Finest Hour Cookies Recipes
BALTIMORE'S BERGER FINEST COOKIES
Baltimore's storied Berger cookies, a product of that city's DeBaufre Bakeries, are a close relation to New York City's Black and Whites (a.k.a. Half and Halfs). These cake-like, jumbo-sized cookies are piled with thick, rich chocolate icing-the thicker the better, up to ½" of icing atop each ½"-thick cookie. Note that the cookies themselves are rather dry, so the over-the-top amount of icing-rather than being too much-ends up being just right.
Provided by Cucina Casalingo
Categories Drop Cookies
Time 41m
Yield 2 dozen
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F
- Lightly grease (or line with parchment) two baking sheets.
- To make the cookies: 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; wet your fingers or a knife, or grease the bottom of a drinking glass or measuring cup to do this. Leave 2" to 2 ½" between each cookie, for expansion.
- Bake the cookies for about 11 minutes, or until they're a mottled brown on the bottom (carefully tilt one up to look), but not colored on top.
- You may see the barest hint of browning around the edges, but 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.
- To make the icing: Place the chocolate chips, baking chocolate, corn syrup, butter, and cream into a large microwave-safe bowl, or into a large saucepan.
- Heat the mixture till it's very hot; the cream will start to form bubbles.
- Remove from the heat, and stir until smooth.
- Let cool to room temperature; this will take at least a couple of hours, so plan accordingly.
- When completely cool, beat with an electric mixer for 6 to 7 minutes, until the icing lightens in color just a bit, and thickens just slightly.
- Spread each cookie with a generous 3 tablespoons icing (about 42g, about 1 1/2 ounces), leaving ¼" bare around the outside edge of each cookie.
- A heaped tablespoon cookie scoop works very well here.
- It'll feel like you're piling on a lot of icing; that's precisely the point!
- Allow to set, then store airtight in a single layer.
- Yield: 2 dozen 3 ½" cookies.
Nutrition Facts : Calories 5202.5, Fat 314.4, SaturatedFat 190.5, Cholesterol 884, Sodium 2602.8, Carbohydrate 597.8, Fiber 34.6, Sugar 318.7, Protein 67.2
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