BALTIMORE’S FAMOUS BERGER COOKIES

While I’m in Alaska for the arrival of my sister’s sixth baby boy – yes SIX…they now have a sub for a basketball team – we all had the craving for the famous thick and fudgy Baltimore Berger Cookies. Having Berger Cookies shipped to Alaska is insanely $$$ and not an option, so my sister and I searched the web and decided to try King Arthur Flour’s Berger Cookie recipe.  Result – it’s a winning recipe, be sure to read the great reviews.

I whipped these cookies up for my sister and the family and they turned out great, we loved them. The cookies are pretty darn close to the original. If you’ve never had a Berger cookie, you would never know the difference. The cookie portion is a great copycat. The chocolate icing is a little more rich than the original, but the texture is perfect. Overall, it’s a great copycat for one of my favorite cookies. I can’t wait to make these back home for family and friends.

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

• 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.
• Get full instructions : www.kingarthurflour.com

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