Ingredients:

• Cake Flour
• Baking Powder
• Salt
• Unsalted Butter
• Granulated Sugar
• Egg White
• Heavy Cream
• Vanilla Extract
• Milk Chocolate Chips
• Heavy Cream
• Salt
• Cocoa Powder
• Powdered Sugar
• Vanilla Extract

1. Warm oven to 350 degrees Fahrenheit.
2. Add parchment paper to two cookie sheets. This can be changed to a silicone baking mat if preferred.
3. Mix baking powder, salt and flour in a medium sized bowl by whisking, then set aside.
4. Add butter and sugar together and beat with an electric mixer. Continue to do this on high/medium speed until it becomes fluffy and pale in color.
5. Beat in the egg white, heavy cream, and vanilla until it has combined.
6. Turn speed to low on mixer, and add in the flour mixture 1/3 at a time, SLOWLY. Mix/scrape the bowl when needed.
7. Roll one tablespoon of dough at a time into a ball. Place them on the cookie sheets at least two inches apart.
8. Lightly press down on the tops of the cookie balls with your hand.
9. Bake for around eight to ten minutes, or until slightly brown around the edges. Rotate the baking sheet halfway through to ensure even cooking.
10. Remove cookies from oven and let them cool on the baking sheets.
11. Mix together chocolate chips, heavy cream, and salt in a large bowl
12. Use microwave to melt chocolate and stir until melted.
13. Mix cocoa powder, powdered sugar, and vanilla into the chocolate. Mix until this is smooth, the texture should be similar to brownie batter.
14. Turn the cookies upside down on the cookie sheets.
15. Add two tablespoons of chocolate frosting on the flat sides of each cookie to form a mound.
16. Let cookies set up for around three hours before serving.
17. Store cookies in an airtight container. They will last around three days. 🙂

Photo of Cookies

Recipe Courtesy of: Homemade Berger Cookies