These cookies are popular in Baltimore, MD.
1 Cup (2 sticks, 8 oz) unsalted butter
1-1/2 tsp salt
2 tsp Vanilla Extract
1 Tbsp baking powder
1-1/2 Cups granulated sugar
3 large eggs
4-1/2 Cups Flour
1 Cup milk
3-1/2 Cups semisweet chocolate chips
4 oz unsweetened baking chocolate
2 Tbsp light corn syrup
4 Tbsp unsalted butter
1-1/2 Cups heavy cream
Preheat the oven to 400°F. Lightly grease (or line with parchment) two baking sheets.
Make the cookies: In a large mixing bowl and using an electric mixer, cream together the butter with the salt, vanilla extract, and baking powder. Slowly add the sugar, then the eggs, one at a time, beating well after each addition.
Alternating with the milk, gently add the flour to the mixture, beginning and ending with the flour.
Using a muffin or ice cream scoop, scoop the dough and drop it onto the prepared cookie sheets. Flatten each mound of dough to a circle about 1-1/2″ across with the bottom of a buttered drinking glass or measuring cup. Leave 2″ to 2-1⁄2″ between each cookie, for expansion.
Bake the cookies for about 11 min, or until they’re brown on the bottom (carefully tilt one up with a spatula to check), but not yet browned on top. These cookies are supposed to be soft and cake-like, so be careful to not over-bake them.
Remove the baking sheets from the oven, cool the cookies on the pan for 5 min, then transfer them to a rack to cool completely.
Make the icing: Melt and combine the chocolate chips, baking chocolate, corn syrup, butter, and cream into a large heatproof bowl held over a pan of simmering water (or use a large heavy saucepan over low heat). Heat the mixture till it’s very hot, stirring continuously; the cream will start to bubble.
Remove icing mixture from the heat, and stir until smooth and completely combined. Allow to cool to room temperature, at least two hours. Once the icing is completely cooled, whip it with an electric mixer for 6 to 7 min, until the icing lightens in color just a bit, and thickens just slightly.
Spread each cookie with a generous 3 Tbsp of chocolate icing, leaving a narrow, frosting-less margin around the outside edge of each cookie. Allow to “set”, then store cookies airtight in a single layer.
Makes about 2 dozen 3-1/2″ cookies.