Sunday, March 22, 2009

HOMEMADE BERGER COOKIES

Perhaps you have been to Baltimore, MD and found yourself peering at a dark chocolate covered biscuit like cookie. Berger's cookies as far as I can tell can only be found within the "Balmer" area. I first had one many a year ago and though I can't say I am as mesmerized by them as I once was (the ingredients are quite scary), I do find them a fascinating regional treat. Much like the whoopie pie or the It's It and what is not to like about a cakey cookie and a thick ganache top??

The first two pics are of the store bought original that Marty was so kind to bring back for me on a recent Lp buying trip. I poked around the web a bit trying to frankenstein together a recipe and decided to cull from some whoopie pie cake recipes. A simple ganache would make my thick shiny icing. As you can see from the pics, my ganache, (which was vegan as I had no cream at home) did not keep it's shine. I know better than to not measure when baking but I figured a recipe as simple as Ganache (one part cream, two parts choc) would lend itself to some messing around. Wrong. The end result is very pleasant just not exactly what I am seeking. The recipe below is what I did, I would suggest finding a tried and true ganache if you intend to try these out. These will make a fine bring along dessert to picnics this summer once I get the ratios right.









Cakey cookies
3 ½ cups all-purpose flour
1 ¼ teaspoons baking powder
1 ¼ teaspoon baking soda
½ teaspoon salt
2/3 cup vegetable oil
½ cup yogurt
1 ½ cups granulated sugar
½ cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract

Oven at 350F
Sift together the flour, baking soda, baking powder and salt.
Beat together the oil and sour cream for 1 minute until combined.
Add the sugars, then eggs one at a time.
Stir or slowly beat in the flour mixture. Chill for at least half hour
Parchment line a cookie sheet.
Pipe the batter out into small rounds. I oiled my fingers and pressed them down. onto a parchment lined cookie sheet.
Bake for 8 minutes or up to 12 if your circles are large.

Vegan Ganache (two parts choc, one part soy)

Bittersweet or dark choclolate
soy milk
1-2 tblsp maple syrup
Chop up your chocolate
Put chocolate and syrup in a stainless steel or glass bowl over simmering water. In another pan bring Soy Milk to a boil. Take off heat and pour over chocolate and syrup until smooth and melted. Take each cookie and using a fork, stab it beneath and dip the domed side into the ganache, swirling to cover, place on parchment to set.

2 comments:

  1. Looks YUM to me! Yours look better than the packaged ones!

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  2. Mmm, you just reignited a Berger cookie fire within me! I went to college in Balmur, you know, but I had totally forgotten about these cookies. They are super delish. What a score!

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