Homemade Baltimore Berger Cookies

Half Baked Cooks’ chefs Hallie and Genny are both Baltimore natives, and being as such we could not resist the urge to try our hand a copycat version of the infamous Baltimore Berger Cookie.The fudgy icing found on the Berger cookie has proven difficult to replicate, but this recipe is still amazing. A sure-fire hit with your friends or co-workers!

The original inspiration comes from the King Arthur’s Flour recipe that has since been updated. As soon as we have a chance to try our hand at the new version, we will post updates of our own.

Note: This is one recipe where you don’t want to make the icing ahead of time. being able to dip the cooled, vanilla cookies in the warm chocolate icing is what helps bring the flavors together!

Ingredients:

For the COOKIES:

1/3 cup unsalted butter
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 cup granulated sugar
1 large egg
1 1/2 cup Unbleached All-Purpose Flour
1/3 cup milk

For the ICING:

2 cups semisweet chocolate chips
1 1/2 tablespoons light corn syrup
1 teaspoon vanilla extract
3/4 cup heavy cream
1 1/2 cups powdered sugar
1/8 teaspoon salt

Preheat oven to 400 degrees and lightly grease parchment paper-lined baking sheet(s).

In a large bowl, combine together butter, salt, vanilla, and baking powder. Beat in the sugar next, and then the egg. I used a hand mixer to mix well.

To this mixture, add about a quarter of the flour, then a third of the milk, and repeat until all ingredients are combined, stirring gently the whole time.

Use a spoon to drop dough onto greased cookie sheets in 1″ ‘balls, about two inches apart.

As you can see this batter can be sticky. To shape the dough, grease the bottom of a small glass and press gently on each cookie.  Each cookie should be about 1 1/2 inches across.

    

Bake at 400 degrees for about 10 minutes, or until cookies are lightly browned on the bottom. Remove from oven and allow cookies to cool.

Meanwhile, make the icing: Place chocolate chips, corn syrup, vanilla, and cream into a large sauce pan and heat on stove over medium-high. Allow mixture to get very hot, stir frequently and until completely smooth. Remove from heat (I poured this mixture into a new bowl before proceeding to the next step)

Slowly beat in the powdered sugar and mix until smooth. Allow icing to cool to about room temperature.

Dip the top of each cookie in the icing and swirl to create a thick layer. Place the cookie back on  the baking sheet, or on a countertop covered with parchment paper,  and allow the icing to set. Repeat for each cookie and wait at least fifteen minutes.

Add any leftover icing to the tops of each cookie and allow another fifteen minutes or so for it all to set.

Store the cookies in an airtight container at room temperature for several days. Enjoy!!

-Chef Genny

Homemade Baltimore Berger Cookies
Yields 20
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For the COOKIES
  1. 1/3 cup unsalted butter
  2. 1/2 teaspoon kosher salt
  3. 1 teaspoon vanilla extract
  4. 1 teaspoon baking powder
  5. 1/2 cup granulated sugar
  6. 1 large egg
  7. 1 1/2 cup Unbleached All-Purpose Flour
  8. 1/3 cup milk
For the ICING
  1. 2 cups semisweet chocolate chips
  2. 1 1/2 tablespoons light corn syrup
  3. 1 teaspoon vanilla extract
  4. 3/4 cup heavy cream
  5. 1 1/2 cups powdered sugar
  6. 1/8 teaspoon salt
Instructions
  1. Preheat oven to 400 degrees and lightly grease parchment paper-lined baking sheet(s).
  2. In a large bowl, combine together butter, salt, vanilla, and baking powder. Beat in the sugar next, and then the egg. I used a hand mixer to mix well.
  3. To this mixture, add about a quarter of the flour, then a third of the milk, and repeat until all ingredients are combined, stirring gently the whole time.
  4. Use a spoon to drop dough onto greased cookie sheets in 1" 'balls, about two inches apart. As you can see this batter can be sticky. To shape the dough, grease the bottom of a small glass and press gently on each cookie. Each cookie should be about 1 1/2 inches across.
  5. Bake at 400 degrees for about 10 minutes, or until cookies are lightly browned on the bottom. Remove from oven and allow cookies to cool.
  6. Meanwhile, make the icing: Place chocolate chips, corn syrup, vanilla, and cream into a large sauce pan and heat on stove over medium-high. Allow mixture to get very hot, stir frequently and until completely smooth. Remove from heat (I poured this mixture into a new bowl before proceeding to the next step)
  7. Slowly beat in the powdered sugar and mix until smooth. Allow icing to cool to about room temperature.
  8. Dip the top of each cookie in the icing and swirl to create a thick layer. Place the cookie back on the baking sheet, or on a countertop covered with parchment paper, and allow the icing to set. Repeat for each cookie and wait at least fifteen minutes. Add any leftover icing to the tops of each cookie and allow another fifteen minutes or so for it all to set.
  9. Store the cookies in an airtight container at room temperature for several days. Enjoy!!
Notes
  1. Note: This is one recipe where you don't want to make the icing ahead of time. being able to dip the cooled, vanilla cookies in the warm chocolate icing is what helps bring the flavors together!
Adapted from King Arthur Flour
Adapted from King Arthur Flour
Half Baked Cooks http://halfbakedcooks.com/

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