TWD - Malted Whopper Drops {Rewind}

Today's TWD was supposed to be Bourbon Bread Pudding.  Who in their right mind would pass on anything with Bourbon, Bread AND Pudding in the title??  Here's the thing....Hubs doesn't really love bread pudding.  I, on the other had, DO.  Hubs can afford to eat all the dessert he desires.  Me, not so much right now.  I'm trying to drop a few pounds before we start our little Mexican vacation season coming up, so I decided to make something that would appeal more to him than moi.

Hence the "rewind".  For those not familiar with TWD, we are allowed to do a previously selected recipe if we didn't get to make it the first time around.  These cookies were picked before I joined.  You get the picture.  These cookies are made with malted milk power, or Ovaltine, and include chopped up malted milk balls, or Whoppers!  They're a cake cookie loaded with chocolate and a little crunch when you bite into a whopper, but I didn't get a ton of "malt" flavor.  Didn't really matter....they were delicious anyway.  Yes, I had ONE.

Since I have no idea who originally posted the recipe for these, I'm breaking the rules (shocking) and posting it here:

Chocolate Malted Whopper Drops

Dorie Greenspan's "BAKING:  From My Home to Yours"

Makes about 30 cookies

Ingredients:
1 3/4 cups all purpose flour
1 cup malted milk powder (or Ovaltine, regular or chocolate-flavored)
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 stick plus 3 tablespoons (11 tablespoons) unsalted 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 (I use Whoppers), coarsely chopped
6 ounces bittersweet chocolate, coarsely chopped or 1 cup store-bought chocolate chips or chunks

Directions:
Position the racks to divide the oven into thirds and line two baking sheets with parchment or silicone mats.

Sift together the flour, malted milk powder, cocoa, baking powder and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed for about 3 minutes, until very smooth.  Add the 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 are added.  Reduce the mixer speed to low and add half the dry ingredients, mixing just until they disappear into the batter.  Mix in the milk, then 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, or by hand with a rubber spatula, mix in the malted milk balls and chopped chocolate.

Drop the dough by rounded tablespoonfuls onto the sheets, leaving about 2 inches of space between spoonfuls.  Bake for 11 to 13 minutes, rotating the 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.