Classic Baltimore Berger Cookies

These cookies are absolutely delicious. 
Berger cookies are not very well-known, but the best way to describe them is like a black and white cookie. They have a super simple cake-like cookie base with a rich, dark chocolate ganache on top. If you have never made these you should whip up a batch because they are deliciousssss.

Baltimore Classic Berger Cookies

Ingredients for Cookies
1 cup unsalted butter
1 3/4 cups white sugar
4 eggs
1 cup milk
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon vanilla extract
2 1/2 cups cake flour
1/2 teaspoon salt

Ingredients for Chocolate Ganache
4 tablespoons corn syrup
2 cups heavy cream
24 ounces dark chocolate, chopped into small pieces (or 2 (11.5oz bags of chips)

Directions
1. Preheat oven to 375 degrees F (190 degrees C) and prepare two large baking sheets by greasing with butter or non-stick spray.

2. In a medium bowl, cream together butter and sugar until totally smooth. Beat in the eggs one at a time, then stir in the milk and vanilla.

3. In a separate bowl, sift cake flour, all-purpose flour, baking powder, and salt.

4. Gradually add your dry ingredients into the wet mixture until well combined. Drop tablespoonfuls of the dough 2 inches apart on your prepared baking sheets. Try and press them down so they are even circles. It's OK if some are a little weird. You don't want to make them too thin.

5. Bake on the middle rack about 8-10 minutes until firm, but not brown. Cool completely.

6. In a small saucepan combine the corn syrup and heavy cream. Bring to a low simmer and add the chocolate. Stir until smooth. Remove from the heat. You could also do this over a double boiler if you are worried about burning your chocolate.

7. With a spoon, coat each cookie with a good amount of chocolate frosting. If your ganache is too runny let it cool for a bit so it hardens slightly. Set on waxed paper until firm or place in fridge. I store mine in the refrigerator and let them sit at room temp. for 20 min before serving.

NOTE: If you want these to be more like black and white cookies I recommend using semi-sweet or milk chocolate instead of dark.