Baltimore’s Finest: The Sequel

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.

img_2993.JPG
I broke them into little bits, and the King Arthur Web group—Halley, Jim, Tracy, Janet, and I—all taste-tested. YUM was the consensus. So YUM was my new goal.

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.

img_2994.JPG
To make the perfect-size cookies, I used a teaspoon cookie scoop…

img_2996.JPG
…and flattened the cookies to about 1 1/2” across.

img_2997.JPG
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!

img_2998.JPG
Another key change: cooled cookies have their BOTTOMS dipped in the frosting, rather than spreading it on top.

img_2999.JPG
Yes, it’s a messy process. Use a pair of tongs if you like, but it’s SO SO SO much easier to use your fingers.

img_3004.JPG
Once all the cookies have been dipped, dollop the remaining frosting on top, spreading it evenly.

img_3009.JPG
See the “real” Berger Cookie here? A wolf in sheep’s clothing, eh?

img_3013.JPG
Which is which? Original Berger on the left; our version on the right. Pretty good, huh?

Enjoy our revised Baltimore Berger Cookie recipe.

PJ Hamel
About

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!

comments

  1. Nadav

    Topic revisted from July 23rd.. Ok, although I have SEVERELY restricted my eating habits to not include really any sweets, I still have a love for berger cookies.. So, what I did was purchase a package of them but instead of EATING one cookie.. I decided to be clever. I took all the cookies and cut them into 4 small slices.. I calculated the total caloric intake per cookie at: 140(a whole cookie) and once I cut them into 4 slices.. 1 slice is now 35 calories and everything else, sugar, calories from fat has been DRASTICALLY reduced.. Can someone here tell me by cutting the single cookie into 4 slices.. am I really cutting the calories and fat + other stuff out? I would only eat one slice PER WEEK.. THATS IT..

    In other words.. at the end of each week Friday, I made it my day to just have one slice of the cookie every Friday.. By the time I finish eating all the cookies.. it would be 12 months from now or less..

    Yes, it’s simple arithmetic – if you only eat 1/4 of something, you’re only ingesting 1/4 of everything that’s in it (assuming you cut a 1/4 that’s perfectly equal to the other pieces). Good luck with your diet – PJH

    Reply
  2. Nadav

    Is there a way to use non-fattning ingredients to duplicate these?? While 140 calories is alot, i tend to eat half of the cookie and put the other half away for later..

    Surely it can be done.. has anyone made a fat-free nutricious berger type cookie?

    Nadav, I regret to say that making this cookie fat-free would mean it’s no longer a Berger cookie. There are books that focus on fat-free cooking and baking; perhaps your library would have some you could reference. In the meantime, please try our extremely low-fat (and gluten-free) Flourless Fudge Cookies – I think you’ll really enjoy them. You’ll also enjoy our Basic Whole Grain Cookies, and our Sparkling Cranberry Gems, both of which are full of fiber and, in the case of the cranberry cookies, lower sugar.
    Cheers! PJH

    Reply
  3. terri

    Where can I find the recipe!!!!! If you click on the underlined words “Baltimore’s finest” at the end of the blog, it will take you to the recipe. have fun with it. mary@KAF

    Reply

Post a comment

Your email address will not be published. Required fields are marked *