After cooking our way through 38 pounds of chocolate, we came up with a recipe that honors the Baltimore original.
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.
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