Chewy Chocolate Malt Sandwiches

These sandwiches are really easy to make and have a unique flavor due to the addition of malted milk powder. The cookies have a very chewy and dense texture without being overly sweet.

Chewy Chocolate Malt Sandwiches

Cookies
1 cup plus 1 tablespoon all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
2 tablespoons plain malted milk powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
4 ounces (8 tablespoons) unsalted butter, room temperature
3/4 cup sugar
1 large egg
2 tablespoons mascarpone cheese
1 1/2 tablespoons water

Filling
5 ounces dark chocolate, coarsely chopped
2 tablespoons unsalted butter, cut into pieces
1/2 cup plain malted milk powder
1 1/2 ounces mascarpone cheese, room temperature
3 tablespoons milk, any fat
1 teaspoon pure vanilla extract

To make the cookies, beat butter and sugar for 3 minutes. Add the egg, mascarpone cheese and water. Mix to combine and add the dry ingredients and mix again until well combined.

Place 2 teaspoon size balls of dough about 2 inches apart on parchment paper-lined baking sheets. Bake at 350F (center of the oven) until puffy but soft to touch. Let cool on the baking sheet.

To make the filling, melt the chocolate and butter in a microwave. In another bowl, combine malted milk powder with mascarpone cheese and mix to combine with a hand held mixer. Add the rest of the ingredients and mix to combine with a hand held mixer. Add this to the chocolate mixture and mix with a hand held mixer until well combined. Refrigerate for 20-30 minutes and then beat with electric mixer until light in color and fluffy.

To make the sandwiches, plop some of the filling on the center and sandwich with another cookie. Repeat with the rest of the cookies. Place on a flat surface and let the cookies firm up. Store at room temperature for 1 day or freeze for up to 1 month. Bring to room temperature before eating.