Why is this cookie monster staring at me? Because I've waited two years to bake it.
There are some recipes that the Tuesdays with Dorie bakers refer to with reverence. World Peace Cookies, Tribute to Katherine Hepburn Brownies, Tall and Creamy Cheesecake to name a few. Another that fits this category is Chocolate Malted Whopper Balls. The group baked these just before I joined. For two years, I've heard these cookies mentioned in hushed tones. They've become a standard against which the other cookie recipes are compared.
I was intimidated. Also I wasn't sure about the use of Ovaltine in a cookie recipe. But I hate to be left out of something special. So I made the trip to the grocery store.
If only I'd read the recipe more carefully, I would have known to buy two packages of Maltesers. Since I only bought one, these turned into an "empty the goody drawer" cookie. Peanut butter chips, butterscotch chips, half a bar of bitter chocolate with cocoa nibs, all went into the bowl.
The only other change I made was to use Becel instead of butter and omit the salt. I didn't notice any difference in the batter or the taste.
Oh, that first bite! The little malted milk ball goes crunch and disappears on my tongue. Cookie delight. The overall malted taste is very subtle, but I love the texture of the cookie.
I will definitely make these again with the proper amount of Maltesers and maybe even a few more. The complete recipe, including the baking temperature of 350F that was left out of the cookbook, can still be found at Rachel's blog Confessions of a Tangerine Tart. I encourage anyone who hasn't made these to grab that recipe and give them a try.
The complete recipe, including Dorie's awesome crust, can be found at the blog of the wonderful ladies of Celestial Confections.