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Copycat Berger Cookies
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Prep Time:
35 minutes
Cook Time:
10 minutes
Total Time:
175 minutes
Decadent homemade Berger cookies with a luscious chocolate icing, just like the famous Baltimore bakery treat.
Ingredients:
  • 0.33333334326744 cup unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 0.5 teaspoon kosher salt
  • 0.5 cup white sugar
  • 1 large egg
  • 1.5 cups all-purpose flour
  • 0.33333334326744 cup whole milk
  • 1.5 cups semisweet chocolate chips
  • 0.5 cup heavy whipping cream
  • 2 tablespoons light corn syrup
  • 1.5 teaspoons vanilla extract
  • 1 cup confectioners' sugar, sifted
  • 2 tablespoons confectioners' sugar, sifted
  • 0.25 teaspoon kosher salt
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) and place the oven racks on the top and bottom levels. Line two large rimmed baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine butter, vanilla, baking powder, and salt. Beat on medium-high speed for around 3 minutes until creamy, scraping down the sides of the bowl as needed. Then, beat in the sugar until smooth for about 1 minute. Add the egg and beat on low until just combined, remembering to scrape down the sides of the bowl. Slowly alternate adding flour and milk on low speed, starting and ending with flour, until just combined.
  • Place heaping tablespoons of dough on the baking sheets, ensuring they are 2 inches apart. Shape the dough into balls using floured hands and then flatten each ball into a 1 1/2-inch wide circle.
  • Bake in the preheated oven, rotating pans halfway through, until the bottoms are golden brown, approximately 10 minutes. Allow the pans to cool completely on wire racks for about 30 minutes.
  • Start by bringing 1 inch of water to a gentle boil in a small saucepan over medium-high heat, then reduce the heat to medium. In a medium heat-proof bowl, combine chocolate chips, cream, corn syrup, and vanilla for the icing. Place the bowl over the simmering water in the saucepan and cook over medium heat, continuously whisking until the chocolate is melted and the mixture is well-combined, approximately 5 minutes. Remove the bowl from the heat and whisk in 1 cup plus 2 tablespoons of confectioners' sugar and salt until the icing is smooth and thickened, about 2 minutes.
  • Dip each cookie's flat side into warm icing and place back on the baking sheet with the chocolate side facing up. Allow cookies and chocolate to cool to room temperature for approximately 10 minutes. Spread the remaining icing evenly over the chocolate-dipped cookie tops, using about 1 tablespoon each. Let the cookies sit at room temperature until the icing is fully set, which should take about 1 1/2 to 2 hours.

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