Baltimore Berger Cookies (Copycat Recipe)

BALTIMORE BERGER COOKIES (Copycat Recipe)

7/8/2022

I’ll never forget the first time I had a Berger Cookie while visiting Baltimore! If you've had one, you know how good these are - if you haven't, you're in for a treat! Everyone LOVES this copycat recipe for Berger Cookies, a Baltimore cookie and legend! With a vanilla cookie base and a signature half inch of silky fudge frosting swirled on top, it’s easy to see why these cookies have a cult following! And for qwirky fun, these cookies are frosted UPSIDE DOWN to hold the maximum amount of fudge frosting, with a fun little signature wobble on the bottom!

Baltimore Berger Cookies (Copycat Recipe)

WHAT'S THE STORY BEHIND BERGER COOKIES?

One of my favorite places to visit is Baltimore! You may think of steamed blue crabs and the fabulous fresh seafood at the wonderful restaurants in the Inner Harbor, including my favorite McCormick & Schmicks Seafood & Steaks (they have a FABULOUS cookbook!), Phillips Seafood and the Rusty Scupper.

The locals also know of another favorite – Berger Cookies, that are a cookie-lovers dream!
Introduced to Baltimore in 1835 by the German Berger family at the city's DeBaufre Bakeries, these soft cake-like cookies are covered with a thick layer of rich fudge frosting. Berger Cookies are famous throughout the state, and have won numerous awards, including the “Best of Baltimore Award”. You can order these signature cookies online and have them shipped, but there’s just something about a fabulous Berger Cookie baked at home, warm from the oven and covered with warm fudge frosting!

Baltimore Berger Cookies (Copycat Recipe)

FOR PERFECT COOKIES EVERY TIME, USE THE RIGHT INGREDIENTS!

For gourmet cookies, only the best ingredients will give you the texture, richness and depth of flavor we all crave. Make sure to use fresh ingredients for the best results!

Butter: I recommend using a good quality unsalted butter for this recipe. I use Kerrygold or Land O Lakes Unsalted Butter and avoid generic/bargain brands of butter, which often contain water. Make sure that the butter is softened for your cookie dough, and icy cold for the streusel.
Granulated Sugar: This recipe uses granulated sugar in the cookie dough, and confectioners sugar in the fudge frosting. I recommend Domino Pure Cane Sugar or C&H Sugar.
Eggs: For the best cookie dough, always use large eggs, and at room temperature.
Pure Vanilla Extract: Always use pure vanilla extract for the best flavor in cookies. For something different you can also use Vanilla Bean Paste for an extra depth of flavor in this recipe.
Flour: King Arthur All Purpose Unbleached Flour is my favorite for cookies (it contains more gluten than other brands). Pillsbury All Purpose is my back-up, but weighs differently – make sure to adjust as necessary. (For reference, King Arthur is 120g per cup, Pillsbury is 129g per cup.)
Milk Powder: The secret ingredient in these cookies!
Baking Powder: Make sure that you use “aluminum-free” baking powder to avoid a tinny flavor. Rumford is one of the oldest and trusted brands, and my favorite for consistent results!
Salt: To avoid a tinny flavor, never use iodized salt in cookies, cakes or brownies. Morten Non-Iodized Table Salt is my preferred brand for cooking and baking. For sea salt flakes, I recommend Maldon Sea Salt Flakes.
Chocolate Chips: For the BEST fudge frosting, use the best quality chocolate chips! I recommend Guittard or Ghirardelli for best flavor and consistency!
Espresso Powder: To ramp up the chocolate flavor, try adding ½ teaspoon of instant espresso powder to the frosting. It adds a depth of flavor second to none!

Baltimore Berger Cookies (Copycat Recipe)

MILK POWDER IS THE KEY TO BETTER COOKIES, BROWNIES & CAKES!

The best thing about baking homemade treats is that you can make hundreds of different delicious things using the same few ingredients. Cakes, cookies, pastries and brownies all start more or less the same way – with flour, sugar, eggs and butter.
Making perfectly textured cakes or crisp and chewy cookies is usually more about baking technique than about ingredients, but there is a secret ingredient that can make almost every baked good taste better – Milk Powder!
Milk powder, which is also called powdered milk (and should not be confused with malted milk powder) is essentially milk in its most concentrated form. It adds fat, protein and flavor in a way that doesn’t mess with the liquid portion of your baking, and adds a bonus layer of richness, sweetness and creaminess to pretty much anything you bake. It’s the “secret weapon ingredient” that works magic when it’s added to a recipe – it makes frostings and ice creams creamier, denser and silkier, and cookies and brownies chewier. It helps breads rise higher, and flatbreads and pastry more tender.
Adding just a tablespoon of nonfat milk powder to your flour, baking powder, baking soda and salt, before you combine them with softened butter, sugar and eggs, adds depth to baked goods. If you are using cocoa powder or chocolate chips in your recipe, it intensifies the flavor of chocolate – making regular chocolate taste more luxurious and vanilla flavor more magical. It is the secret ingredient in these famous Baltimore Berger Cookies!

Baltimore Berger Cookies (Copycat Recipe)

BALTIMORE BERGER COOKIES (Copycat Recipe)

Baltimore Berger Cookies (Copycat Recipe)

INGREDIENTS:
COOKIES:
1 cup unsalted butter (softened)
2 large eggs (room temperature)
3 cups (370g) all purpose flour
2 tablespoons cornstarch
1 tablespoon milk powder
2 teaspoons baking powder
1 cup (200g) granulated sugar
1 tablespoon pure vanilla extract

CHOCOLATE FUDGE FROSTING:
2 cups (340g) milk chocolate chips
¾ cup heavy cream
1 cup (130g) powdered sugar
1/2 cup (50g) Dutch-processed cocoa powder
½ teaspoon King Arthur espresso powder
¼ teaspoon salt
1-1/2 tablespoon (28g) pure maple syrup (NOT pancake syrup!)
1 teaspoons pure vanilla extract

HOW I MAKE THESE:

Set eggs and butter out to come to room temperature (this helps them incorporate into the cookie dough better).
Preheat oven to 350 degrees. Line three baking sheets with parchment paper; set aside.
PREPARE COOKIES: In a medium bowl, whisk together the flour, cornstarch, milk powder and baking powder; set aside.
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until completely creamy and fluffy (about 3 minutes).
Scrape down the sides and add in the eggs one at a time, beating well between each is fully mixed in.
Add vanilla extract and beat until well combined..
Scrape down the sides and add in the flour mixture, ½ at a time, mixing just until blended; add remaining flour mixture and again mix just until blended. This cookie dough will be really soft and creamy!
Using a large cookie scoop (3 Tablespoon size), scoop out cookie dough and roll into a ball with your hands. Repeat with remaining dough.
Place six cookie dough balls on each baking sheet, leaving room between each cookie as the cookies will spread when they bake.
Flatten the cookie dough by gently pressing your palm or fingers down gently to slightly flatten each cookie to about ½-inch thick.
Bake for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy. Every oven is a little bit different, so watch your first batch when baking and time accordingly. DO NOT OVERBAKE, as these will lose their softness.
Remove from oven and allow cookies to cool on the baking sheets.
PREPARE FUDGE FROSTING: Once cookies have cooled, combine chocolate chips, cream, and salt in large bowl. Microwave chocolate mixture at 50 percent power in 30 second increments, stirring between each, until melted and smooth. 1 to 3 minutes. Whisk powdered sugar, cocoa powder, espresso powder, maple syrup and vanilla into chocolate mixture until smooth. (Frosting should be texture of thick brownie batter and register about 95 degrees.)
With a hand mixer, beat on medium speed until smooth; add additional milk or half & half as necessary until you the frosting is spreading consistency. If your frosting is too thin, add a little bit of powdered sugar and beat until light and fluffy.
FROST & DECORATE: Flip cooled cookies upside down on the baking sheets. Spoon about ¼ cup frosting on flat side of each cookie; swirl with the back of a spoon to create a mound of fudge frosting.
Let cookies sit at room temperature until frosting is set, about 2 hours.
Once the frosting is set, store in an airtight container at room temperature for up to 3 days (or chill in the fridge until ready to serve). Allow frosted cookies to set completely before storing – keep parchment paper between each layer or place cookies in individual self-sealing bags for easy freezing and serving.

YIELD: Makes 18 (four-inch) cookies)

RECIPE NOTES:

WEIGH INGREDIENTS CAREFULLY FOR BEST RESULTS: If I can only share one baking secret with you, always use a DIGITAL KITCHEN SCALE. You can use measuring cups and spoons for most recipes, but using a digital scale makes for the more consistent and efficient baking. Take this from someone that bakes A LOT!

FUDGE FROSTING CONSISTENCY: The consistency of the frosting should resemble thick brownie batter. It should mound and slowly spread over the cookies when swirled with the back of a spoon. If the frosting becomes too thick to spread, to bring it an easy spreading consistency simply microwave at 50 percent power in 5-second intervals, whisking after each interval.

TO KEEP THESE COOKIES SOFT: These cookies will stay soft and fresh in an air-tight container refrigerated for up to 3 days or refrigerated for up to 7 days. These cookies are best the day you make them – the fudge frosting may cause the cookies to soften up after a day or two.

MAKE AHEAD TIP: Baked and frosted cookies freeze well for up to 1 month. You can also bake the cookies and freeze UNFROSTED for up to 2 months – simply defrost and then frost before you plan on serving.

BEFORE FREEZING: With frosted cookies, it’s important to freeze the cookie prior to placing them into a container so that the frosting remains intact. Place all frosted cookies on a parchment paper lined baking sheet and pop it in the freezer. Once the icing is set and hard (usually an hour) or the cookies are frozen solid, the cookies can be frozen in containers with parchment paper between layers, or bagged individually.

FOR PARTIES: I package cookies individually in self-sealing clear cellophane cello bags (Pack It Chic are my favorite brand). Make sure the frosting is completely set before packaging. To make ahead, place individually wrapped and sealed cookies in a larger airtight container and refrigerate or freeze. Thaw frozen cookies in the refrigerator or on your countertop before serving - you are trying to minimize moisture during defrosting, which can cause your frosting to bloom and the cookie to soften.

Original recipe created by Snowflakes & Coffeecakes April 2018; revised and reposted July 2022.

© SnowflakesandCoffeecakes. All images, attachments & content are copyright protected. All rights reserved. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to www.snowflakesandcoffeecakes.com for the recipe.

Tried it and loved it? Snap a picture and share it with me on Instagram @SnowflakesandCoffeecakes and by using the hashtag #SnowflakesandCoffeecakes.