Bob’s Red Mill United States of Cookies: The Berger Cookie (MD)

Maryland’s cookie is a cake-like vanilla cookie slathered with a layer of fudge as thick as the cookie itself.

Recipe source: https://www.bobsredmill.com/recipes/how-to-make/the-berger-cookie/

The Berger Cookie is somewhat famous in Maryland, specifically in Baltimore. Read more about their history at this not very optimized for mobile website or on Atlas Obscura’s. There was a bit of a scare about a trans fat ban, but turns out that’s not even an issue anymore. This version uses butter anyway, not margarine.

I’ve never been to Baltimore and never had a Berger cookie, so I wasn’t sure what to expect. I’ve heard everything from “best cookie ever” to “overhyped” so I kept my expectations reasonable and my mind open.

Another family portrait.
The batter is very much like a thick cake batter. It reminded me a little of making whoopie pies.
My Enterprise glass makes a repeat performance as a flattener of cookies, this time sprayed with pan spray.
For reference, this is what the source recipe means by “mottled brown bottoms. “

I tried one of the cookies without the frosting: they’re soft with a firmer crust outside and taste mildly sweet and vanilla. Probably the perfect base for fudge.

Fudge family photo
Slight difference in shape. Ghirardelli on the left, Nestle on the right.

Ghirardelli is definitely a smoother mouthfeel, with Nestle being less “sour,” if that makes sense. Probably more a function of cocoa content and sugar content of bittersweet vs. semisweet.

I microwaved the cream half a minute at a time for a total of 2 1/2 minutes, and it was definitely boiling at that point.

You should always sift your powdered sugar, but I especially need to because the container I store it in isn’t as airtight as it ought to be and it’s a little clumpy. I need something with a gasket like my granulated sugar and flour.

I’ve never added powdered sugar to ganache before. I wondered if it would mix in smoothly, but it did. I’m glad I sifted.

Remember that the domed top of the cookie is now the bottom. The top is all fudge.
I had this much left because the recipe claimed to make 24 cookies but I only got 17 out of it, and I used my tablespoon scoop like instructed.
Look how thick that frosting is!

Overall Impressions

Not life- changing or the best cookie I’ve ever eaten, but I love fudge so top marks anyway. Husband said it was like eating a sugar cookie with a ton of frosting. Honestly, if you’re a chocoholic you’ll love it.

The cool part is you really don’t need to use chocolate chips, just use the equivalent amount of whatever chocolate you want and you can make it as high quality as you want. Use Valrhona if you’ve got the scratch.

Tips and Suggestions

In fact, I don’t see why you couldn’t use ANY fudge you want, in any flavor. I’m amazed if no one is making different flavor “Berger” cookies. Penuche Berger cookies, anyone? Maple walnut? Go nuts and report back!

Next Time

Back to New England with Boston Cream Pie cookies from Massachusetts. More creative than the default originated-in-Massachusetts chocolate chip cookies. In fact it looks like a vegan whoopie pie of the kind you have to assemble just before serving because of the cream filling. Full confession: probably not going to actually make them vegan myself. Sorry.

All photos by Amber Sutton

Originally published at bakeonthru.wordpress.com

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