And we have approximately 23 bookmarked recipes for homemade Girl Scout cookies.
And now? Berger Cookies.
When will it end?! We need to stop making at home versions of the store bought treats otherwise we are going to be in some serious, SERIOUS trouble.
See, we were ok with the Almond Joys, the patties and the truffles. We know we can have those things whenever we want (CVS is only a block away), so we're not quite as likely to gorge ourselves on the homemade versions.
But Bergers? Yeah, see we can't get these at CVS. We can't even get them at the fabulously overpriced gourmet stores. You know where you can get them? Baltimore. That's where.
Oh, and now, your kitchen.
This is bad. This is so bad. At least when the cookies were way down there in Baltimore we could control ourselves. You know, being like 5 states away and everything.
But we're rather worried that control may have gone straight out the window since there are about 24 homemade Bergers sitting on the counter. Er, wait, make that 22. Ugh fine, 20.
See!?! It's started already! We're losing control!
Maybe you cupcakes will have more luck limiting your hourly consumption to one cookie, instead of oh, you know, say, 7. Although, unless you have some sort of industrial strength willpower we're not quite sure how you'll be able to.
These cake-like cookies are kind of amazing. And obviously by kind of, we mean totally.
Because there's the cookie (which let's face it we have a hard enough time resisting) and then, THEN, there's the icing.
And yes, you're seeing that right, the icing is as thick as the cookie. Because why should the cookie be the star of the show you know? Give that icing a chance, equal opportunity baking!
Oh dear, we're down to 18. Send help.
Makes 24 cookies
Adapted from King Arthur Flour
For the cookies:
1/3 cup butter, room temperature
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 cup sugar
1 1/2 cups flour
1/3 cup milk
For the icing:
2 cups semisweet chocolate chips
1 1/2 tablespoons light corn syrup
1 teaspoon vanilla
3/4 cup heavy cream
1 1/2 cups confectioners’ sugar
Preheat the oven to 400 F. Line 2 baking sheets with parchment paper of Silpat mats and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, salt, vanilla, and baking powder. Add in sugar, then egg and blend to incorporate. With the mixer on low, alternately add the flour and milk, beginning and ending with the flour. Mix until just blended.
Drop teaspoon sized drops of dough onto the prepared baking sheets, spacing about 3 inches apart. Using the bottom of a greased glass, flatten each cookie to about 1 1/2 inches.
Bake for 10-11 minutes until the bottom of the cookies are just beginning to brown. Be sure not to overbake the cookies, they should be soft and cake-like. Cool cookies on pans for 5 minutes before transferring to a rack to cool completely.
While the cookies are cooling, make the icing. Place chocolate chips, corn syrup, vanilla and cream in a microwave safe bowl and microwave in 30 second intervals until chocolate begins to melt. Stir mixture until smooth. Add in confectioners' sugar and stir until blended completely. Allow icing to cool to room temperature.
Dip the bottom of the cooled cookies into the icing and place icing side up on baking sheets. After all cookies have been dipped, dollop remaining icing on top of iced cookies (you want LOTS of icing!) and evenly spread using a small knife. Allow icing to set. Store cookies in an airtight container at room temperature.
Note: Icing will set completely in about 6 hours, but you can of course eat them before it has set. Just don't store them until the icing is hardened.