Baltimore Famous Berger Cookies
Baltimore’s famous cookie! Cakey cookie topped with a thick layer of chocolate-fudgy frosting. The. Best. Cookie. Everrr!!
While I’m in Alaska for the arrival of my sister’s sixth baby boy – yes SIX…they now have a sub for a basketball team – we all had the craving for the famous thick and fudgy Baltimore Berger Cookies. Having Berger Cookies shipped to Alaska is insanely $$$ and not an option, so my sister and I searched the web and decided to try King Arthur Flour’s Berger Cookie recipe. Result – it’s a winning recipe, be sure to read the great reviews.
I whipped these cookies up for my sister and the family and they turned out great, we loved them. The cookies are pretty darn close to the original. If you’ve never had a Berger cookie, you would never know the difference. The cookie portion is a great copycat. The chocolate icing is a little more rich than the original, but the texture is perfect. Overall, it’s a great copycat for one of my favorite cookies. I can’t wait to make these back home for family and friends.
Please note: This is not a sponsored post. I have no affiliation with Berger Cookies or King Arthur Flour, I am just a fan of this amazing cookie. I lived in Maryland for almost 10 years and miss being able to purchase these cookies at the grocery store. Our family (and friends) love these cookies so much, every time my husband travels and has a stop at BWI airport, he ALWAYS purchases several boxes of cookies to bring home. I also purchase them and have them shipped right to my door. I love that I now have a great copycat recipe for my recipe box!
COPYCAT BERGER COOKIES - Sweet Little Bluebird
NOTE: When I share a tried & true recipe, I always credit the source and often will send you to the site for the directions. All you need to do is click on “Print Recipe” below and it will take you to the full recipe. One extra step for an awesome recipe, that’s it! It’s important to me to share the love and send you to the original source.
- 1/3 cup (5 1/3 tablespoons) unsalted butter
- 1/2 teaspoons salt
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 cup granulated sugar
- 1 large egg
- 1 1/2 cups Unbleached All-Purpose Flour
- 1/3 cup milk
- 2 cups semisweet chocolate chips
- 1 1/2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- ¾ cup heavy cream
- 1 1/2 cups confectioners’ sugar, sifted
- 1/8 teaspoon salt
- Preheat the oven to 400°F. Lightly grease (or line with parchment paper) two baking sheets.
To make the cookies:
- In a large mixing bowl, beat together the butter, salt, vanilla, and baking powder.
- Beat in the sugar, then the egg.
- Add the flour to the wet ingredients alternately with the milk, beginning and ending with the flour. Do this gently; there's no need to beat the batter.
- Using a spoon or a tablespoon cookie scoop, drop the dough onto the prepared cookie sheets. The balls of dough should be about 1 1/4" in diameter. Flatten each mound of dough to a circle about 1 1/2" across; wet your fingers or a knife, or grease the bottom of a drinking glass or measuring cup to do this. Leave 2"; to 2 1/2" between each cookie, for expansion.
- Bake the cookies for about 10 to 11 minutes, or until they're a mottled brown on the bottom (carefully tilt one up to look), but not colored on top. You may see the barest hint of browning around the edges, but these cookies are supposed to be soft and cake-like, so don't over-bake them. Remove the cookies from the oven, and let them cool right on the pan as you make the frosting.
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 until it's very hot; the cream will start to form bubbles. Remove from the heat, and stir until smooth.
- Beat in the confectioners' sugar and salt. Let cool to warm room temperature while you make the cookies.
- Dip the top of each cookie into the warm icing; swirl the cookie around to really give it a good coating. Set the cookies back on the baking sheet.
- Spread the remaining icing evenly atop the cookies. If it's too soft and flows off the cookies, let it set a bit, until it's firmer. It'll feel like you're piling on a lot of icing; that's precisely the point!
- Allow the icing to set completely, then store the cookies airtight in a single layer. Keep at room temperature for several days; freeze for longer storage.
Tips from our Bakers
- While the fudge icing for these cookies is missing the original Berger cookies' signature taste (think Hostess cupcake icing), we feel its consistency is identical, and its deep chocolate flavor perfect with its vanilla cookie base.
- In case you're confused by reader comments referencing two different recipes, this recipe was updated to combine two previously existing recipes.