Berger Cookies Food

BERGER COOKIES

Steps:

• Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or a silicon mat.
• Beat butter, salt, vanilla, and baking powder until smooth. Add sugar and beat until creamy. Beat in the egg.
• Add the flour alternately with the milk in 2-3 additions, mixing between each addition just until combined. Do not overmix.
• Use a small cookie scoop to drop about 1 tablespoon of dough onto the parchment paper for each cookie, spacing them 2-3 inches apart so they have room to spread when they bake. Wet your fingers or the bottom of a glass and gently press each cookie to flatten slightly into a circle roughly 1 1/2" in diameter.
• Bake for 9-11 minutes. The cookies are done when they are lightly browned on the bottom but still pale on top, with only the slightest bit of browning around the edges. Don't overbake.
• Make the icing while the cookies cool by heating the chocolate chips, corn syrup, and cream in a medium microwave-safe bowl for 60-90 seconds, stopping every 20 seconds to stir until completely melted. Add the vanilla, powdered sugar, and salt. Beat well using a hand mixer until smooth. Let the icing cool slightly before decorating the cookies. If it is too warm, it will run off the cookies.
• Dip the bottoms of each cookie into the warm icing then place them upside down on the baking sheet and top each cookie with more chocolate icing until it is all used up. It will be a lot of chocolate on each cookie, but it's delicious!
• Let the cookies sit out at room temperature until the icing has set, then transfer the cookies to an airtight container and store on the counter at room temperature for 3-4 days.
• These cookies can also be frozen for 2-3 months. Just thaw on the counter before enjoying.
• Recipe adapted slightly from King Arthur Flour. https://www.kingarthurbaking.com/recipes/baltimore-berger-cookies-recipe

COPYCAT BERGER COOKIES

Steps:

• Preheat oven to 400°. Beat butter, baking powder, salt and vanilla until combined. Add sugar; beat until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour alternately with sour cream, beginning and ending with flour; do not overmix., Drop by 3 tablespoonfuls onto greased baking sheets. With wet fingers, flatten each into a 3-in. circle., Bake 10 minutes or until edges start to brown. Cool on pan 5 minutes; remove to wire racks to cool completely. , For icing; in a small saucepan, stir icing ingredients over low heat just until chocolate melts and mixture is smooth. Remove from heat; cool to room temperature. Using a hand mixer, beat on high until mixture thickens and becomes lighter in color, 6-7 minutes. , Spread 2 Tbsp. icing over flat side of each cookie; let stand until set. Store in an airtight container in the refrigerator.

COPYCAT BERGER COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Position oven racks in top and bottom thirds of oven. Line two large rimmed baking sheets with parchment paper.
• Beat butter, vanilla, baking powder, and salt together in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until creamy, about 3 minutes, scraping down the sides of the bowl as needed. Beat in sugar on medium-high speed until smooth, about 1 minute. Add egg; beat on low until just combined, scraping down the sides of the bowl as needed. Alternately add flour and milk on low speed, beginning and ending with flour, until just combined.
• Drop slightly rounded tablespoons of dough 2 inches apart onto the prepared baking sheets. Roll dough with floured hands into balls, then gently flatten each ball to a 1 1/2-inch wide circle.
• Bake in the preheated oven, rotating pans halfway through, until golden brown on bottoms, about 10 minutes. Place pans on wire racks; let cool completely on pans, about 30 minutes.
• Meanwhile, bring 1 inch of water in a small saucepan to a boil over medium-high heat; reduce heat to medium. Place chocolate chips, cream, corn syrup, and vanilla for icing in a medium, heat-proof bowl; place bowl over simmering water in the saucepan; cook over medium heat, whisking constantly, until chocolate is melted and mixture is combined, about 5 minutes. Remove bowl from heat; whisk in 1 cup plus 2 tablespoons confectioners' sugar and salt until smooth and thickened, 2 minutes.
• Dip the flat side of each cookie into the warm icing; return to the baking sheet, chocolate-side up. Let cookies and chocolate cool slightly, uncovered, to room temperature, about 10 minutes. Spread remaining icing evenly over chocolate-dipped cookie tops (about 1 tablespoon each). Let sit at room temperature, until icing is completely set, about 1 1/2 to 2 hours.

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.