It’s snow squalling outside. Not really, but who doesn’t love the term ‘snow squall.’ I do. I really, really do love it. Snow squall. Snow squall. Snow squall.
If snow squalls were safe, I would tell you it is a dream of mine to experience a snow squall someday. Hence, it is my dream to experience a safe snow squall.
My 20 minute commute took me 90 minutes, but I still love a good snowstorm. Do you know what else I love? Cookies.
These cookies (like snow squalls) will knock your socks off. Literally, they will rip the socks right off your feet because of their extreme deliciousness.
My brother and mother came to visit so I made these cookies. They both left town claiming these to be some of the tastiest cookies they had ever tasted. Come back for more cookies, guys! And your socks!
For the cookie:
2C + 2T AP flour
1/2C cocoa powder (dutch-processed if you can find it)
1/4C malted milk powder
1tsp baking soda
1C unsalted butter, room temp
1 3/4C sugar
1/4C sour cream
3T warm water
For the frosting:
10oz semisweet chocolate, chopped
4T unsalted butter
1C malted milk powder
3oz cream cheese, room temp
1/4C + 2T half & half
Preheat the oven to 350. Sift flour, cocoa, malted milk powder, baking soda, and salt. Beat butter and sugar until fluffy. Mix in egg, sour cream, and hot water. Mix in flour to wet ingredients. Scoop tablespoon-size amount of dough onto parchment-lined baking sheets. Bake for 10 minutes, until just firm. Let cool on wire racks.
For the filling- melt chocolate and butter in a heatproof bowl (use a double boiler or 30second intervals in the microwave). Set aside to cool slightly. In a separate bowl, beat malted milk powder and cream cheese until fluffy. Add half & half, chocolate mixture, and vanilla. Cover and place in refrigerator for a minimum of 30 minutes. Beat on high speed for about 3 minutes. Filling should be fluffy and tasty!
To make the cookies- Scoop a heaping tablespoon of filling onto the bottom (flat side) of one cookie. Place a similarly-sized cookie on top to form a sandwich, pressing until the filling is at the edge of the sandwich cookie. Repeat with remaining cookies and filling. I kept my leftover cookies in the refrigerator. They taste a little better to me (and my official taste testers) after a day or two.