After a friend who had recently traveled to Baltimore sent me a package of Berger cookies, I was hooked. They disappeared so quickly that I decided to try and re-create them at home. After many tests and tweaks, my husband and I gained 6 pounds between the two of us, but it was worth it—I landed on a reproduction of the famous cookie I'm so proud of. —Marina Castle-Kelley, Canyon Country, California
Copycat Berger Cookies
Copycat Berger Cookies
Prep Time
15 min
Cook Time
10 min
Yield
35 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 tablespoon baking powder
- 1-1/2 teaspoons salt
- 2 teaspoons vanilla extract
- 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
Directions
- Preheat oven to 400°. Beat butter, baking powder, salt and vanilla until combined. Add sugar; beat until light and fluffy, 5-7 minutes. Add eggs, 1 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.
- 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.
Nutrition Facts
1 cookie: 296 calories, 17g fat (10g saturated fat), 37mg cholesterol, 159mg sodium, 34g carbohydrate (19g sugars, 2g fiber), 4g protein.
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