Soft, chewy vanilla cookies topped with ganache-like chocolate. What could be better?
Baltimore Berger Cookie
For the cookies
- 2 cups cake flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (room temperature)
- ¾ cup granulated sugar
- 1 egg white
- 1½ tablespoons heavy cream
- 1½ teaspoons vanilla extract
For the frosting
- 3 cups milk chocolate chips
- 1¼ cups heavy cream
- ¼ teaspoon salt
- 1⅔ cups Dutch-processed cocoa powder
- 1¼ cups powdered sugar
- 1½ teaspoons vanilla extract
Make the cookies
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Preheat oven to 350 F. Mix together the flour, baking powder, and salt; set aside.
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Beat the butter and sugar in an electric mixer until fluffy, about 3 minutes. Add the egg white, heavy cream, and vanilla, and mix until combined. Add the flour mixture in three additions, scraping down the bowl between each addition.
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Using a small cookie scoop (or a heaping tablespoon of dough), roll into balls and place on parchment paper lined cookie sheets, 12 per sheet. Wet fingertips and press dough balls into disks.
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Bake 8 to 10 minutes, rotating the sheet halfway through baking. Cookies should just start to brown around the edges
Make the frosting
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In a microwave-safe bowl, mix chocolate chips, cream, and salt. Microwave at 50% power, in one-minute intervals, stirring after each minute, until fully melted (about 3 minutes). Whisk in cocoa powder, powdered sugar, and vanilla until smooth.
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Flip cookies over on the baking sheets, and spoon frosting onto flat side of each cookie. Let the cookies sit at room temperature about 3 hours until the frosting sets.
Adapted from browneyedbaker .