Go Back
Print
Berger cookies

Berger Cookies

These cookies are a Baltimore classic that any Chocolate Lover will enjoy!

Course Dessert
Cuisine American, German
Keyword Baltimore, chocolate, cookies

Ingredients

Cookie Ingredients

  • ⅓ cup softened butter
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 egg
  • 1½ cups flour
  • ½ cup sugar
  • ⅓ cup milk

Icing Ingredients

  • 2 cups dark chocolate chips sub with other chocolate if you would like
  • 1½ tbsp maple syrup
  • ¾ cup heavy cream
  • 1 tsp vanilla extract
  • 1½ cups powdered sugar
  • ⅛ tsp salt

Instructions

Cookie Instructions:

  1. Preheat the oven to 375℉ and line baking sheets (you will probably need 2) with parchment paper

  2. Mix butter, salt, vanilla, and baking powder until smooth

  3. Add sugar and mix thoroughly

  4. Beat in egg until creamy

  5. Add the flour and milk a little at a time, but together (for example, 1/2 cup of flour with a little milk and mix on medium, then repeat until done). Here you want to just combine the ingredients, do not overmix

  6. Use a tablespoon and drop the cookies onto the sheet. The dough can be sticky, this is normal. If it is too sticky, dip your fingers into a little flour

  7. Use the back of a measuring cup or the bottom of a glass and wet it with water, then, push the cookies until slightly flattened

  8. Put the cookies into the oven for 10 minutes. They will NOT appear golden or brown, you want them cooked but not brown. They might have a biscuit appearance

  9. Place cookies out to cool completely and start making the icing

Icing Instructions:

  1. Place the chocolate chips, milk, and maple syrup into a microwave-safe dish or on the stovetop. If microwaving, heat for about 60-90 seconds and then stir. Add back to the microwave if needed for 20-30 second periods, stirring between each time. Do this until completely melted. If using the stovetop, stir frequently until melted and stir until smooth

  2. After the chocolate is melted, pour it, the powdered sugar, and vanilla into a mixer or use a hand mixer and mix the ingredients until well combined. You can stir by hand but the powdered sugar can clump

  3. Let the icing cool until it begins to thicken, this is important because otherwise, the icing will just fall right off the cookies

  4. Once cooled a little, dip the cookies into the icing. The icing should be easy to stir with a spoon but thick enough not to be runny.

  5. After dipping all of the cookies allow them to set for a few minutes or put them in the refrigerator for 5 minutes. Then, use a spoon to mound more chocolate on each cookie. You could dip them again but the icing on the cookie will need to be totally set and I find it easier to spoon more on. Repeat the process until you have mounds of chocolate and have gone through most, if not all, of your icing.

  6. Allow icing on the cookies to set for about 10 minutes or longer, and enjoy.

Recipe Notes

  • True Berger cookies are dipped on the bottom or flat side of the cookie and not the top. This leaves an almost rounded cookie when done… a rounded top of the cookie and a rounded chocolate mound on the bottom. I didn’t do it this way, I dipped the top because I wasn’t sure how the rounded side of the cookie would rest with the icing on top of it. However, for a true Berger cookie, dip the bottom of the cookie into the chocolate and then place the top side down onto a rack to allow the icing to set.
  • I used all the icing and this took 3 "dippings"