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Chocolate Malted Whopper Drops

adapted from Dorie Greenspan's Baking: From my home to yours
5 from 2 votes
Servings 60


  • 1 3/4 cups all purpose flour
  • 1 cup malted milk powder I used regular Ovaltine
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon fine sea salt
  • 11 Tablespoons unsalted butter cold and cut up
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup whole milk
  • 2 cups chocolate-covered malted milk balls Whoppers, coarsely chopped
  • 1 cup semi-sweet chocolate chips I used Guittard Super Cookie Chips


  • Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
  • Using a fine mesh sieve, sift the flour, malted milk powder, cocoa powder, baking powder, and salt into a large bowl. Set aside.
  • In the bowl of a stand mixer, cream the butter and sugar until smooth. With the cold butter, you may need to turn up the speed a little bit, but your mixer can handle it.
  • Add the eggs one at a time and beat each for a minute.
  • Add the vanilla. The mixture may look curdled, but it will come together just fine when the dry ingredients are added.
  • On low speed, mix in about half the dry ingredients until just incorporated.
  • Beat in the milk until smooth.
  • Mix in the rest of the dry ingredients until incorporated.
  • Remove bowl from mixer and stir in the Whoppers and chocolate chips.
  • Using a #60 cookie scoop, portion out the dough 2 inches apart on the baking sheets.
  • Bake one sheet at a time for about 11 minutes, or until the cookies are puffed up and set.
  • Leave on baking sheet for 2 minutes before removing to wire racks to cool completely.


*Whoppers are a bit messy to chop up. If you have something like the Zyliss food chopper with a cup that you can chop directly into, I highly recommend it.
*The original recipe said it made 3 dozen cookies, but I got 5 dozen out of it.