Malt Chocolate and Marshmallow Sandwiches

cooking.nytimes.com

HeatherJ

subheading: FOR THE COOKIES:

2 cups/255 grams all-purpose flour, plus more for rolling the dough

½ cup/45 grams malted chocolate powder, such as Ovaltine

¼ teaspoon baking powder

¾ cup/170 grams unsalted butter (1 ½ sticks), at room temperature

½ cup/110 grams dark brown sugar

1 tablespoon honey

½ teaspoon kosher salt

2 tablespoons heavy whipping cream

subheading: FOR THE GANACHE TOPPING:

4 ounces/115 grams 70 percent dark chocolate, chopped, or baking squares or pistoles

½ cup plus 2 tablespoons/150 milliliters heavy whipping cream

subheading: Edible gold leaf, luster dust or flaky sea salt (optional):

subheading: FOR THE MARSHMALLOW FILLING:

½ cup/100 grams granulated sugar

¼ cup/60 milliliters honey

¼ teaspoon kosher salt

1 ½ teaspoons powdered gelatin

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer