Copycat Berger Cookies
Don’t let that craving for Berger Cookies go unsatisfied! Use this Copycat Berger Cookies recipe to get the cookies you crave. A mix of shortbread and chocolate ganache, these cookies have to be at the top of your best cookie recipes ever list.
If you are looking for another copycat brand recipe, try this Starbucks Gingerbread Loaf Recipe. I know you will love it.
Copycat Berger Cookies Recipe
While Berger cookies don’t look like much, one bite you will see why these cookies are a classic and a must when you are in the Baltimore area. If you can’t get to the area or just need these cookies right now, you can use this recipe to make Berger Cookies that are so close to the original your cravings will be satisfied. Similar to the Back and White cookies that are popular in New York, these are a must try cookie.
What is a Berger Cookie?
Berger Cookies are an iconic cookie from the Baltimore area. These cookies were first made by a bakery, in 1835, in the area and were based on an old German recipe. The cookies are topped with a thick chocolate fudge icing that basically is a the thicker the better topping. While these cookies are dry by themselves, by design, when eaten together the chocolate ganache frosting makes these cookies perfect. Not too sweet or over the top.
Can You Freeze Berger Cookies?
If you make a large batch of these cookies and find that you will not be able to finish them all before they go stale you can freeze the cookies. Because of the ganache on top of the cookies, you should freeze the cookies on a plate first. This keeps the chocolate ganache from sticking to the other cookies or the plastic. By freezing the cookies first the chocolate stays right where it belongs.
Ingredients
- Cake flour
- Baking powder
- Salt
- Unsalted butter, at room temperature
- Granulated sugar
- Egg
- Heavy cream
- Vanilla extract
- Milk chocolate chips
- Cocoa powder
- Powdered sugar
- Vanilla extract
How to Make Berger Cookies
Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper or a silicone baking mat.
In a medium bowl, mix together flour, baking powder, and salt.
In another bowl, using a mixer, beat together butter and sugar until it is fluffy and light. About 3 minutes.
Add in the egg white, heavy cream, and vanilla. Beat together until combined.
Reduce the speed to low and slowly add in the flour in 3 additions. Make sure to mix well and scrape down the bowl in between each time.
Working with about 1 heaping tablespoon of dough at a time, roll into balls and place them on the baking sheet 2 inches apart.
Using your hands, press down the tops of the balls slightly.
Bake the cookies until they are just beginning to brown around the edges, 8 to 10 minutes, rotating the sheet halfway through baking.
When the cookies are out of the oven let the cookies cool completely on the baking sheet.
Once the cookies have cooled, make the ganache
In a large bowl, combine the chocolate chips, heavy cream, and salt.
Microwave at 50 percent power, stirring occasionally, until melted and smooth. This takes about 1 to 3 minutes
Whisk the cocoa powder, powdered sugar, and vanilla into the chocolate mixture until smooth. The frosting will have the texture of thick brownie batter.
To frost the cookies, first, turn the cookies over on the baking sheets.
Spoon about 2 tablespoons of frosting over the flat side of each cookie. It will form a mound.
Let the cookies sit at room temperature until the frosting is set, about 3 hours.
The cookies can be stored in an airtight container at room temperature for up to 3 days
Bergers Cookies
Ingredients
- 2 cups cake flour
- 1 1/2 TSP baking powder
- 1/4 TSP salt
- 1/2 C unsalted butter at room temperature
- 3/4 C granulated sugar
- 1 egg white
- 1 1/2 TBSP heavy cream
- 1 1/2 TSP vanilla extract
Frosting:
- 3 C milk chocolate chips
- 1 1/4 C heavy cream
- 1/4 TSP salt
- 1 2/3 C cocoa powder
- 1 1/4 C powdered sugar
- 1 1/2 TSP vanilla extract
Instructions
-
Preheat oven to 350 degrees
-
Line two baking sheets with parchment paper or silicone baking mats
-
In a medium bowl, whisk together flour, baking powder, and salt; set aside
-
Using an electric mixer, beat the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes
-
Add the egg white, heavy cream, and vanilla, and beat until combined
-
Reduce speed to low and add flour mixture in three additions, mixing until incorporated, scraping down the bowl as needed
-
Working with 1 heaping tablespoon of dough at a time, roll into balls and space 2 inches a part on the prepared baking sheets
-
Using your hands, press down the tops of the balls slightly
-
Bake until the cookies are just beginning to brown around the edges, 8 to 10 minutes, rotating the sheet halfway through baking
-
Let the cookies cool completely on the baking sheet
-
Once the cookies have cooled, combine the chocolate chips, heavy cream, and salt in a large bowl
-
Microwave the chocolate mixture at 50 percent power, stirring occasionally, until melted and smooth, 1 to 3 minutes
-
Whisk the cocoa powder, powdered sugar, and vanilla into the chocolate mixture until smooth, the frosting should the texture of thick brownie batter and register about 95 degrees.
-
Turn the cookies over on the baking sheets
-
Spoon 2 tablespoons of frosting over the flat side of each cookie to form a mound
-
Let the cookies sit at room temperature until the frosting is set, about 3 hours
-
The cookies can be stored in an airtight container at room temperature for up to 3 days
