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
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
Instructions
1Preheat 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.
2Drop by 3 tablespoonfuls onto greased baking sheets. With wet fingers, flatten each into a 3-in. circle.
3Bake 10 minutes or until edges start to brown. Cool on pan 5 minutes; remove to wire racks to cool completely.
4In 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.
5Spread 2 Tbsp. icing over flat side of each cookie; let stand until set. Store in an airtight container in the refrigerator.
