Chocolate Malt Sandwich Cookies

The first week of school has already got me panicking. What does one do when they are panicked? I resorted to baking cookies (lots of cookies), read the Great Gatsby (at least I read something) and organized all my magazines. Turns out that procrastination of school got me to stop procrastinating on cleaning my room. Yay for avoiding!

Sorry for the crap photo. My brother went to Vegas and took the camera with him. Son of a gun. Blackberries do not take the best photos. How could they, they're fruit! Sorry that was not funny.. heh heh. The cookies, on the other hand, are delicious. My Mum loved them but that's because she said her generation was all hopped up on Ovaltine. Whatever floats your boat. 

Chocolate Malt Sandwich Cookies
From Martha Stewart Cookies aka my fav cookie book

cookies
2 cups plus 2 tablespoons all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/4 cup plain malted milk powder like Ovaltine
1 teaspoon baking soda
1/2 teaspoon kosher 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 sour cream
3 tablespoons hot water 
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

Preheat 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, vanilla, creme fraiche, and hot water. Reduce speed to low; mix in flour mixture. 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.

Making 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. Assemble cookies: Spread a heaping tablespoon filling on the bottom of one cookie. Sandwich with another cookie. Repeat. Makes 1 1/2 dozen sandwiches