Fudge Brownie Cookies With Malted White Hot Chocolate

Fudge Brownie Cookies with Malted White Hot Chocolate

Equal parts cookie and brownie, these intensely chocolatey treats need nothing more than a warm drink to wash them down. Enter Malted White Hot Chocolate, the perfect creamy accompaniment.   Serves 6 
Ingredients:
Cookies
1/2 lb (225 g) semi-sweet chocolate, chopped
2/3 cup (150 mL) all-purpose flour
1/4 cup (60 mL) cocoa powder
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
2 tsp (10 mL) instant espresso powder
6 tbsp (90 mL) unsalted butter, at room temperature
1/2 cup (125 mL) light brown sugar
1/2 cup (125 mL) sugar
2 eggs, at room temperature
2 tsp (10 mL) vanilla extract
1 1/2 cups (375 mL) milk chocolate chips
Flaky sea salt to taste

Hot Chocolate:
4 cups (1 L) whole milk
1 cup (250 mL) finely chopped white chocolate
5 tbsp (75 mL) malted milk drink mix, such as Ovaltine
Pinch salt

Directions:

For the cookies, melt semi-sweet chocolate in a double boiler or in the microwave until smooth. Let cool.

In a bowl, mix flour, cocoa powder, baking powder, salt and espresso powder. Set aside.

In bowl of a stand mixer fitted with paddle, beat butter and sugars on medium-high until light and fluffy, about 2 minutes. While machine is running, add eggs one at a time, then add vanilla. Beat until mixture is pale yellow, another 2 minutes. 

Reduce speed to medium and slowly add melted chocolate. Mix, scraping down bowl as necessary, until fully incorporated. Reduce speed to low. Gradually add dry mix until smooth, then mix in chocolate chips.

Scoop 3-tbsp (45-mL) portions into balls (or use a 15/8 oz cookie scoop) and place on a baking tray. Cover and refrigerate for 30 minutes.

While dough is chilling, preheat oven to 350°F (177°C).

Place chilled cookie balls 2 inches (5 cm) apart on two parchment-lined baking sheets. Bake in bottom and upper thirds of oven, rotating pans and switching racks at halfway point, until edges are crisp but centres are soft, about 12 minutes.

While cookies are baking, make hot chocolate. Heat milk and white chocolate in a large saucepan over medium-low heat. Whisk continuously, sweeping bottom of pot, until chocolate has melted. Whisk in malted milk powder and salt. Keep warm over low until ready to serve.

Remove cookies from oven and sprinkle with flaky salt. Transfer cookies to a cooling rack. Rest for 10 minutes. Serve warm with Malted White Hot Chocolate. (Leftover cookies will keep in an airtight container at room temperature for up to 3 days.)  Serves 6