Baltimore Berger Cookies 18.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Holiday Cookies 2019 Dec 4, 2019

Baltimore lays claim to these delicious, decadent chocolate-frosted cookies, where the layer of chocolate is about as thick as the cookie itself. Easy to make (and even easier to eat), these cookies go perfectly with a glass of cold milk.

Make Ahead: The cookies can be stored in an airtight container at room temperature for up to 2 days.


Servings:
18 - 24

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 18-24 servings

Ingredients
  • For the cookies
  • 2 cups (225 grams) cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 8 tablespoons (1 stick/113 grams) unsalted butter
  • 3/4 cup (150 grams) granulated sugar
  • 1 large egg white
  • 1 1/2 tablespoons heavy cream
  • 1 1/2 teaspoons vanilla extract
  • For the frosting
  • 3 cups (510 grams) milk chocolate chips
  • 1 1/4 cups (300 milliliters) heavy cream
  • 1/2 teaspoon kosher salt
  • 1 2/3 cups (140 grams) Dutch-process cocoa powder
  • 1 1/4 cups (140 grams) confectioners' sugar
  • 1 1/2 teaspoons vanilla extract

Directions

Make the cookies: Preheat the oven to 350 degrees with the rack in the middle. Line 2 rimmed baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder and salt. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.

Add the egg white, cream and vanilla and beat until combined. Reduce the speed to low and add the flour mixture in 3 additions until incorporated, scraping down the bowl as needed.

Working with 1 heaping tablespoon of dough at a time, roll into balls and space 2 inches apart, with a maximum of 12 per sheet. Using your moistened fingers, press on the dough balls to form disks about 1/4 inch thick and 2 inches wide. Bake, 1 sheet at a time, until the cookies are just beginning to brown around the edges, 8 to 12 minutes, rotating the sheet halfway through baking. Let the cookies cool completely on the sheet before frosting.

Make the frosting: Once the cookies have cooled, in a large bowl, combine the chocolate chips, cream and salt. Microwave the mixture at 50 percent power, stirring every 30 seconds, until melted and smooth, 1 to 3 minutes. Whisk the cocoa, confectioners' sugar and vanilla into the chocolate mixture until smooth. (The frosting should be the texture of thick brownie batter and register about 95 degrees on an instant-read thermometer.)

Frost the cookies: Flip the cookies on the sheets. Spoon about 2 tablespoons of frosting over the flat side of each cookie to form a mound. Let the cookies sit at room temperature until the frosting is set, about 3 hours, before serving.

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Recipe Source

Adapted from Cook's Country.

Tested by Richard Kerr and Olga Massov.

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