Berger Cookies: Fudgy Chocolate Topping a Cakey Vanilla Cookie

By Sugar Spun Run · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Beat the butter and sugar in a large bowl until light, fluffy and well combined. Mix in the egg, milk and vanilla until fully combined.
3. Whisk the flour, baking powder and salt in a separate bowl. Add them gradually to the wet mixture and stir until combined.
4. Scoop level 1 tablespoon portions of dough onto the sheets, spacing them at least 2 inches (5 cm) apart. Dampen your fingertips and flatten each cookie gently.
5. Bake on the center rack at 350°F (175°C) for 10 to 12 minutes, until the very edges just turn light golden brown. Let the cookies cool while you make the frosting.
6. Beat the salted butter and corn syrup in a large bowl until creamy. Add the powdered sugar about 1 cup (125 g) at a time, stirring until combined after each addition.
7. Stir in both cocoa powders. On low speed, drizzle in the heavy cream and vanilla, mixing until smooth.
8. Set up a double boiler: fill a medium saucepan with 1 to 2 inches of water and rest a heatproof bowl on top without it touching the water. Bring the water to a simmer, then add the frosting to the bowl over the pot. Heat, stirring often, until melted, darker in color, smooth and easy to spread.
9. Turn the cooled cookies flat side up and spoon 1 ½ tablespoons of frosting onto each one. Nudge it with the back of a spoon or an offset spatula so it spills over the edges.
10. Let the frosting cool and set before serving.

Summarized from Sugar Spun Run's video. Watch it for the details.

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