The Whopper cookies that Rachel chose for TWD are such a fun idea, and I think you’d be hard-pressed to find a recipe like this from any other source. With cocoa and malted milk powder in the dough and chopped Whoppers and chocolate chips as mix-ins, this recipe is pure Dorie.
It became clear to me right off the bat that chopping something as small and perfectly spherical as Whoppers would drive me to distraction. So instead, I dumped them in the food processor. It was risky, because food processors are far better at pulverizing than chopping, but it seemed worth it.
I was a little worried by the texture of the cookies right after they came out of the oven, because they seemed gummy. Had my partially powdered Whoppers ruined an entire batch of cookies? Fortunately, they improved greatly once they cooled, becoming pleasantly chewy and rich.
I compared batches baked right after the dough was made and baked the next day. Dave and I agreed that the batch chilled overnight was oh-so-slightly chewier with a more even texture, but that the difference was so subtle that the wait wasn’t worth it.
I thought it was a fun cookie – definitely a different idea, and a good one. Dave said they were nice, but not thrilling. Damned by faint praise.
Rachel has the recipe in her blog.