Berger Cookies, My Version
These cookies, well the original, have quite a following. They are available only in the Baltimore area or by mail, and the recipe seems to be a closely guarded secret. Others have tried to come close but it just doesn't ever seem to be quite right.
These are intensely vanilla, soft and cakey, moist, with a thick layer of chocolate ganache on top. If they aren't what you are looking for, you still might like to give them a try and tweak the recipe to be a bit closer. Eventually we will get it right, I am sure.
Expect these to disappear quickly. Very quickly.
And do me a favor? Leave a comment and let me know what you think.
Berger Cookies a la Baking Delights
Makes 24- 48 depending on how big you make them
2 cups sugar
1 cup unsalted butter
2 cups buttermilk
2 tsp. baking soda
5 c. flour
1/2 tsp salt
1 tsp. baking powder
1 1/2 tbs vanilla
Cream sugar, butter and eggs. Add vanilla. Sift together flour, salt soda, and baking powder and add to the creamed mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Drop by tablespoon fulls on greased cookie sheets, or sheets covered with parchment or silicone.
Bake at 350 degrees for about 15 minutes or until cookies spring back when touched.
6 oz milk chocolate chopped
6 oz dark chocolate chopped
6 oz bittersweet chocolate chopped
1 c heavy cream
Bring heavy cream just to a boil and remove from heat. Stir in chocolate until it is melted and smooth. Allow to cool slightly, to a thick but spreadable consistancy. Smear over tops of cookies in a thick, 1/2 inch layer.