Chocolate Malt Sandwiches

[2sdae]

Ingredients

Makes about 1 1/2 dozen.

• FOR THE COOKIES
• 2 cups plus 2 tablespoons all-purpose flour
• 1/2 cup unsweetened Dutch-process cocoa powder
• 1/4 cup plain malted milk powder
• 1 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 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
• FOR THE 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

Directions

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, 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 simming 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. Cookies can be refrigerated between layers of parchment in airtight containers at room temperature up to 3 days.