as delicious as you think they're going to be. Chocolatey, rich, slightly malted flavor and crispy, caramelized Whopper pieces. I was so excited to make these because I love love LOVE a good chocolate malt. This weeks TWD yumminess was chosen by the talented Rachel, of Confessions of a Tangerine Tart. I really like her blog and the happy orange color always makes me smile. Check out her blog for the recipe from Baking, From My Home to Yours.


Chocolate Malted Whopper Drops, or Chocolate Baltimore Something Nuts?, as our friend John kept saying, were a real hit! My good friend Allison came in this weekend so we could all go see The Legwarmers, a fantastic 80's cover band. By the end of the show, our ears were ringing, so when I tried to offer them cookies, John kept saying "What? Chocolate Baltimore Butter Nuts? Chocolate Baltimore Whopper Butts? What are they?" He finally got the name right and was rewarded with a cookie. Apparently, when your ears are clogged, "malted" sounds just like "Baltimore." Who knew?

I always like to check out the Questions and Comments section on the website, so I can see if other bakers had any suggestions. Most of them suggested cutting the Whoppers in half instead crushing them into little pieces, and that helped keep the awesome texture. I was slighty apprehensive when I mixed together the batter due to the smell of the malted powder. I used Chocolate Malt Ovaltine and, for some reason, the malted powder had a really unique smell that reminded me of doggie kibble. I know that sounds strange, but when I had a dog, we fed her a special dry kibble that had malt in it...so the smell just hit me strangely.

But, oh man was that batter delicious! Thick and fudgey, like frosting, and a great malt flavor. Our tiny oven is really old, so I always use the first batch as a baseline experiment. There was no temperature noted in the recipe, but Dorie said that it's 11-13 minutes at 350, so that's what I used for the first round. Turned out to be too much for too long! My first batch was crispy burnt on the bottom. So I did the second batch for 10 minutes at 300 and that was perfect. I calculated the WW points, and based on my ingredients, these are about 2 points per cookie.

I think next time I make these, I will find a way to put a Whopper in each one immediately after baking (maybe put one on top of each cookie at the 6-minute tray rotation?). That way, you get the Whopper crunch and flavor, but without it fully caramelizing. I loved that, but Alex wasn't a fan of that part.

Since I really like these cookies, they will be going to work with Alex tomorrow. Great choice Rachel, these were awesome!