First let me say, if you don’t live in Maryland, I feel a little sad for you because that means you have probably never experienced the pure bliss of a Berger Cookie. Imagine a soft and creamy cake-like cookie topped with the most heavenly chocolate topping you have ever experienced. The topping is generously applied and is delightfully sweet. The original Berger Bakery opened in East Baltimore in 1835. I can’t speak for its early popularity but I can tell you that no one I know is sad to see a box of Bergers at a party!
Last year, I decided it would be fun to make my own Berger Cookies. I was so happy to see that King Arthur Flour had a recipe for them on their website. You can see the original here. I modified the topping a little bit because I didn’t have any corn syrup on hand.
Homemade Berger Cookies
1 cup butter (2 sticks)
1 1/2 tsp salt
2 tsp vanilla
1 tbsp baking powder
1 1/2 cups sugar
4 1/2 cups flour – please don’t use wheat for these!
1 cup milk
1. Cream together the first four ingredients until nice and fluffy and smooth.
2. Add the sugar.
3. Add the eggs, one at a time.
4. Add the flour alternately with the milk. A little flour, a little milk. You get the idea. Make sure you start and finish with flour and don’t beat to hard. It will be bad for the butter.
5. Scoop onto a baking sheet. I recommend you use parchment paper.
6. Flatten the cookies out a but, leaving plenty of room in between so they don’t get mushed together in the baking process.
7. Bake at 400 for 11 minutes.
1 cup chocolate chips
1/2 cup heavy cream
1/2 cup of white sugar
1. Melt the chocolate with the cream in a double boiler.
2. Add the sugar and stir until it’s incorporated.
3. Allow to cool and spread over the cookies.
I gave these to some teachers last year. I was not present to see their reactions, but I have it on good authority that they were well received. I can tell you they were well received in my home and were gone in one afternoon.
I hope you’ll give these a try. I think you will find them quite delightful!