A Cookie with a Story
Let me tell you about a special cookie. It comes from Baltimore. A bakery there has made them for over a hundred years. They are famous for a thick, glossy hat of chocolate.
I tried one years ago. The cookie was soft, not crunchy. The frosting was rich and sweet. I still think about that first bite. It felt like a hug.
Why the Soft Cookie Matters
Our cookie base is soft and cakey. This is important. A crunchy cookie would crack under all that frosting. A soft one holds it like a pillow.
We use cake flour. It makes them tender. The dough is simple. Butter, sugar, a little cream. You press them flat before baking. This gives the frosting a perfect stage to sit on.
The Magic of the Frosting
Now, the best part. The frosting is like a chocolate waterfall. You melt chocolate chips with cream. Then you whisk in cocoa and sugar. Doesn’t that smell amazing?
You want it thick, like brownie batter. You spoon a big mound on each cookie. Let it set for a few hours. This patience is hard. But it makes the frosting shiny and firm. What’s your favorite part: making the dough or the frosting?
A Little Kitchen Fun Fact
Here is a fun fact. The original cookie uses a special cocoa. We use Dutch-processed cocoa here. It has a smoother, deeper chocolate flavor. It makes our frosting extra special.
My grandkids love to help with this step. They watch the chocolate melt. Their eyes get so wide. It’s a simple joy. Cooking together makes the treat sweeter.
The Joy of Sharing
These cookies are for sharing. They are rich. One is often enough. I put them on a big plate for everyone. Seeing people enjoy them is the real reward.
This matters. Food connects us. A homemade cookie says, “I thought of you.” Do you have a treat that makes you think of someone special? I would love to hear about it.
Your Turn in the Kitchen
Don’t worry if your frosting isn’t perfect. Mine sometimes drips. That’s okay. The taste is what counts. The cookies keep for two days in a tin.
Will you try making these? Tell me, will you eat the first one warm, or wait for the frosting to set? I always have to test one warm. It’s a rule.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Cake flour | 2 cups (8 oz / 227 g) | For the cookies |
| Baking powder | 1 ½ teaspoons | For the cookies |
| Salt | ¼ teaspoon | For the cookies |
| Unsalted butter, softened | 8 tablespoons | For the cookies |
| Granulated sugar | ¾ cup (5 ¼ oz / 149 g) | For the cookies |
| Large egg white | 1 | For the cookies |
| Heavy cream | 1 ½ tablespoons | For the cookies |
| Vanilla extract | 1 ½ teaspoons | For the cookies |
| Milk chocolate chips | 3 cups (18 oz / 510 g) | For the frosting |
| Heavy cream | 1 ¼ cups | For the frosting |
| Salt | ¼ teaspoon | For the frosting |
| Dutch-processed cocoa powder | 1 ⅔ cups (5 oz / 142 g) | For the frosting |
| Confectioners’ sugar | 1 ¼ cups (5 oz / 142 g) | For the frosting |
| Vanilla extract | 1 ½ teaspoons | For the frosting |
My Baltimore Bakery Memory in a Cookie Jar
Hello, my dear. Come sit at the counter. Let’s bake something special. These cookies remind me of my friend Mabel from Baltimore. She always had a tin of Berger cookies on her table. They were soft, with a mountain of chocolate on top. I wanted to make my own version at home. This recipe is the happy result. Doesn’t that smell amazing? It fills the kitchen with warmth. Baking is like sharing a hug with someone. Let’s get started.
Step 1: First, we get our cookie dough ready. Heat your oven to 350 degrees. Line your baking sheets with parchment paper. Whisk the flour, baking powder, and salt in a bowl. In another bowl, beat the soft butter and sugar together. Beat it until it looks pale and fluffy. This takes about three minutes. I still laugh at how my old mixer used to dance on the counter.
Step 2: Now, add the egg white, cream, and vanilla. Mix it all in. Then, add your flour mixture. Add it in three parts, mixing slowly. Scrape the bowl’s sides with a spatula. Your dough will be soft and lovely. (A hard-learned tip: Make sure your butter is truly softened. Cold butter won’t cream right. It makes the cookies tough.)
Step 3: Time to shape our cookies. Roll a heaping tablespoon of dough into a ball. Place them two inches apart on your sheet. You’ll get twelve per sheet. Now, wet your fingertips with a little water. Press each ball into a flat disk. Make it about a quarter-inch thick. This gives us the perfect base for our frosting.
Step 4: Bake them one sheet at a time. This helps them bake evenly. Bake for 8 to 10 minutes. You’ll see the edges just start to turn golden. Let them cool completely on the sheet. This is very important. Frosting a warm cookie is a messy mistake. What’s your favorite part of baking: mixing, shaping, or tasting? Share below!
Step 5: The frosting is the magic part. Melt the chocolate chips and cream together. Do this gently in the microwave at half power. Stir it until it’s smooth. Then whisk in the cocoa, sugar, and vanilla. It will be thick and glorious, like brownie batter. Flip your cooled cookies over. Spoon a big mound of frosting on each flat bottom. Let them sit for about three hours. The frosting will set into a perfect, fudgy cap. Patience is a baker’s secret ingredient.
Cook Time: About 30 minutes active, plus 3 hours for setting
Total Time: About 4 hours
Yield: Makes 24 cookies
Category: Dessert, Cookies
Three Sweet Twists to Try
Once you master the classic, have some fun. You can dress these cookies up for any occasion. Here are three of my favorite little twists. They make the kitchen feel like a playground.
Peppermint Patty: Add a drop of peppermint extract to the frosting. Perfect for a chilly evening.
Orange Dream: Add a teaspoon of orange zest to the cookie dough. A bright, sunny surprise.
Salty Pretzel Crown: Press a tiny pretzel twist into the wet frosting. It adds a wonderful salty crunch.
Which one would you try first? Comment below!
Serving with a Smile
These cookies are a celebration all by themselves. But I love making a little moment special. For serving, place them on a vintage cake stand. It looks so pretty. You could also crumble one over a scoop of vanilla ice cream. That is pure happiness in a bowl.
For drinks, a cold glass of milk is the classic choice. It always will be. For the grown-ups, a small glass of cherry port pairs beautifully. The fruitiness loves the deep chocolate. Which would you choose tonight?
Keeping Your Cookie Treats Fresh
These frosted cookies are best enjoyed fresh. But I know life gets busy. You can store them for two days in a sealed container. Just keep them at room temperature.
Do not put them in the fridge. The frosting will sweat and get sticky. I learned this the hard way with a similar recipe. My beautiful frosting turned into a messy puddle.
You can freeze the plain cookie disks before frosting. This is a great batch-cook trick. Just bake, cool, and freeze them in a single layer. Thaw before you add the warm frosting.
This matters because good food shouldn’t go to waste. A little planning lets you share treats all week. Have you ever tried storing cookies this way? Share below!
Cookie Troubles and Easy Fixes
First, your cookies might spread too much. This happens if the butter is too soft. Make sure your butter is just softened, not melted. Chilling the dough balls for 15 minutes helps too.
Second, the frosting might be too runny. I remember when my first batch slid right off! If this happens, just whisk in a bit more cocoa powder. Let it sit for five minutes to thicken.
Third, the cookie might be too cakey. This is often from over-mixing the flour. Mix just until you see no dry spots. This keeps the texture tender, not tough.
Fixing small problems builds your cooking confidence. It also makes your treats taste just right. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make these gluten-free? A: Try a 1-to-1 gluten-free flour blend. The texture may be slightly different.
Q: Can I make them ahead? A: Yes! Bake the cookies up to two days early. Frost them the day you plan to serve.
Q: What if I don’t have heavy cream? A: For the frosting, full-fat coconut cream can work. For the dough, whole milk is okay.
Q: Can I halve the recipe? A: Absolutely. Just halve all the ingredients. You’ll still get a nice dozen cookies.
Q: Any fun twist? A: A tiny sprinkle of sea salt on top of the wet frosting is lovely. Which tip will you try first?
From My Kitchen to Yours
I hope you love making these rich, frosted treats. They always remind me of my first bakery visit. The smell of chocolate was incredible.
Fun fact: The original Berger Cookies have been made in Baltimore since 1835!
It brings me so much joy to share these recipes with you. Your kitchen is a place for happy memories. Have you tried this recipe? Share your experience in the comments.
Happy cooking! —Grace Ellington.
Berger Cookie Inspired Chocolate Frosted Treats
Description
Bergers-Style Cookies
Ingredients
Cookies:
Frosting:
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk flour, baking powder, and salt together in bowl; set aside. Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.
- Add egg white, cream, and vanilla and beat until combined. Reduce speed to low and add flour mixture in 3 additions until incorporated, scraping down bowl as needed.
- Working with 1 heaping tablespoon dough at a time, roll into balls and space 2 inches apart on prepared sheets, 12 per sheet. Using your moistened fingers, press dough balls to form disks about 1/4 inch thick and 2 inches in diameter. Bake, 1 sheet at a time, until cookies are just beginning to brown around edges, 8 to 10 minutes, rotating sheet halfway through baking. Let cookies cool completely on sheet.
- Once cookies have cooled, combine chocolate chips, cream, and salt in large bowl. Microwave chocolate mixture at 50 percent power, stirring occasionally, until melted and smooth, 1 to 3 minutes. Whisk cocoa, sugar, and vanilla into chocolate mixture until smooth. (Frosting should be texture of thick brownie batter and register about 95 degrees.)
- Flip cookies on sheets. Spoon 2 tablespoons frosting over flat side of each cookie to form mound. Let cookies sit at room temperature until frosting is set, about 3 hours. Serve. (Cookies can be stored in airtight container at room temperature for up to 2 days.)
Notes
- For best results, ensure cookies are completely cool before frosting. The frosting sets best at room temperature; do not refrigerate to set as it can cause the chocolate to bloom.