So, one blog and some 3 dozen comments later, Baltimore’s finest cookie—the Berger Cookie—has resurfaced in a new incarnation. Like the REAL Berger cookie (can you pick it out in the photo above?), our new version is smaller, and spread with frosting that’s closer to the original and heaped even higher. This is my final take on these cookies—I promise!
First, I want to thank reader Ann Dahne for sending me two packages of real Baltimore Berger Cookies. They’ve been an invaluable aid in my continuing research.
I started by reducing the size of the cookies to about 2 1/4”. To do this, I cut the recipe to 1/3 its original; it now yields 28 smaller cookies, which is plenty.
The new icing adds vanilla and confectioners’ sugar; subtracts butter; and substitutes chocolate chips for the unsweetened chocolate in the original. But other than that, it’s prepared in the same way: everything except the sugar heated together; stirred till smooth; and the sugar beaten in at the end. The one main difference: the frosting on Berger’s original cookies tastes EXACTLY like the frosting on Hostess cupcakes. I haven’t figured out how to duplicate that distinctive “snack cake” flavor. Mine is more chocolate-y. Sorry, folks!
Read our revised Berger Cookie recipe, which you’ll find at the end of our recipe for Baltimore’s Finest.