Homemade Berger Cookies

Hey All!

This is Eric again with yet another recipe that I absolutely adore! I decided that I love Berger cookies so much but have the problem that they are only available in Baltimore and by mail order. So I went in search for a recipe to make these delicious cookies. As you can see I found one that I am pretty satisfied with. So here I am sharing it with you!

I would first start by making the frosting so that it can cool while you are making the cookies.

Frosting Ingredients:
2 Cups Semi-sweet chocolate chips
1.5 Tbsp Light corn syrup
1 tsp Vanilla
3/4 Cup Heavy Cream (6 oz)
1.5 Cups Confectioner’s sugar (sifted)

I used a double boiler to combine the chocolate chips, vanilla, corn syrup and heavy cream but you can use a microwave safe bowl or sauce pan. The important part is to make sure that the chips are melted and the ingredients are well combined.

Next whisk in the confectioner’s sugar until it is all combined. Now let this sit on the side so it can cool down.

Cookie Ingredients:
1/3 Cup Unsalted Butter (softened)
1/2 tsp Salt
1 tsp Baking Powder
1 tsp Vanilla
1/2 Cup Sugar
1 Large Egg
1.5 Cups All Purpose Flour
1/3 Cup Milk

First cream together the butter, salt, baking powder and vanilla. Next cream in the sugar and add the egg.

Next, gently beat in the flour 1/2 a cup at a time. After the first cup of flour add the milk. There is no need to over beat the mixture just make sure that it is well combined.

Use a small scooper to scoop out individual balls onto a silpat mat or a greased cookie sheet, leaving 1.5 to 2 inches between cookies. Bake the cookies at 350 F for 11-12 minutes or until the bottoms of the cookies are just barely browning.

Let the cookies cool on a cooling rack.

To frost the cookies (after washing your hands) dip the flat side (bottom) of the cookie into the cooled frosting. The bottom is now the top. You can now spoon some more frosting on top of the cookie to add that extra layer of chocolatey goodness. After cooling some more in the fridge they will be semi-solid and ready to eat.

This recipe makes about 24-30 cookies depending on how big your scooper is. I would store them on the counter or in the freezer. Storage in the fridge will dry them out. I hope you all enjoy!!!