Ingredients
2 cup(s) plus 2 tablespoons all-purpose flour
1/2 cup(s) unsweetened Dutch-process cocoa powder
1/4 cup(s) plain malted milk powder (for cookies)
1 teaspoon(s) baking soda
1/2 teaspoon(s) coarse salt
1 cup(s) (2 sticks) unsalted butter, room temperature (for cookies)
1 3/4 cup(s) sugar
1 large egg
2 teaspoon(s) pure vanilla extract (for cookies)
1/4 cup(s) crème fraîche
3 tablespoon(s) hot water
10 ounce(s) semisweet chocolate, coarsely chopped
4 tablespoon(s) (1/2 stick) unsalted butter, cut into small pieces (for filling)
1 cup(s) plain malted milk powder (for filling)
3 ounce(s) cream cheese, room temperature
1/4 cup(s) plus 2 tablespoons half-and-half
1 teaspoon(s) pure vanilla extract (for filling)
Preparation
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, crème fraîche, 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. Cookies can be refrigerated between layers of parchment in airtight containers up to 3 days.
