1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
1 large egg
2 teaspoons pure vanilla extract
1/4 cup creme fraiche
3 tablespoons hot water
FILLING
10 ounces semisweet chocolate, coarsely chopped
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
1 cup plain malted milk powder
3 ounces cream cheese, room temperature
1/4 cup plus 2 tablespoons half-and-half
1 teaspoon pure vanilla extract
Instructions
1. Preheat oven to 350 degrees. Make cookies- Sift
together flour, cocoa powder, malted milk powder,
baking soda, and salt. With an electric mixer,
beat butter and sugar on medium-high speed until
pale and fluffy. Mix in egg, vanilla, creme
fraiche, and hot water. Reduce speed to low; mix
in flour mixture.
2. Space tablespoon-size balls of dough 3 1/2 inches
apart on parchment paper-lined baking sheets. Bake
until flat and just firm, 10 to 12 minutes. Let cool
on parchment on wire racks.
3. Making filling- Melt chocolate and butter in a
heatproof bowl set over a pan of simmering water,
stirring. Let cool. With an electric mixer, beat
malted milk powder and cream cheese on medium
speed until smooth. Gradually mix in half-and-
half, chocolate mixture, and vanilla. Refrigerate,
covered, until thick, about 30 minutes. Mix on
high speed until fluffy, about 3 minutes.
4. Assemble cookies- Spread a heaping tablespoon
filling on the bottom of one cookie. Sandwich with
another cookie. Repeat.
Originally Submitted
4/21/2012
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