Saw this recipe in Cooks Country Big Thanksgiving Cookbook and since I have book group coming tonight, thought this might be fun to serve. I probably should put some spider legs on them, since Halloween is right around the corner, but I think I will be civil and boring today. But these cookies are mouth-watering relish! I just had one with my coffee for breakfast! Yummy!
The magazine has lots of interesting information, suggestions and the other recipes look good too. I might have to try the Dutch Apple Pie or the easy Fish & Chips. When I make a pie and only eat one slice, I take it to my local fire station so it can be enjoyed and not thrown out. They seem to look forward to the treats I drop by.
WHY THIS RECIPE WORKS
This Baltimorean cookie has gained a cult following thanks to the 1/2-inch layer of fudgy chocolate frosting perched on its cakey, lightly sweet vanilla cookie base. For our version, we creamed butter with sugar and used cake flour instead of all-purpose to create a soft, fluffy cookie base. For the signature sweet-yet-ultrachocolaty frosting, a combination of milk chocolate chips and Dutch-processed cocoa gave us the best chocolate flavor; heavy cream and confectioners’ sugar helped us nail the correct texture. Keeping the frosting between 90 and 100 degrees (which makes it the texture of thick brownie batter) ensured that it was easy to mound a hefty 2-tablespoon helping onto each cookie.
Makes 24 cookies ( I only got 16)
|2||cups (8 ounces) cake flour|
|1 ½||teaspoons baking powder|
|8||tablespoons unsalted butter, softened|
|¾||cup (5 1/4 ounces) granulated sugar|
|1||large egg white|
|1 ½||tablespoons heavy cream|
|1 ½||teaspoons vanilla extract|
The consistency of the frosting should resemble that of a thick brownie batter. It should mound and slowly spread over the cookies. It’s OK if some of the frosting drips down the sides of the cookies. If the frosting’s temperature drops below 90 degrees, it may become too thick to spread. To bring it back to its proper consistency, simply microwave it at 50 percent power in 5-second intervals, whisking after each interval. Our favorite Dutch-processed cocoa powder is Droste Cocoa.
1. FOR THE COOKIES: Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk flour, baking powder, and salt together in bowl; set aside. Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.
2. Add egg white, cream, and vanilla and beat until combined. Reduce speed to low and add flour mixture in 3 additions until incorporated, scraping down bowl as needed.
3. Working with 1 heaping tablespoon dough at a time, roll into balls and space 2 inches apart on prepared sheets, 12 per sheet. Using your moistened fingers, press dough balls to form disks about 1/4 inch thick and 2 inches in diameter. Bake, 1 sheet at a time, until cookies are just beginning to brown around edges, 8 to 10 minutes, rotating sheet halfway through baking. Let cookies cool completely on sheet.
4. FOR THE FROSTING: Once cookies have cooled, combine chocolate chips, cream, and salt in large bowl. Microwave chocolate mixture at 50 percent power, stirring occasionally, until melted and smooth, 1 to 3 minutes. Whisk cocoa, sugar, and vanilla into chocolate mixture until smooth. (Frosting should be texture of thick brownie batter and register about 95 degrees.)
5. Flip cookies on sheets. Spoon 2 tablespoons frosting over flat side of each cookie to form mound. Let cookies sit at room temperature until frosting is set, about 3 hours. Serve. (Cookies can be stored in airtight container at room temperature for up to 2 days.)