Say Hello to my very favorite cookie — ever. Hello, favorite cookie, ever. [muah!]
It’s not a fancy, perfectly decorated work of art. It doesn’t contain the latest culinary flavor faves. It’s simple, really: a soft vanilla cookie slathered in whipped dark chocolate ganache. But. it. is. so. good.
When Lindsay of Love & Olive Oil announced that she and Julie of The Little Kitchen were hosting their first annual Food Blogger Cookie Swap, it took me all of two seconds to (1) sign-up to participate, and (2) decide which cookie recipe to use.
This cookie is so tasty and addictive, a friend of mine actually requested it for her birthday … instead of a birthday cake.
I would totally love to take credit for this cookie, but I would be doing a double injustice: it’s based on the ridiculously delicious Berger cookie, the famous and much beloved invention of DeBaufre Bakeries in Baltimore, and, this version is adapted from a recipe developed by the lovely peeps at King Arthur Flour, sporting the aforementioned whipped ganache topping instead of the super-rich fudge topping of the original. I love both, but whipped ganache holds a special place in this girl’s chocolate-lovin’ heart.
Yeah, they’re not the prettiest things. But that’s okay: once you make them, you probably won’t want to share.
My friend with the birthday? I brought 4 dozen cookies to her birthday party. I didn’t get one.
About the Food Blogger Cookie Swap: I signed up on a whim, and I’m so glad I did. I met some fantastic bloggers, and received 3 dozen delicious cookies to boot. Over 620 people participated, sending 22,000 cookies around the world. Amazing!
The full round-up of cookie swap recipes will be available on Wednesday — I’ll post the link with my Wednesday recipe. At the risk of incurring cookie overload, you’ll want to check out all the baking creations by my fellow participants — beautiful!
Secret Stash Cookies
adapted from KingArthurFlour.com
Prep Time: 30 minutes
Bake time: 12 minutes
Yield: 36 cookies
Rich Chocolate Icing:
1 cup semi-sweet chocolate (chopped or chips)
1 cup dark chocolate (chopped or chips)
1 tablespoon light corn syrup
1 teaspoon vanilla bean extract or paste
3/4 cup heavy cream
1 1/2 cups confectioners’ sugar, sifted
1/2 cup unsalted butter
3/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons baking powder
3/4 cups sugar
2 1/4 cups unbleached all-purpose flour
1/2 cup milk
To make the icing: Place the chocolate, corn syrup, vanilla, and cream to a large microwave-safe bowl. Heat the mixture until it’s hot and the cream is bubbling slightly. Stir until smooth. Beat in the confectioners’ sugar. Let set at room temperature for several hours until firm.
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.
Add the flour to the wet ingredients, alternating with the milk, beginning and ending with the flour. Mix only until flour is incorporated; overmixing might toughen the cookies.
Using a teaspoon cookie scoop, drop the dough onto the prepared cookie sheets. Gently flatten each mound of dough to a circle about 1 ½” across with wet fingers. Leave about 2″ between each cookie, for expansion.
Bake the cookies for 11 to 12 minutes, or until they’re a mottled brown on the bottom (carefully tilt one up to look), but not colored on top or on the edges. These cookies should 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.
When the icing has set, scrape into the bowl of a mixer and whisk with the whip attachment, scraping down the bowl occasionally. The icing is ready when it lightens in color and is very soft and pliable.
Use a small spatula to spread a generous amount of icing on the bottom of each cookie. (Icing the bottom allows you to really pile on the icing. On the original Berger cookie, the icing is as thick as the cookie. Good move!) Allow the cookies to sit out until the icing has completely set, then store in a single layer in an airtight container.