Copycat Recipe- Baltimore’s Famous Berger Cookies

Copycat Recipe- Baltimore’s Famous Berger Cookies
Baltimore’s Famous Berger Cookies

The famous Baltimore Cookies! The cake is topped with a thick layer of chocolate-fudgy frosting. The Best Cookies.

Prep : 30 Mins
Bake: 15 Mins
Total: 55 Mins

Baltimore’s Famous Berger Cookies
Ingredient
Cake
  • 1 1/2 cups (177g) King Arthur Versatile Flour For All Purposes 1 teaspoon baking powder
  • 1 large egg
  • 1/3 cup (74g) of milk
  • 1/3 cup (5 1/3 tablespoon, 74g) unsalted butter
  • 1/2 teaspoon salt
  • 1 teaspoon of vanilla extract
  • 1/2 cup (99g) granulated sugar
Icing
  • 1 1/2 tablespoons (28g) light corn syrup
  • 3/4 cup (170g) thick cream
  • 1/8 teaspoon salt
  • 2 cups (340g) of semisweet chips
  • 1 teaspoon of vanilla extract
  • 1 1/2 cups (170 g) confectioned sugar, sifted

Instructions
  1. Preheat the oven to 400 ° F. Slightly (or line it with baking paper) two trays.
  2. To make a cake: In a large bowl, shake the butter, salt, vanilla, and baking powder.
  3. Beat the sugar, then the eggs.
  4. Add flour to the wet ingredients alternately with milk, starting and ending with flour. Do this gently; No need to beat the dough.
  5. Using a cake spoon or spoon, place the dough on the prepared baking pan. The dough balls should be about 1 1/4 "in diameter. Flatten each dough mound into a circle of about 1 1/2"; wet a finger or knife, or rub the bottom of a drinking glass or measuring cup to do this. Leave 2 "; up to 2 1/2" between each cookie, for expansion.
  6. Bake the cookie for about 10 to 11 minutes, or until it has brown spots on the bottom (gently tilt it to make it visible), but not colored at the top. You might see a slight brown color around the edges, but this cake should be soft and cake-like, so don't bake it too much. Remove the cookies from the oven, and let them cool in the pan when you freeze.
  7. To make icing: Enter chocolate, corn syrup, vanilla and cream in a large microwave-safe bowl, or in a large saucepan.
  8. Heat the mixture until very hot; the cream will start to form bubbles. Remove from the heat and stir until smooth.
  9. Beat the sugar and candied salt. Allow to cool to warm the room temperature when you make a cake.
  10. Dip the top of each cookie in a warm icing; stir the cake around to really give it a good coating. Rearrange cookies on a baking sheet.
  11. Spread the remaining icing evenly over the cookie. If it is too soft and flows from the cookie, let it run a little, until it's tighter. It feels like you are stacking up lots of icing; that's the point!
  12. Let the ice cover completely, then store the airtight cookie in one layer. Store at room temperature for several days; freeze for longer storage.

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