Tasty Berger Cookie RecipeAuthor: Stuart Michael M
To make the Berger Cookies, you will need a comprehensive Berger Cookie recipe. There should be recipes to make Berger cookies and the recipe for the rich chocolate icing as well.
For the cookies, you will need one cup or eight ounces of unsalted butter, one and a half teaspoons of salt, one tablespoon of baking powder, two teaspoons of vanilla extract, three large eggs, one and a half cups of sugar, eight ounces of milk and four and a half cups or 19 ounces of all-purpose flour. To make the chocolate icing, the ingredients will include four ounces of unsweetened baking chocolate, three and a half cups of semi-sweet chocolate chips, four tablespoons of unsalted butter, two tablespoons of light corn syrup, and one and a half cup of heavy cream or can be replaced by sour cream.
Here comes the method to make the Berger cookies. First, preheat the oven to 400 degrees Fahrenheit and grease lightly or line the baking sheets using parchments. Use a large bowl and mix the cream together with the butter, vanilla, salt and baking powder. Beat the mixture and while adding the sugar. Add also the eggs but one at a time, beating well after every addition.
Then add the flour into the mixture alternately with the milk but beginning and ending last with the flour. Perform the addition gently and there is no need to beat the mixture. By using a muffin scoop, scoop the dough onto the prepared baking sheets. Flatten the dough using wet fingers to a circle of about three-inch of diameter. Leave even spaces of about two inches between each cookie for expansion. Bake the cookies for approximately 11 minutes or until they turn brownish at the bottom. You may look for browning hints on the edges but remember not to over bake the cookies. Leave the cookies to cool and they will be ready for icing.
The next step in the Berger Cookie recipe is to make the icing. First pour the chocolate chips, corn syrup, cream, baking chocolate and cream into a big microwave-safe bowl. Then heat the mixture until it turns very hot or when the cream starts to form bubbles. Turn off the heat and continue stirring until smooth. Allow the mixture to cool to room temperature and this may take a couple of hours. When it is completely cooled, use the mixer to beat it for six to seven minutes or until the icing turns lighter in color and slightly thicker. Then spread each cookie with three tablespoons of icing, leaving about a quarter inch around the edge of each cookie. Using a heaped tablespoon of cookie scoop would be good. Allow them to merge perfectly and it is ready to be served.