Copycat Berger Cookies

Name: Copycat Berger Cookies
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; 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

13 ingredients

6 steps

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
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

1

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.
2

Drop by 3 tablespoonfuls onto greased
3

. With wet fingers, flatten each into a 3-in. circle.
4

Bake 10 minutes or until edges start to brown. Cool on pan 5 minutes; remove to wire racks to cool completely.
5

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.
6

Spread 2 Tbsp. icing over flat side of each cookie; let stand until set. Store in an airtight container in the refrigerator.