Bergers-Style Cookies
User Reviews
4.5
Bergers-Style Cookies
Description
The cookie base is prepared with cake flour for a delicate crumb, combined with unsalted butter and sugar beaten until pale and fluffy. Egg white, heavy cream, and vanilla add moisture and flavor. The dough is portioned into balls, pressed flat, and baked until the edges just begin to brown, creating cookies with a tender but structured texture.
The frosting, made from melted milk chocolate chips mixed with heavy cream, cocoa powder, powdered sugar, and vanilla, is carefully tempered to a spreadable temperature between 90 and 100 degrees Fahrenheit. It has a thick, brownie batter-like consistency that spreads slowly and may drip slightly over the cookies’ edges, providing a smooth, rich chocolate layer that complements the softer cookies.
These cookies are best enjoyed after the frosting has been applied and set. The temperature control of the frosting is key to achieving the right texture, and the recipe recommends tools like an instant digital thermometer for precision.
The notes highlight the importance of frosting temperature to maintain proper consistency and recommend microwaving the frosting briefly if too thick. Ghirardelli milk chocolate chips are suggested for the frosting.
Ingredients
For the Cookies
- 2 cups cake flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter at room temperature
- ¾ cup granulated sugar
- 1 egg white
- 1½ tablespoons heavy cream
- 1½ teaspoons vanilla extract
For the Frosting
- 3 cups milk chocolate chips
- 1¼ cups heavy cream
- ¼ teaspoon salt
- 1⅔ cups cocoa powder Dutch-processed
- 1¼ cups powdered sugar
- 1½ teaspoons vanilla extract
Instructions
- Make the Cookies: Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- Using an electric mixer, beat the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add the egg white, heavy cream, and vanilla, and beat until combined. Reduce the speed to low and add the flour mixture in three additions, mixing until incorporated, scraping down the bowl as needed.
- Working with 1 heaping tablespoon of dough at a time (my small cookie scoop was the perfect size), roll into balls and space 2 inches a part on the prepared baking sheets, 12 per sheet. Using moistened fingers, press dough balls to form disks about ¼-inch thick and 2 inches in diameter.
- Bake, 1 sheet at a time, until the cookies are just beginning to brown around the edges, 8 to 10 minutes, rotating the sheet halfway through baking. Let the cookies cool completely on the baking sheet.
- Make the Frosting: Once the cookies have cooled, combine the chocolate chips, heavy cream, and salt in a large bowl. Microwave the chocolate mixture at 50 percent power, stirring occasionally, until melted and smooth, 1 to 3 minutes. Whisk the cocoa powder, powdered sugar, and vanilla into the chocolate mixture until smooth. (The frosting should the texture of thick brownie batter and register about 95 degrees.)
- Turn the cookies over on the baking sheets. Spoon 2 tablespoons of frosting over the flat side of each cookie to form a mound. Let the cookies sit at room temperature until the frosting is set, about 3 hours. The cookies can be stored in an airtight container at room temperature for up to 3 days.
Notes
- Use an instant digital thermometer to ensure frosting temperature stays between 90 and 100 degrees Fahrenheit for ideal spreading consistency.
- If frosting is too thick, warm it in short microwave intervals, whisking until it thins without overheating.
- Cookies bake until just browning around edges; do not overbake to maintain a tender texture.
- Ghirardelli milk chocolate chips are recommended for the frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 31mg | 10% |
| Sodium | 73mg | 3% |
| Potassium | 138mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 56mg | 6% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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