-
Line an 8″ x 8″ baking dish with parchment paper.
-
Place the sugar, corn syrup, and water in a medium saucepan over medium-high heat and stir until the sugar dissolves.
-
Cook without stirring until the temperature on a candy thermometer reaches 260 degrees F. While you wait for the correct temperature, proceed to prepare the rest of the recipe.
-
Place the chocolate squares in a microwave-safe bowl. Microwave until melted, stirring after every 30 seconds to prevent overheating. Stir until completely smooth, then set aside to cool slightly.
-
Place the egg whites in the clean bowl of a stand mixer fitted with the whisk attachment.
-
When the syrup reaches 250 degrees F, being to beat the egg whites on medium speed.
-
Once the sugar reaches 260 degrees F, remove the pan from the heat.
-
Turn the mixer to high speed and slowly stream the sugar syrup down the side of the bowl.
-
Continue beating on high speed for about 5 minutes, until the egg whites are shiny , white and stiff. (The white will not have stiff peaks; they will have a candy consistency)
-
Turn the mixer down and add the melted chocolate, salt, and malted milk powder. Mix until well-combined and smooth.
-
Turn the mixer off and scrape down the sides of the bowl very well. (“The nougat will have the consistency of Fun-Tak Mounting Putty”)
-
Scrape nougat into the prepared pan and smooth it into an even layer. Allow it to cool at room temperature until completely set, then cut into small squares to serve.
-
The nougat can be stored in an airtight container at room temperature for up to one week.
-
In a medium bowl, mix together flour, cocoa mix, baking soda, baking powder and salt.
-
In a large bowl, cream together butter and sugar. Add the eggs, milk, and vanilla and mix until combined. Cut off 1/4 of your prepared room temperature nougat and add to bowl. Mix until almost incorporated. Add the dry ingredients in 3 additions, mixing just until .
-
Divide dough in half, form into logs, and wrap halves in plastic wrap. Place in the refrigerator for at least 2 hours or overnight.
-
Preheat oven to 350 degrees F.
-
Unwrap cookies log and cut 1/4″ slices. Place on a Sil-Pat lined baking sheet, about 2″ apart. I put 8 cookies per sheet.
-
Bake the cookies for 9 to 11 minutes, until the edges begin to brown. The center of the cookies should still be soft and puffy.
-
Remove the cookies from the oven and let them cool on the baking sheet for 3 minutes. Using a spatula, remove the cookies from the baking sheet and let cool on a rack.