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Classic Baltimore Berger Cookiies

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Level: Easy

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Description

Berger cookies are not very well known but the best way to describe them is to say they are like a black and white cookie. They have a super simple cake-like cookie base with a rich, dark chocolate ganache on top. And up until now the only way to get these babies was to have them shipped out from Baltimore. Since I don’t know anyone in Baltimore, I suggest ya’ll make a batch.

Ingredients

  • FOR THE COOKIE BASE:
  • 1 cup Unsalted Butter
  • 1-¾ cup White Sugar
  • 4  Eggs
  • 1 cup Milk
  • ½ teaspoons Vanilla Extract
  • 2-½ cups Cake Flour
  • 2-¼ cups All-purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoons Salt
  • FOR THE CHOCOLATE GANACHE:
  • 4 Tablespoons Corn Syrup
  • 2 cups Heavy Cream
  • 24 ounces, weight Dark Chocolate, Chopped Into Small Pieces, Or Dark Chocolate Chips

Preparation

1. Preheat oven to 375ºF (190ºC) and prepare 2 large baking sheets by greasing with butter or nonstick spray.

2. In a medium bowl, cream together butter and sugar until totally smooth. Beat in the eggs one at a time, then stir in the milk and vanilla.

3. In a separate bowl, sift cake flour, all-purpose flour, baking powder, and salt.

4. Gradually add dry ingredients into the wet mixture until well combined. Drop tablespoons of the dough 2 inches apart on prepared baking sheets. Try and press them down so they are even circles. It’s ok if some are a little weird. You don’t want to make then too thin.

5. Bake on the middle rack about 8-10 minutes until firm, but not brown. Cool completely.

6. For the ganache, in a small saucepan combine the corn syrup and heavy cream. Bring to a low simmer and add the chocolate. Stir until smooth. Remove from heat. You could also do this over a double boiler if you are worried about burning your chocolate.

7. With a spoon, coat each cookie with a good amount of chocolate frosting. If ganache is too runny, let it cool for a bit so it hardens slightly. Set on waxed paper until firm or set in the fridge. I store mine in the refrigerator and let them sit at room temperature for 20 minutes before serving.

Note: If you want these to be more like black and white cookies, I recommend using semi-sweet or milk chocolate instead of dark.

One Comment

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Profile photo of Patricia @ ButterYum

Patricia @ ButterYum on 10.30.2013

Yummo! I’ve never heard of these cookies so thanks for sharing!

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