baltimore’s finest: the berger cookie

Berger Cookie

If you know me or have been following the blog for a while (or if you’ve read my tagline), you know that I live in Northern Virginia. What you may not know is that I was born and raised in Maryland, not all that far from Baltimore.

If you aren’t familiar with Baltimore, you might think of it as some strange amalgamation of The Wire and Ace of Cakes, where drug deals and turf wars go down outside of  bakeries that make $2,000 desserts. And while that isn’t wrong exactly, there is actually a lot more to Charm City. Like an awesome aquarium, a phenomenal music school, tons of smarties in the vicinity of Johns Hopkins U, HonFEST, Bertha’s mussels, and perhaps the best dessert EVER: The Berger Cookie.

Berger Cookie

What’s so great about this cookie, you ask? Well, the Berger is a cake-like cookie topped generously with chocolate fudge icing. It is best eaten with coffee or a tall glass of milk, in pairs, and with reckless abandon. It defies diets, carbs, and portion control. It is the very best. Which, I guess, is why I shouldn’t have been surprised when the best baking team–King Arthur Flour–took on the Berger Cookie* and made a fantastic version for those of us who can’t get to Lexington Market to get our hands on the real thing.

You start by making the fudgy icing, because you want it at room temp before you dip your cookies. Next, you mix up the super simple batter, drop dollops of dough on your cookie sheet (being sure to flatten them with the bottom of a glass), then bake for 10 minutes at 400 degrees. When the cookies have cooled, dip them in the icing, distributing any of the leftover fudgy goodness atop the already-dunked cookies.

The general consensus is that these are even better the second or third day. But I wanted the full experience sooner than that, so I popped mine in the fridge for a few hours. I think this step is key–it helps the icing to firm up, just like the real thing.

Please give these a try. Whether you know what the original tastes like or not, you will LOVE them.

*Be sure to use Version 2 of the recipe offered by KAF. It is WAY closer to the real deal.


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