Ingredientes para Chocolate Malt Sandwiches
- All Purpose Flour
- Unsweetened Dutch Cocoa
- Instant Malted Milk Powder
- 1 teaspoon baking soda
- Coarse Salt
- Unsalted Butter
- 1 ½ cups granulated sugar
- 2 large eggs
- Pure Vanilla Extract
- 1 cup crème fraîche
- 2 tablespoons hot water
- Semisweet Chocolate
- 8 ounces cream cheese
- Half And Half
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Malt Sandwiches? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Chocolate Malt Sandwiches
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, ½ cup malted milk powder, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar using an electric mixer until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 cup crème fraîche and 2 tablespoons hot water.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Roll tablespoon-sized balls of dough and place them 3 ½ inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are set and the cookies are slightly firm to the touch.
- Let the cookies cool completely on the baking sheets before transferring them to a wire rack.
- While cookies cool, prepare the filling: In a double boiler or heatproof bowl set over a pan of simmering water, melt 8 ounces semi-sweet chocolate and 4 tablespoons unsalted butter, stirring until smooth.
- Remove from heat and let cool slightly.
- In a separate bowl, beat together ⅓ cup malted milk powder and 8 ounces cream cheese until smooth.
- Gradually add ½ cup heavy cream, the melted chocolate mixture, and 1 teaspoon vanilla extract, mixing until well combined.
- Refrigerate the filling, covered, for at least 30 minutes, or until thickened. Then, beat on high speed for about 3 minutes until fluffy.
- To assemble the sandwiches, spread a heaping tablespoon of filling onto the bottom of one cookie. Top with another cookie.
- Repeat until all cookies are used. Store sandwiches between layers of parchment paper in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
125g
Fat
78g
Carbs
17g
