Malted-milk powder, a combination of powdered milk, wheat flour, and malted barley, adds a rich component to both these cookies and their filling. A double dose of chocolate (chopped semisweet and lots of cocoa powder) makes these sandwich cookies extra decadent.

　　

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 crème fraîche

　　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

　　

Step 1

Preheat oven to 350°F. 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, crème fraîche, and hot water. Reduce speed to low; mix in flour mixture.

　　

Step 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.

　　

Step 3

Make 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.

　　

Step 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.

　　Martha Stewart's Cookies