BALTIMORE BERGER COOKIES

Steps:

• 1 Make the cookies: Preheat the oven to 350 degrees with the rack in the middle
• 2 Line 2 rimmed baking sheets with parchment paper
• 3 In a medium bowl, whisk together the flour, baking powder and salt
• 4 In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes
• 5 Add the egg white, cream and vanilla and beat until combined
• 6 Reduce the speed to low and add the flour mixture in 3 additions until incorporated, scraping down the bowl as needed
• 7 Working with 1 heaping tablespoon of dough at a time, roll into balls and space 2 inches apart, with a maximum of 12 per sheet
• 8 Using your moistened fingers, press on the dough balls to form disks about 1/4 inch thick and 2 inches wide
• 9 Bake, 1 sheet at a time, until the cookies are just beginning to brown around the edges, 8 to 12 minutes, rotating the sheet halfway through baking
• 10 Let the cookies cool completely on the sheet before frosting
• 11 Make the frosting: Once the cookies have cooled, in a large bowl, combine the chocolate chips, cream and salt
• 12 Microwave the mixture at 50 percent power, stirring every 30 seconds, until melted and smooth, 1 to 3 minutes
• 13 Whisk the cocoa, confectioners' sugar and vanilla into the chocolate mixture until smooth
• 14 (The frosting should be the texture of thick brownie batter and register about 95 degrees on an instant-read thermometer
• 15 )
• 16 Frost the cookies: Flip the cookies on the sheets
• 17 Spoon about 2 tablespoons of frosting over the flat side of each cookie to form a mound
• 18 Let the cookies sit at room temperature until the frosting is set, about 3 hours, before serving