COPYCAT BERGER COOKIES

Copycat Berger Cookies image

After a friend who had recently traveled to Baltimore sent me a package of Berger cookies, I was hooked. They disappeared so quickly, I decided to try to 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

Provided by Taste of Home

Time 25m

Yield 35 cookies

Number Of Ingredients 14

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

Steps:

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. , 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.

Nutrition Facts : Calories 296 calories, Fat 17g fat (10g saturated fat), Cholesterol 37mg cholesterol, Sodium 159mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.