COPYCAT RECIPE – BALTIMORE’S FAMOUS BERGER COOKIES
FULL RECIPE
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 or Half Moons). These cake-like cookies are piled with thick, rich chocolate icing — the thicker the better. Note that the cookies themselves are rather dry, so the over-the-top amount of icing, rather than being overkill, is just right. While we can't claim this recipe makes "the real thing," we feel it's close to the original — and perfect for those of you who can't get to Baltimore.
INGREDIENTS
Choose your measure: Volume Ounces Grams
COOKIES
1/3 cup (5 1/3 tablespoons) unsalted butter
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 cup granulated sugar
1 large egg
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1/3 cup milk
ICING
2 cups semisweet chocolate chips
1 1/2 tablespoons (1 ounce) light corn syrup
1 teaspoon vanilla extract
3/4 cup (6 ounces) heavy cream
1 1/2 cups confectioners' sugar, sifted
1/8 teaspoon salt
INSTRUCTIONS
1. Preheat the oven to 400°F. Lightly grease (or line with parchment paper) two baking sheets.
2. To make the cookies: In a large mixing bowl, beat together the butter, salt, vanilla, and baking powder.
3. Beat in the sugar, then the egg.
4. 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.
Full instructions recipe visit: https://www.kingarthurflour.com
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