Soft and cake-like Homemade Baltimore Berger Cookies topped with rich chocolate icing made from semisweet chocolate, cream, and vanilla.
The first time I tasted a Baltimore Berger Cookie, I was on a road trip with friends, driving through Maryland. You know how road trips go—snacks everywhere, laughter, and a lot of “Where are we stopping next?” We ended up at this tiny bakery in Baltimore, and there they were: cookies with what looked like half an inch of chocolate icing on top. One bite, and I thought, “How have I lived this long without these?”
Fast forward to last winter. I was stuck at home on a cold, gray day, craving those cookies. I figured, why not try making them myself? The kitchen turned into a chocolate explosion—my counters, my shirt, even the dog got a little frosting on him. But the smell of vanilla and chocolate? Totally worth the chaos.
By the time I finished, I had something close to the original, but with a homemade twist that made them even better. Now, these cookies are my go-to whenever I want to impress someone or just need a sweet pick-me-up. They’re like little bites of nostalgia and comfort all rolled into one.
Why You’ll Love This Homemade Baltimore Berger Cookies Recipe?
So, why should you make these cookies? Here’s what makes them irresistible:
- Chocolate Lover’s Dream: That thick, fudgy icing isn’t just a topping—it’s the star of the show.
- Perfect Texture: Soft, cake-like cookies that melt in your mouth.
- No Fancy Tools Required: If you have a mixing bowl and an oven, you’re set.
- Homemade Charm: They’re like a bakery treat, but with your own personal touch.
- Customizable: Want to add sprinkles or drizzle on extra chocolate? Go wild!
Ingredient Notes:
Every ingredient in this recipe plays a part in making these cookies unforgettable. Here’s the rundown:
- Unsalted Butter: Gives the cookies their rich, soft texture. Use it at room temperature for the best results.
- Semisweet Chocolate Chips: The base for that iconic, decadent icing. Milk chocolate works too, but it’ll be sweeter.
- Light Corn Syrup: Keeps the icing glossy and smooth—no dull cookies here!
- Heavy Cream: Adds richness to the icing and ensures it spreads beautifully.
- Confectioners’ Sugar: Sift it to avoid lumpy icing (trust me, it’s worth the extra step).
- Vanilla Extract: Brings warmth and depth to both the cookies and the icing.
- Unbleached All-Purpose Flour: The foundation of the cookies’ tender structure.
How To Make Homemade Baltimore Berger Cookies?
These cookies may look fancy, but they’re actually super approachable. Here’s how to make them:
Step 1: Preheat and Prep
Start by preheating your oven to 400°F and lining two baking sheets with parchment paper. No parchment? A light coating of grease will work too.
Step 2: Make the Dough
In a big mixing bowl, cream together the butter, salt, vanilla, and baking powder until it’s smooth and fluffy. Gradually add the sugar, then beat in the egg. Now, alternate adding the flour and milk, starting and ending with the flour. Don’t overmix—you’re aiming for a soft, light dough.
Step 3: Shape and Bake
Drop the dough onto your prepared baking sheets in small mounds (about 1¼ inches across). Gently flatten each one with a damp spoon or your fingers. Bake for 10–11 minutes, just until the bottoms are lightly golden. The tops should stay pale—don’t overdo it! Let them cool completely before icing.
Step 4: Make the Icing
Combine the chocolate chips, corn syrup, vanilla, and cream in a heatproof bowl. Heat it gently (a microwave or double boiler works) until it’s smooth and glossy. Whisk in the confectioners’ sugar and salt, then let it cool to lukewarm. The icing should be thick enough to coat but still spreadable.
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Step 5: Ice the Cookies
Dip each cookie into the icing, covering the top generously. Let any excess drip off before placing them back on the baking sheet, icing side up. If you want to get extra fancy, go for a second layer of icing once the first one sets a bit.
Step 6: Let Them Set
Patience is key here—let the icing firm up completely before serving. If you’re in a hurry, pop them in the fridge for 10 minutes to speed things up.
Storage Options:
- Room Temperature: Store these cookies in an airtight container for up to three days.
- Refrigeration: Extend their shelf life by keeping them in the fridge for up to a week. Let them come to room temp before eating.
- Freezing: Freeze the cookies in a single layer, then transfer to a container with parchment between layers. They’ll keep for up to a month.
Variations and Substitutions:
Feeling creative? Here are some fun ways to mix things up:
- Double Chocolate: Add a second layer of icing or drizzle melted white chocolate on top.
- Gluten-Free: Use a gluten-free flour blend for the cookie base.
- Dairy-Free: Substitute plant-based butter and cream to make them dairy-free.
- Flavor Boost: A splash of almond or orange extract can take the icing to a new level.
- Sprinkles or Nuts: Add them to the icing before it sets for extra flair.
What to Serve with Homemade Baltimore Berger Cookies?
These cookies are pretty much perfect on their own, but here’s how to elevate your snacking game:
- Coffee or Espresso: The bitterness balances the sweetness beautifully.
- Vanilla Ice Cream: Make your own ice cream sandwiches—thank me later.
- Hot Chocolate: Because more chocolate is always a good idea.
- Gift Boxes: Wrap them up for a thoughtful homemade present.
Frequently Asked Questions:
Can I make these ahead of time?
Absolutely! They store well, so you can bake them a day or two in advance.
My icing isn’t setting. What should I do?
Let it cool a bit longer before dipping. If it’s still too runny, whisk in a little more confectioners’ sugar.
Can I use milk chocolate instead of semisweet?
Sure! Just know that it’ll make the icing sweeter, so adjust the sugar if needed.
So, what do you think? Are you ready to give these Homemade Baltimore Berger Cookies a shot? They’re rich, chocolatey, and packed with nostalgic charm. Whether you’re baking for yourself or sharing with friends, they’re bound to impress. Let me know how yours turn out—and are you a single-layer or double-dip kind of person?
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Homemade Baltimore Berger Cookies
Ingredients
For the Cookies:
- 74 g unsalted butter softened to room temperature
- 0.5 tsp salt
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- 99 g granulated sugar
- 1 large egg
- 180 g unbleached all-purpose flour
- 74 g milk
For the Icing:
- 340 g semisweet chocolate chips
- 28 g light corn syrup
- 1 tsp pure vanilla extract
- 170 g heavy cream
- 170 g confectioners’ sugar sifted
- 0.125 tsp salt
Instructions
Prepare the Oven and Baking Sheets
- Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper or lightly grease them to prevent sticking.
Make the Cookie Dough
- In a large mixing bowl, cream the butter, salt, vanilla extract, and baking powder until smooth. Gradually add the granulated sugar and mix until the mixture is light and fluffy. Incorporate the egg, mixing thoroughly.
- Alternate adding the flour and milk to the mixture, starting and ending with the flour. Mix gently to combine, ensuring the dough remains soft but cohesive.
Shape and Bake the Cookies
- Using a spoon or small scoop, drop the dough onto the prepared baking sheets in mounds approximately 1¼ inches in diameter. Gently flatten each mound with a moistened spoon or your fingertips to a diameter of about 1½ inches. Leave 2–2½ inches of space between each cookie to allow for expansion.
- Bake the cookies in the preheated oven for 10–11 minutes, or until the bottoms are lightly golden while the tops remain pale. Do not overbake. Allow the cookies to cool on the baking sheets before transferring them to a wire rack.
Prepare the Icing
- In a large heatproof bowl, combine the semisweet chocolate chips, light corn syrup, vanilla extract, and heavy cream. Heat gently using a microwave or double boiler until the mixture is nearly boiling and bubbles begin to form. Stir until smooth and fully combined.
- Gradually add the sifted confectioners’ sugar and salt to the chocolate mixture, whisking until the icing achieves a smooth, glossy consistency. Allow the icing to cool to lukewarm.
Ice the Cookies
- Dip the cooled cookies into the icing, ensuring the tops are generously coated. Place them back onto the baking sheets, icing side up. If additional icing remains, apply a second layer after the first has set slightly for a richer topping.
Allow the Icing to Set
- Let the cookies rest at room temperature until the icing is firm. For quicker results, place the cookies in the refrigerator for 10–15 minutes.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
