Baltimore Berger Cookies

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

  1. Preheat oven to 350 F. Mix together the flour, baking powder, and salt; set aside.

  2. 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.

  3. 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. 

  4. Bake 8 to 10 minutes, rotating the sheet halfway through baking. Cookies should just start to brown around the edges

Make the frosting

  1. 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. 

  2. 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 .

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