Berger Cookies

Ingredients for the cookies: 1 cup (2 sticks, 8 ounces) unsalted butter 1 1/2 teaspoons salt 2 teaspoons vanilla extract 1 T baking powder 1 1/2 cups (10 1/2 ounces) white granulated sugar 3 large eggs 4 1/2 cups (19 ounces) all purpose flour 1 cup (8 ounces) milk * * * * * Ingredients for the chocolate icing: 3 1/2 cups (21 ounces) semisweet chocolate chips 4 ounces unsweetened baking chocolate 2 T light corn syrup 4 T unsalted butter 1 1/2 cups (12 ounces) heavy cream Preparing the cookies: In a large mixing bowl, cream together the butter, salt, vanilla, and baking powder. Beat in the sugar, then the eggs, one at a time, beating well after each addition. Add the flour to the wet ingredients alternately with the milk, beginning and ending with the flour. Do this gently; there’s no need to beat the batter. Using a muffin scoop, or a 1/4-cup measure, drop the dough onto the prepared cookie sheets. Flatten each mound of dough to a circle about 3-inches across with wet fingers. Leave 2- to 2 1/2-inches between each cookie, for expansion. Bake the cookies for about 11 minutes, or until they’re a mottled brown on the bottom (carefully tilt one up to look), but not colored on top. You may see the barest hint of browning around the edges, but these cookies are supposed to be soft and cakelike, so don’t overbake them. Cool the cookies on the pan for 5 minutes, then transfer them to a rack to cool completely. * * * * * Preparing the icing: Place the chocolate chips, baking chocolate, corn syrup, butter, and cream into a large microwave-safe bowl, or into a large saucepan. Heat the mixture till it’s very hot; the cream will start to form bubbles. Remove from the heat, and stir until smooth. Let cool to room temperature; this will take at least a couple of hours, so plan accordingly. When completely cool, beat with an electric mixer for 6 to 7 minutes, until the icing lightens in color just a bit, and thickens just slightly. Allow to set, then store airtight in a single layer. Makes 24 cookies