Copycat Berger Cookies Food

COPYCAT BERGER COOKIES

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.

COPYCAT BERGER COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Position oven racks in top and bottom thirds of oven. Line two large rimmed baking sheets with parchment paper.
• Beat butter, vanilla, baking powder, and salt together in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until creamy, about 3 minutes, scraping down the sides of the bowl as needed. Beat in sugar on medium-high speed until smooth, about 1 minute. Add egg; beat on low until just combined, scraping down the sides of the bowl as needed. Alternately add flour and milk on low speed, beginning and ending with flour, until just combined.
• Drop slightly rounded tablespoons of dough 2 inches apart onto the prepared baking sheets. Roll dough with floured hands into balls, then gently flatten each ball to a 1 1/2-inch wide circle.
• Bake in the preheated oven, rotating pans halfway through, until golden brown on bottoms, about 10 minutes. Place pans on wire racks; let cool completely on pans, about 30 minutes.
• Meanwhile, bring 1 inch of water in a small saucepan to a boil over medium-high heat; reduce heat to medium. Place chocolate chips, cream, corn syrup, and vanilla for icing in a medium, heat-proof bowl; place bowl over simmering water in the saucepan; cook over medium heat, whisking constantly, until chocolate is melted and mixture is combined, about 5 minutes. Remove bowl from heat; whisk in 1 cup plus 2 tablespoons confectioners' sugar and salt until smooth and thickened, 2 minutes.
• Dip the flat side of each cookie into the warm icing; return to the baking sheet, chocolate-side up. Let cookies and chocolate cool slightly, uncovered, to room temperature, about 10 minutes. Spread remaining icing evenly over chocolate-dipped cookie tops (about 1 tablespoon each). Let sit at room temperature, until icing is completely set, about 1 1/2 to 2 hours.

BERGER COOKIES

Steps:

• Preheat oven to 400 and line 2 baking sheets with parchment paper and set aside.
• Add butter, baking powder, vanilla and salt to a mixing bowl and beat until combined.
• Beat in sugar, followed by egg, making sure mixture is combined well.
• Add the flour to the butter mixture alternating with the milk. Do not over beat, just beat until combined.
• Using a tablespoon portion scoop, drop batter onto prepared baking sheets. Spray your fingers with nonstick cooking spray and gently press batter into a 1-1/2" circle.
• Bake for 8-10 minutes or just until browned on the bottom. Remove from oven and let stand to cool completely before icing.
• Add chocolate chips, corn syrup, vanilla and heavy whipping cream to a saucepan.
• Heat over medium heat, stirring frequently until nearly smooth and melted. Make sure the mixture doesn't bubble and boil. Remove from heat and continue to stir until smooth and all chocolate chips are melted.
• Add powdered sugar and use a hand mixer to beat until smooth. Let stand to cool slightly.
• To ice cookies, dredge the bottom of each cookie into the chocolate icing and place, icing side up, onto parchment paper. Repeat until all cookies are iced.
• Let stand to harden, or pop in the fridge for 15 minutes to harden.
• Repeat and dredge cookies in icing for a second time.