Thursday, January 20, 2011

Berger Cookies

Is there any such thing as too much chocolate? I don't think so. Nor do the people who make Baltimore's cookie, the Berger! We no longer live in Maryland, so we no longer have the original Berger cookies at the tip of our fingers. Which is probably a good thing, because man.. They sure do go fast. I mean, what's not to like about these things? Thick chocolate fudge topping on a yummy vanilla cookie. Baltimore's finest, really! Since living in WA and trying to order these bad boys is way beyond pricing, Why not make them myself? I can do it. So I did. Thank you King Arthur Flour for the cookie recipe. For the frosting I used my own recipe, without corn syrup.

Berger Cookies ( cookie recipe adapted from King Arthur Flour)

1 C unsalted butter
1 1/2 TS salt
2 TS vanilla extract
1 TB baking powder
1 1/2 C sugar
3 large eggs
4 1/2 C flour
1 C milk

Preheat oven to 400 degrees. Spray two cookie sheets with cooking spray and set aside. In a large mixing bowl, cream together the butter, salt, vanilla, and baking powder. Beat in the sugar, then the eggs, one at a time, beating well after each addition. Add the flour to the wet ingredients alternately with the milk, beginning and ending with the flour. Do this gently; there’s no need to beat the batter. Using a muffin scoop, or a 1/4-cup measure, drop the dough onto the prepared cookie sheets. Flatten each mound of dough to a circle about 3" across with wet fingers. Leave 2" to 2 ½" between each cookie, for expansion. Bake the cookies for about 11 minutes, or until the bottom edges are lightly golden, but not colored on top. These cookies are supposed to be soft and cake-like, so don’t over-bake them. Cool the cookies on the pan for 5 minutes, then transfer them to a rack to cool completely

Chocolate Fudge Frosting

6 oz milk chocolate chopped

6 oz dark chocolate chopped

6 oz bittersweet chocolate chopped

1 c heavy cream

Bring heavy cream to a slight boil (as soon as bubbles start to form, REMOVE from heat. Stir in chocolate until it is melted and basking in its smoothly goodness. Allow to cool slightly, until thick. Dollop onto of cookies in and spread a 1/2 inch layer on top. Mmmmm

Share them with your friends, your coworkers, or chop them up and make a pie with them.. Like I did :) That post is coming!

1 comment:

  1. These cookies are always a big hit when we make them here at KAF.
    So glad to hear that you enjoyed them.

    ~ MaryJane @ King Arthur Flour