Berger Cookies from Baltimore have a unique cake like texture with a thick milk chocolate frosting that are simply irresistible.
If you're in the mood for chocolate, we have got you covered. You might want to try our Soft Chocolate Chip Cookies, Chocolate Chip Cheesecake Brownies, Easy Marshmallow Chocolate Fudge, Homemade Toffee, Chocolate Sugar Cookies, and Peanut Butter Chocolate Chip Cookies.
I LOVE Berger cookies. My hubby grew up in the Baltimore area, so he's responsible for introducing me to these delectable treats.
The soft pillowy cookie with the thick chocolate frosting is such a great combo. It is very rich, you'll find. But, the good news about that is, a little goes a long way. This isn't like my brown butter chocolate chip cookies where I could eat 10 cookies before knowing what happened.
Berger cookies ingredients are very straight forward and probably are items you already have in your cupboard.
I've looked into buying Berger cookies on Amazon, but the fresh version of these cookies is, of course, the best.
So, I decided to take the bull by the horns and whip them up myself.
- Do not overcook cookies. Remove them from the oven once they are only slightly browned around the edges.
- Scoop the milk chocolate frosting onto the cookies immediately after mixing up the frosting. If the frosting is left to sit, it will harden and become difficult to spread. If this happens, you can pop it in the microwave for 20 seconds and it should loosen up.
Where are Berger Cookies made?
Berger cookies were created by a German immigrant, Henry Berger, in 1835 in Baltimore. The main office and production facility is still in Baltimore today. When you're in Maryland, you will find the cookies in many different retail outlets, but outside of Maryland, you're out of luck.
How to Make Berger Cookies?
You'll see in the recipe card below, the puffy cookies are fairly straight forward. The "special" ingredient is cake flour rather than all-purpose for the finer texture of the cookies. The icing is almost fudge like. After melting the chocolate, you will want to spread the frosting on the cookies as soon as possible so the frosting does not harden.
Hope you enjoy these cookie gems as much as we did!
You might also like:
Chocolate Chip Brownies with Fluffy Chocolate Frosting
Chocolate Chip Cheesecake Bars
Mint Brownies with Chocolate Frosting
SAVE THESE BERGER COOKIES TO YOUR "DESSERTS" PINTEREST BOARD!
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Berger Cookies from Baltimore have a unique cake like texture with a thick milk chocolate frosting that are simply irresistible
- 2 cups cake flour
- 1 ½ tsp baking powder
- ¼ tsp sea salt
- 8 tbsp unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg white
- 1 ½ tbsp heavy cream
- 1 ½ tsp vanilla extract
- 3 cups milk chocolate chips
- 1 ¼ cups heavy cream
- ¼ tsp sea salt
- 1 ⅔ cups dutch processed cocoa
- 1 ¼ cup confectioner's sugar
- 1 ½ tsp vanilla extract
Adjust oven rack to middle of oven and preheat to 350 degrees. Line two baking sheets with parchment paper.
Whisk flour, baking powder and salt in medium bowl. Set aside.
In a stand mixer, on medium speed, beat butter and sugar, until pale and fluffy, about 3 minutes.
Add egg white, cream and vanilla to mixer, and beat until combined. Add the flour mixture into mixer in three additions. You will need to scrape the bowl once or twice during additions.
With a cookie dough scooper, scoop a heaping tablespoon size of dough and roll between your hands. Place on prepared baking sheet. There should be about 12 cookies on each sheet.
Once dough balls are on sheets, with moistened fingers, flatten the dough balls into disks, about 2 inches wide and a ¼ inch thick.
Place one sheet into oven at a time and cook for 8-10 minutes, until the edges of the cookies are just beginning to brown. Remove from oven and cool on pan.
Once cookies have cooled, combine chocolate chips, cream and salt in large microwaveable bowl and cook for 1-3 minutes, until, when stirred, the mixture is melted and smooth. It took my mixture about 1 ½ minutes to be smooth.
Whisk in cocoa, sugar, and vanilla into chocolate mixture, until smooth. The consistency should resemble brownie batter.
Flip cookies over on baking sheets so that the flat side is up. Spoon about 2 tablespoons of chocolate frosting over the cookie and let it drip down the sides. It will take about 3 hours for the frosting to completely set.
Note: Be sure to scoop frosting out immediately, once mixed. The frosting will begin to harden quickly and be difficult to spread on cookies.
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