Berger Cookies
Soft cake-like vanilla cookies topped with a thick layer of fudgy chocolate icing, a Baltimore bakery favorite since the 1800s.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Baking sheet
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 13
- carbs
- 34
- protein
- 3
- calories
- 260
Instructions
- 1
Preheat your oven to 350°F. Line sheet pans with parchment paper.
- 2
Beat the butter and sugar together until light and fluffy.
- 3
Beat in the egg and vanilla extract.
- 4
Whisk the flour and baking powder together. Add it to the butter mixture alternately with the buttermilk.
- 5
Drop large spoonfuls of batter onto the sheet pans. Spread them into thick rounds.
- 6
Bake for 10-12 minutes until set but still soft. Let them cool completely.
- 7
Melt the chocolate chips with heavy cream over low heat on the stovetop. Stir until thick and glossy.
- 8
Let the fudge cool slightly. Spread a thick layer over each cooled cookie.
- 9
Let the fudge topping set at room temperature before serving.
Chef's tips
Keep the fudge topping thick and slightly soft instead of firm like regular frosting. Spread it generously over each cooled cookie.
Storage
Store in an airtight container at room temperature up to 4 days.
Reheating
No reheating needed; serve at room temperature.
Common mistakes to avoid
- •Making the fudge topping too thin instead of thick and rich
- •Overbaking the cookie base, which should stay soft and cake-like
Serving suggestions
Cooked Berger Cookies?
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