Ingredients
Equipment
Method
Make the Chocolate Malt Cookies
- In a medium bowl, whisk together 165 g all-purpose flour, 30 g Dutch-process cocoa powder, 25 g malted milk powder, ½ tsp baking soda, and ¾ tsp kosher salt. Set aside.
- In a stand mixer, beat 170 g unsalted butter (room temperature) with 170 g granulated sugar and 30 g light brown sugar on medium speed for 2 minutes, until smooth and cohesive (not fluffy).
- Add 1 large egg, 1 large egg yolk, and 1 tsp vanilla extract. Mix just until combined.
- Add the dry ingredients and mix on low speed until a soft, sticky dough forms.
- Using a 3 Tbsp cookie scoop, scoop dough balls directly onto parchment-lined baking sheets.
- Chill the tray of dough balls for 30–45 minutes, until cold and firm.
- Bake at 325°F (163°C) for 12–14 minutes, until edges are set and centers look matte.
- About 60–90 seconds after baking, place a large round cookie cutter over each cookie and gently swirl to shape into perfect circles.
- Let cookies cool completely before filling.
Make the Whopper-Style Malt Buttercream
- Heat 60 g heavy cream until very hot but not boiling. Using a handheld frother, blend in 50 g malted milk powder in 2–3 additions, fully smoothing each addition before adding more. If clumpy, heat slightly more and blend again. Set aside and allow the malt paste to cool until just slightly warm.
- In a mixer, beat 226 g unsalted butter (room temperature) for 3–4 minutes, until pale and fluffy.
- Add 100 g powdered sugar and 2 tsp Dutch-process cocoa powder. Beat until smooth.
- Add a pinch of salt and 1 tsp vanilla extract; mix to combine.
- Add the malt paste all at once and beat until thick, smooth, and fully incorporated.
- With the mixer on low speed, beat in 40 g milk chocolate, melted and cooled, until smooth.
- Tip: Adding the malt paste while it is still slightly warm creates an ultra-smooth buttercream. If the buttercream feels too soft, chill it for about 15 minutes before piping.
Make the Gooey Chocolate Fudge Center
- Combine 135 g sweetened condensed milk and 135 g finely chopped milk or dark chocolate in a microwave-safe bowl.
- Microwave in 15–20 second bursts, stirring well between each, until smooth.
- Stir in a pinch of salt and ½ tsp vanilla extract.
- Let cool for 5–10 minutes, until thick but scoopable.
Assemble
- Pair cookies by size.
- Using a 1 Tbsp ice cream scoop, place a scoop of the gooey chocolate fudge in the center of one cookie.
- Pipe the Whopper-style malt buttercream around the fudge.
- Drizzle a small amount of Ghirardelli chocolate sauce over the fudge.
- Top with a second cookie and press gently until the filling reaches the edges.
- Chill assembled cookies for 15–30 minutes to set.
Notes
- These cookies are intentionally thin and chewy; avoid overbaking to keep the texture soft.
- A 3 Tbsp cookie scoop gives the ideal size for sandwich cookies.
- Shaping the cookies with a large round cookie cutter 60–90 seconds after baking creates uniform, bakery-style edges.
- For the smoothest buttercream, add the malt paste while it is just slightly warm, then chill the buttercream for about 15 minutes before piping if needed.
- The gooey chocolate fudge center should be thick but scoopable, not hot or runny.
- For best presentation, assemble cookies once all components are fully cooled.
Storage
- Store assembled cookies in an airtight container in the refrigerator for up to 3 days.
- Bring cookies to room temperature before serving for the best texture and flavor.
- Buttercream and fudge filling can be made 1 day ahead and stored separately in the refrigerator; bring to room temperature before assembling.
- For longer storage, unfilled cookies can be frozen for up to 1 month. Thaw completely before filling.