Best Baltimore Berger Cookies Recipes

BALTIMORE BERGER COOKIES RECIPE - (3.9/5)

Steps:

• Preheat the oven to 400°F. Lightly grease (or line with parchment paper) two baking sheets. To make the cookies: In a large mixing bowl, beat together the butter, salt, vanilla, and baking powder. Beat in the sugar, then the egg. 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 spoon or a tablespoon cookie scoop, drop the dough onto the prepared cookie sheets. The balls of dough should be about 1 1/4-inch in diameter. Flatten each mound of dough to a circle about 1 1/2-inch across; wet your fingers or a knife, or grease the bottom of a drinking glass or measuring cup to do this. Leave 2-inches; to 2 1/2-inches between each cookie, for expansion. Bake the cookies for about 10 to 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. Remove the cookies from the oven, and let them cool right on the pan as you make the frosting. To make the icing: Place the chocolate chips, corn syrup, vanilla, and cream into a large microwave-safe bowl, or into a large saucepan. Heat the mixture until it's very hot; the cream will start to form bubbles. Remove from the heat, and stir until smooth. Beat in the confectioners' sugar. Let cool to warm room temperature while you make the cookies. Dip the top of each cookie into the warm icing; swirl the cookie around to really give it a good coating. Set the cookies back on the baking sheet. Spread the remaining icing evenly atop the cookies. If it's too soft and flows off the cookies, let it set a bit, until it's firmer. It'll feel like you're piling on a lot of icing; that?s precisely the point! Allow it to set, then store the cookies airtight in a single layer. Keep at room temperature for several days; or freeze for longer storage.

BALTIMORE'S BERGER FINEST COOKIES

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.

BALTIMORE BERGER COOKIES

Steps:

• 1 Make the cookies: Preheat the oven to 350 degrees with the rack in the middle
• 2 Line 2 rimmed baking sheets with parchment paper
• 3 In a medium bowl, whisk together the flour, baking powder and salt
• 4 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
• 5 Add the egg white, cream and vanilla and beat until combined
• 6 Reduce the speed to low and add the flour mixture in 3 additions until incorporated, scraping down the bowl as needed
• 7 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
• 8 Using your moistened fingers, press on the dough balls to form disks about 1/4 inch thick and 2 inches wide
• 9 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
• 10 Let the cookies cool completely on the sheet before frosting
• 11 Make the frosting: Once the cookies have cooled, in a large bowl, combine the chocolate chips, cream and salt
• 12 Microwave the mixture at 50 percent power, stirring every 30 seconds, until melted and smooth, 1 to 3 minutes
• 13 Whisk the cocoa, confectioners' sugar and vanilla into the chocolate mixture until smooth
• 14 (The frosting should be the texture of thick brownie batter and register about 95 degrees on an instant-read thermometer
• 15 )
• 16 Frost the cookies: Flip the cookies on the sheets
• 17 Spoon about 2 tablespoons of frosting over the flat side of each cookie to form a mound
• 18 Let the cookies sit at room temperature until the frosting is set, about 3 hours, before serving