Berger cookies are cake-like creations topped with fudge icing. They originate in Baltimore, Maryland, where German immigrant baker, Henry Berger, created the cookie sometime after opening his bakery in 1835. They are especially liked for the thickness of the fudge icing. Berger cookies are closely related to New York City’s famous “Black and Whites.”
Recipe Servings: 20
Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Cookies:
- ⅓ cup butter
- ½ tsp salt
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ cup sugar
- 1 egg
- 1½ cups all purpose flour
- ⅓ cup milk
Icing:
- 2 cups semisweet chocolate chips
- 1½ Tbsp light corn syrup
- 1 tsp vanilla extract
- ¾ cup heavy cream
- 1½ cups powdered sugar
- ⅛ tsp salt
Directions
- Preheat oven to 400°F.
- Lightly grease two baking sheets.
- Beat butter, salt, vanilla, and baking powder in a large mixing bowl.
- Beat in the sugar and egg.
- Add flour and milk alternately, starting and ending with the flour, until a soft dough is formed.
- Drop dough by the tablespoon onto the prepared baking sheets, leaving at least 2 inches between each cookie, and bake for 10–11 minutes, or until browned on the bottom edges.
- Remove cookies from oven and set aside to cool.
- Put chocolate chips, corn syrup, vanilla, and cream into a microwave-safe dish, and heat the mixture for 30 seconds at a time, stirring each time, until the cream starts to bubble.
- Remove from microwave and stir until smooth.
- Mix in powdered sugar and salt and set aside to cool.
- Dip the top of each cookie into the warm icing and replace on baking sheet to cool.
- Spread remaining icing evenly over the cookies.
- Allow icing to set, then store cookies in an airtight container.
For Cookies:
For Icing:
Notes
Try with butterscotch chips or peanut butter chips.
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