Description
Ever craved a cookie that’s soft, rich, and smothered in fudgy chocolate icing? Copycat Berger Cookies recreate the iconic Baltimore treat, featuring tender, cakey cookies topped with a thick layer of chocolate fudge icing.
Ingredients
For the Cookies:
- ⅓ cup unsalted butter, at room temperature: Adds richness and tenderness.
- 1 teaspoon vanilla extract: Enhances the cookie’s flavor.
- 1 teaspoon baking powder: Helps the cookies rise slightly for a cakey texture.
- ½ teaspoon kosher salt: Balances the sweetness.
- ½ cup white sugar: Sweetens the cookie base.
- 1 large egg: Provides structure and moisture.
- 1 ½ cups all-purpose flour: Forms the soft, cakey structure.
- ⅓ cup whole milk: Keeps the dough moist and tender.
For the Icing:
- 1 ½ cups semisweet chocolate chips: Create the rich, fudgy base.
- ½ cup heavy whipping cream: Adds creaminess and smoothness to the icing.
- 2 tablespoons light corn syrup: Gives the icing a glossy, fudgy texture.
- 1 ½ teaspoons vanilla extract: Enhances the chocolate flavor.
- 1 cup + 2 tablespoons confectioners’ sugar, sifted: Thickens and sweetens the icing.
- ¼ teaspoon kosher salt: Balances the sweetness of the icing.
Why These Ingredients Matter
- Butter and Milk: Ensure a soft, cakey cookie that contrasts the rich icing.
- Semisweet Chocolate Chips: Provide a deep, chocolatey flavor for the signature fudge icing.
- Corn Syrup: Adds gloss and prevents the icing from hardening too much.
- Confectioners’ Sugar: Thickens the icing to a spreadable, fudgy consistency.
Substitutions and Variations
- Butter: Use salted butter and omit the kosher salt in the cookies, or try vegan butter for a dairy-free option.
- Milk: Substitute with plant-based milk (like almond or oat) for a dairy-free version.
- Chocolate Chips: Swap with dark chocolate chips for a richer flavor or milk chocolate for a sweeter icing.
- Corn Syrup: Replace with honey or agave syrup, though the texture may be slightly less glossy.
- Vegan Option: Use vegan butter, plant-based milk, dairy-free chocolate chips, coconut cream instead of heavy cream, and ensure corn syrup is vegan-friendly.
- Gluten-Free: Use a gluten-free all-purpose flour blend for the cookies.
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 400°F (200°C).
- Position oven racks in the top and bottom thirds of the oven.
- Line two large rimmed baking sheets with parchment paper.
Tip: Parchment paper ensures easy release and prevents sticking.
Step 2: Make the Cookie Dough
- In the bowl of a stand mixer fitted with a paddle attachment, beat ⅓ cup unsalted butter, 1 teaspoon vanilla extract, 1 teaspoon baking powder, and ½ teaspoon kosher salt on medium-high speed until creamy, about 3 minutes, scraping down the sides as needed.
- Add ½ cup white sugar and beat on medium-high until smooth, about 1 minute.
- Add 1 large egg and beat on low until just combined, scraping down the sides.
- Alternately add 1 ½ cups all-purpose flour and ⅓ cup whole milk on low speed, starting and ending with flour (flour, milk, flour, milk, flour), mixing until just combined.
Tip: Avoid overmixing to keep the cookies soft and cakey.
Step 3: Shape and Bake the Cookies
- Drop slightly rounded tablespoons of dough (about 1 ½ tablespoons each) 2 inches apart onto the prepared baking sheets.
- With floured hands, roll each portion into a ball, then gently flatten to a 1 ½-inch wide circle.
- Bake, rotating pans halfway through, until the bottoms are golden brown, about 10 minutes.
- Transfer pans to wire racks and let cookies cool completely on the pans, about 30 minutes.
Tip: Flatten cookies evenly to ensure uniform size for icing.
Step 4: Make the Icing
- Bring 1 inch of water to a boil in a small saucepan over medium-high heat, then reduce to medium.
- In a medium heat-proof bowl, combine 1 ½ cups semisweet chocolate chips, ½ cup heavy whipping cream, 2 tablespoons light corn syrup, and 1 ½ teaspoons vanilla extract.
- Place the bowl over the simmering water (ensuring it doesn’t touch the water) and whisk constantly until the chocolate melts and the mixture is smooth, about 5 minutes.
- Remove from heat and whisk in 1 cup plus 2 tablespoons sifted confectioners’ sugar and ¼ teaspoon kosher salt until smooth and thickened, about 2 minutes.
Tip: If you don’t have a double boiler, use a heat-proof bowl over a saucepan, ensuring the bowl fits snugly without touching the water.
Step 5: Ice the Cookies
- Dip the flat (bottom) side of each cooled cookie into the warm icing, coating generously.
- Place cookies chocolate-side up on the baking sheets and let cool slightly at room temperature, about 10 minutes.
- Spread remaining icing evenly over the chocolate-dipped tops (about 1 tablespoon per cookie) for a thick layer.
- Let cookies sit at room temperature until the icing is completely set, about 1 ½ to 2 hours.
Tip: Work quickly with the warm icing to ensure it spreads smoothly; reheat gently if it starts to thicken.
Step 6: Serve
- Serve once the icing is set, or store for later enjoyment.
Tip: For a polished look, smooth the icing with a small offset spatula before it sets.