Ingredients
2 c. plus 2 tablespoons all-purpose flour
1/2 c. unsweetened Dutch-process cocoa powder
1/4 c. plain malted milk powder (for cookies)
1 tsp. baking soda
1/2 tsp. Coarse salt
1 c. unsalted butter
1 3/4 c. sugar
1 large egg
2 tsp. pure vanilla extract (for cookies)
1/4 c. Crème fraîche
3 tbsp. hot water
10 oz. semisweet chocolate
4 tbsp. unsalted butter
1 c. plain malted milk powder (for filling)
3 oz. cream cheese
1/4 c. plus 2 tablespoons half-and-half
1 tsp. pure vanilla extract (for filling)
Preparation
Step 1Preheat 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, crème fraîche, and hot water. Reduce speed to low; mix in flour mixture.Step 2Space 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 3Making 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 4Assemble 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 up to 3 days.
