Copycat
Berger Cookies Recipe
Ingredients
:
1
cup unsalted butter, softened
1-1/2
teaspoons salt
2
teaspoons vanilla extract
1
tablespoon baking powder
1-1/2
cups sugar
3
large eggs, room temperature
4-1/2
cups all-purpose flour
1
cup sour cream
CHOCOLATE
ICING:
4
tablespoons unsalted butter
3-1/2
cups semisweet chocolate chips
4
ounces unsweetened chocolate, chopped
2
tablespoons light corn syrup
1-1/2
cups sour cream
Preheat
oven to 400°. Beat butter, baking powder, salt and vanilla until combined. Add
sugar; beat until light and fluffy. Add eggs, one at a time, beating well after
each addition. Add flour alternately with sour cream, beginning and ending with
flour; do not overmix.
Drop
by 3 tablespoonfuls onto greased baking sheets. With wet fingers, flatten each
into a 3-in. circle.
Bake
10 minutes or until edges start to brown. Cool on pan 5 minutes; remove to wire
racks to cool completely.
For
icing; in a small saucepan, stir icing ingredients over low heat just until
chocolate melts and mixture is smooth. Remove from heat; cool to room
temperature. Using a hand mixer, beat on high until mixture thickens and
becomes lighter in color, 6-7 minutes.
Spread
2 Tbsp. icing over flat side of each cookie; let stand until set. Store in an
airtight container in the refrigerator.
To
test cookie doneness, use a spatula and gently lift the corner of the cookie.
The top will not be brown but the edges will be slightly brown.
Nutrition
Facts :
1
cookie: 296 calories, 17g fat (10g saturated fat), 37mg cholesterol, 159mg
sodium, 34g carbohydrate (19g sugars, 2g fiber), 4g protein.