This is Week #42 of my 2011 cooking challenge! Click on the above graphic to view all P&TC recipes. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.
One day I will look back on this post and wonder how in the world I managed to finish these cookies. It has been a struggle for me to stay in one piece for the past week. I keep push-push-pushing my limits, and my body has finally told me plainly (for the third time in the past two months), SLOW DOWN, WOMAN. Ok, ok. I'm realizing that I actually need to heed these warnings, so I am slowing down. This week, my life has been all about: early bedtimes, hydration, knowing that the world won't end if I don't get a certain batch of photos edited, SLEEPING, eating, becoming more aware of what my body needs. Oh yeah, and working full-time and caring for two little munchkins. So. It has been hard to fit in much of anything else.
I made the cookies on Sunday night and the malted cream on Monday night. Somehow I got them photographed before falling into my comfortable bed for some much-needed slumber. Thankfully they were quite scrumptious, and the coworkers I shared them with seemed to enjoy them.
Preheat your oven to 350 degrees F. Line 2 baking sheets with parchment paper.
To make the cookies: In a large bowl, using an electric mixer, beat the following until smooth:
1 1/2 sticks unsalted butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
6 ounces milk chocolate, melted and cooled slightly
1 tablespoon vanilla extract (ok, I assume this is a typo? I used 1 teaspoon)
Beat until smooth.
Can you tell that I've gotten a bit lazy with taking photos throughout the cooking/baking process?
In a small bowl, whisk together:
1 3/4 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
Add the dry ingredients to the bowl and beat at low speed just until incorporated.
Roll the dough between 2 sheets of parchment paper to a scant 1/4-inch thickness and refrigerate until firm, about 15 minutes.
Using a 2-inch round cookie cutter, stamp out as many rounds as possible and transfer to the baking sheets, 1 inch apart. Gather the scraps and chill, with the cut-out rounds, for 10 minutes. My 4-year-old had a difficult time with all of this chilling and waiting and being PATIENT.
Reroll the scraps and stamp out more rounds.
Bake the cookies in the preheated oven for about 10 minutes, until dry and set. Transfer the cookies to a rack and let cool completely.
To make the filling: In a bowl, combine:
1 stick unsalted butter
1/2 cup chocolate malt powder, such as Ovaltine
Using an electric mixer, beat on medium speed until light, 3 minutes.
1/2 teaspoon vanilla
2 cups confectioners' sugar
Beat at low speed just until combined. Transfer the filling to a pastry bag fitted with a 1/2-inch plain tip. Arrange half of the cookies on a work surface, bottom side up, and pipe a 1-inch mound of filling onto each. Sandwich with the remaining cookies and serve!