Indulge in the rich taste of Homemade Baltimore Berger Cookies, an enticing blend of cake-like cookies under a thick layer of sumptuous chocolate icing, crafted with premium ingredients like pure vanilla extract, unsalted butter, and semisweet chocolate chips.
Oh, darling readers, let me whisk you away on a culinary time machine to my childhood in Baltimore. As a young lass, Saturday afternoons were all about the unmistakable scent of Berger cookies baking in our family kitchen. My grandmother, an original Baltimore belle, had this treasured recipe, a sweet legacy passed down through generations. Every bite of these cookies was a journey – the cakey softness reminding me of her gentle hugs, and the rich chocolate icing, her indulgent stories. Today, I gift you a slice of my cherished memories with this homemade Baltimore Berger Cookie recipe. While I might not have inherited Grandma’s singing voice (trust me, it’s for the best), I did get her knack for baking these iconic cookies!
Why You’ll Love Homemade Baltimore Berger Cookies:
Ah, my dear cookie aficionados! Why should you dive face-first into this particular cookie endeavor?
Firstly, it’s a cultural treat – a delightful taste of Baltimore’s historic culinary scene.
Secondly, the balance between the cookie’s cakey texture and the generous, borderline-excessive (but oh, so right!) chocolate icing is what dreams are made of.
Lastly, it’s all about authenticity. This isn’t just a cookie; it’s a homemade experience, inspired by generations of Baltimoreans, making it a veritable trip for the taste buds!
Ingredient Notes for the Baltimore Berger Cookies:
Let’s talk ingredients, shall we?
For the cookies, using unsalted butter gives you control over the saltiness—don’t want those delightful treats tasting like the ocean, do we?
As for Pure Vanilla Extract, invest in the good stuff; your cookies deserve only the finest.
Unbleached All-Purpose Flour ensures the cookies have a natural taste, free from any bleach-y aftertaste.
On the icing front, semisweet chocolate chips are the heart of the flavor. Go for a quality brand, because life’s too short for mediocre chocolate.
Light corn syrup gives the icing that glossy look, making your cookies not just taste good, but look irresistible too.
And remember, always sift that confectioners’ sugar; nobody likes a lumpy icing!
FULL RECIPE CARD BELOW
Step-by-Step Breakdown of the Recipe:
Okay, cookie crusaders, let’s get baking!
Step One: Begin with preheating that oven to 400°F. Parchment paper on baking sheets is your savior here. No sticking, no mess!
Step Two: Dive into cookie-making! Mix the butter, salt, vanilla, and baking powder in a sizable mixing bowl. This is the foundation of your cookie. Strong foundations lead to cookie nirvana.
Step Three: Introduce sugar and then the egg to the mix. Be gentle, no egg-cracking Olympics here!
Step Four: Time for a dance! Alternate adding flour and milk to the mix. Start and end with flour. This isn’t a vigorous workout session; gentle mixing is the key.
Step Five: Using your chosen tool (spoon, cookie scoop, or magic wand), plop that dough onto your prepared sheets. Press them gently into circles and ensure there’s enough dancing space between them.
Step Six: Into the oven they go! 10 to 11 minutes is the sweet spot. Golden bottoms but soft tops. Remove and let them cool. They need their beauty rest.
Step Seven: Icing time! In a bowl or saucepan, combine chocolate chips, corn syrup, vanilla, and cream. Heat until it’s bubbling like a witch’s cauldron, then stir until smooth as silk.
Step Eight: Add in sifted confectioners’ sugar and salt, mix, and let it cool to a lukewarm state.
Step Nine: Dip each cookie into the icing. Be generous! More is more in this scenario.
Step Ten: Use any remaining icing to give them an additional lavish coat. You might feel it’s too much, but trust me, there’s no such thing!
Step Eleven: Let them rest and allow the icing to set.
Storage Options for the Recipe:
Now, if by some miracle you haven’t devoured them all immediately, here’s how you can store these gems. Once the icing has set (it requires patience, my friend), place them in an airtight container, ensuring they’re in a single layer. They’ll happily sit at room temperature for a few days. But, if you’re thinking long-term (or hiding them from cookie monsters in your home), pop them in the freezer.
Variations and Substitutions for the Recipe:
Feeling experimental? You rebel, you! For a different twist, you could use dark chocolate chips for a richer icing. If corn syrup isn’t your jam, try honey or maple syrup for a hint of natural sweetness. For those with dairy concerns, almond or oat milk can stand in for regular milk, and you can experiment with coconut cream instead of heavy cream. Remember, baking is both an art and a science, so have fun with it and make it your own!
Happy Baking, cookie comrades! And always remember, there’s no such thing as too much icing. 😉🍪🍫
Homemade Baltimore Berger Cookies
Ingredients
Cookies:
- 74 g unsalted butter at room temperature
- 0.5 tsp salt
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- 99 g granulated sugar
- 1 large egg
- 180 g unbleached all-purpose flour
- 74 g milk
Icing:
- 340 g semisweet chocolate chips
- 28 g light corn syrup
- 1 tsp pure vanilla extract
- 170 g heavy cream
- 170 g confectioners’ sugar sifted
- 0.125 tsp salt
Instructions
- Begin by preheating the oven to 400°F (200°C). Line two baking sheets with parchment paper or lightly grease them.
- For the cookie dough: In a sizable mixing bowl, cream together the butter, salt, vanilla extract, and baking powder.
- Progressively incorporate the granulated sugar into the mixture, followed by the egg.
- Gradually fold in the unbleached all-purpose flour and milk, starting and finishing with the flour. Ensure the ingredients are combined but refrain from overmixing.
- Deposit the dough onto the prepared baking sheets in mounds, approximately 1 1/4″ in diameter. Using a moistened tool or your fingertips, gently flatten each mound to form a 1 1/2″ diameter circle. Leave a gap of approximately 2″ to 2 1/2″ between each cookie to account for expansion.
- Bake in the preheated oven for approximately 10 to 11 minutes. The cookies should display a subtle browning on their undersides but remain pale on top. It is essential not to over-bake them to maintain their desired soft, cake-like texture. Upon completion of baking, set them aside on the pan to cool.
- For the icing: In a large, heatproof bowl or a saucepan, combine the semisweet chocolate chips, light corn syrup, vanilla extract, and heavy cream.
- Heat the aforementioned mixture until it is near boiling and begins to exhibit bubbles. Once achieved, remove from heat and stir until the mixture is homogeneous.
- Gradually blend in the sifted confectioners’ sugar and salt, ensuring a smooth consistency. Allow the icing to cool until it reaches a lukewarm temperature.
- Once the icing has cooled sufficiently, submerge each cookie to coat it evenly with the icing, and then place them back on the baking sheet.
- If any icing remains, apply an additional layer atop each cookie for a more generous coating. Should the icing be excessively fluid and not remain on the cookies, it is advisable to wait until it achieves a slightly firmer consistency before applying.
- Upon completion of icing, allow ample time for it to set. For preservation, store the cookies in a single layer within an airtight container. Room temperature storage is appropriate for several days, but refrigeration or freezing is recommended for prolonged periods.
