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!
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!
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!
MILK POWDER IS THE KEY TO BETTER COOKIES, BROWNIES & CAKES!
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:
YIELD: Makes 18 (four-inch) cookies)
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.
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