My husband is from Baltimore and it was many years ago (ok, like 4) when he and his family introduced me to the local dessert: Berger Cookies. This family run bakery makes these absolutely amazing cookies. They are cakey with a thick chocolate frosting. James loves them so much that I surprised him with them as the groom’s “cake” at our wedding.
For our one year anniversary I decided to try to recreate the cookies at home. Sure you can order them online but I found a lot of attempts online so I thought I’d give it a try.
I combined two recipes for my version. The cookie part came from a Baltimore Sun article. The recipe was submitted from a reader. It wasn’t as cakey or soft as the original, it was a bit more like a sugar cookie but was still good.
The chocolate was from King Arthur Flour who worked to develop some copycat recipes. They have two versions and I used the chocolate icing from recipe #2. IT was awesome! I had so much leftover I used it on a cake a few days later. It is also perfect for dipping strawberries into. So here are the two combined:
1 cup butter, softened
1/2 cup confectioners’ sugar
3/4 cup granulated sugar (divided use)
1/8 teaspoon salt
1 teaspoon vanilla
2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
Rich Chocolate Icing
2 cups (12 ounces) semisweet chocolate chips
1 1/2 tablespoons (1 ounce) light corn syrup
1 teaspoon vanilla
¾ cup (6 ounces) heavy cream
1 1/2 cups (6 ounces) confectioners’ sugar, sifted
To make the icing: Place the chocolate chips, corn syrup, vanilla, and cream into a large microwave-safe bowl, or into a large saucepan. Heat the mixture till it’s very hot; the cream will start to form bubbles. Remove from the heat, and stir until smooth. Beat in the confectioners’ sugar. Let cool to warm room temperature while you make the cookies.
To make the cookies: Beat butter, confectioners’ sugar, 1/2 cup granulated sugar and salt in a bowl until well blended. Add egg and vanilla.
Beat until light and fluffy. Sift flour, baking soda and cream of tartar and stir into creamed mixture. Chill about 2 hours.
Preheat the oven to 350 degrees. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet. Press to flatten with a glass buttered on the bottom and dipped in remaining 1/4 cup granulated sugar. Rebutter if necessary and dip in sugar each time. Bake 10 to 12 minutes or until light brown on the edge.
When the cookies have cooled frost with the icing.
I ended up putting the cookies in the fridge for a bit to really get the icing to be more solid on the cookie, but regardless, it was tasty.
The finished product:
Next time I may try one of the King Arthur Flour cookie recipes too. I’ll keep you posted. Anyone else baked their own version of Berger Cookies or their favorite store bought cookie? Any success?