Berger Cookies (showing the underside of one)
© Denzil Green
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  to get the topping on.
The bakery is just wholesale and mail order; they do no walk-in trade.
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
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.
 “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.