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You are here: Home / Dishes / Desserts / Cookies / Berger Cookies

Berger Cookies

This page first published: Aug 10, 2010 · Updated: Jun 23, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Berger CookiesBerger Cookies (showing the underside of one)
© Denzil Green

Contents hide
  • 1 Nutrition
  • 2 History Notes
  • 3 Sources

Berger Cookies are made by DeBaufre Bakeries in South Baltimore, Maryland, USA.

Each cookie consists of one large vanilla wafer, about 2 inches (5 cm) wide. It is topped with thick, creamy, fudgy chocolate ganache. The ratio of biscuit to chocolate is about .25 oz (7g) of wafer and 1 oz (28g) of chocolate. The biscuit part itself is somewhat dry, so the topping ends up compensating.

The cookies are swirled in vats of chocolate [1] to get the topping on.

The bakery is just wholesale and mail order; they do no walk-in trade.

Nutrition

Ingredients: sugar, flour (bleached), water, fudge (partially hydrogenated soybean and cottonseed oil) cocoas (natural processed with akali) margarine (partially hydrogenated soybean and cottonseed oil) corn syrup, eggs (FDC yellow 5 & 6) corn starch, milk (non-fat), artificial flavor, salt.Nutrition FactsPer 1 cookieAmountCalories140Fat4.5 gCholesterol5 mgCarbohydrate23 gSugars20 g

History Notes

The cookie recipe was brought to America in 1835 by the Berger family.

It has been modified somewhat over the years to account for changing ingredients.

Sources

[1] “They’re made with a lot of tender loving care,” he (Charles DeBaufre) said. “The workers still swirl them in vats of chocolate. They’re put in by hand and pulled out by hand.” — Rasumssen, Frederick N.. Benjamin F. DeBaufre, 68, supervised production of famed Berger’s cookies. Baltimore Sun. 2 June 1999.

Meister, Craig. Debaufre Bakeries continue legacy of Berger cookies. The Examiner. 3 June 2006.

Samuels, Paulette. C is for Cookies: A Look at a Native Culinary Delight. The University of Baltimore Post. 18 January 2007.

Tagged With: American Food

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