fudge-topped cookies
Fudge-topped Sugar Cookies (Berger-style cookies)
Prep Time
1 hr 5 mins
Cook Time
24 mins
Cooling Time
40 mins
Total Time
1 hr 29 mins

These delicious cookies have a sugar cookie base with an equal amount of chocolate ganache as frosting.

Course: Dessert
Cuisine: American
Author: Leona Konkel
Sugar Cookie
  • 1/2 cup unsalted butter (at room temperature)
  • 3/4 cup granulated sugar (150 grams)
  • 1 egg white
  • 1 1/2 tablespoon heavy cream (22 grams)
  • 1 1/2 teaspoon vanilla (7 grams)
  • 1 3/4 cup all-purpose flour (210 grams)
  • 1/4 cup cornstarch (28 grams)
  • 1 1/2 teaspoon baking powder (6 grams)
  • 1/4 teaspoon salt
Chocolate Ganache Frosting
  • 3 cups chocolate chips (18 ounces) (milk chocolate is recommended; I include at least half milk chocolate chips, or else the frosting is too bitter)
  • 1 1/4 cup heavy cream (283 grams)
  • 1/4 teaspoon salt
  • 1 1/3 to 1 2/3 cups cocoa powder (142 grams, which for me was 1 1/3 cups)
  • 1 1/4 cups powdered sugar (142 grams, which for me was more like 1 cup)
  • 1 1/2 teaspoon vanilla (7 grams)
Sugar Cookie
  1. With an electric mixer, cream butter and sugar for 3 minutes, until fluffy. Scrape down the sides, then beat in egg white, 1 1/2 tablespoon heavy cream, and 1 1/2 teaspoon vanilla. Turn the mixer down to low; add the flour, cornstarch, baking powder, and salt in 3 additions, mixing until just combined.
  2. Scoop into 1-tablespoon balls (a 2 teaspoon (#60) cookie scoop works well here) and roll with your hands. Place them 2 inches apart on a cookie sheet. Flatten each ball into a 2-inch round about 1/4 inch tall. Bake at 350F for 8-10 minutes, until bottoms are just starting to brown. Cool completely on the baking sheet.
Chocolate Ganache Frosting
  1. Combine the chocolate chips, cream, and salt in a large microwave-safe bowl. Microwave in 15 second bursts, stirring after each one, until chocolate is melted and smooth. Use a whisk to stir in cocoa powder, powdered sugar, and vanilla, mixing until smooth and shiny. The frosting will be thick, like brownie batter. 
  2. (Frosting should be between 90-100F. It will form mounds on the cookies and may spread a little, but shouldn't run off. Heat frosting for 5 seconds in the microwave if it's too thick to spread. If it spreads too much, let it cool.)

  3. Turn cookies over on the baking sheets. Spoon 2 tablespoons of frosting onto the flat side of each cookie. (I used a 1 1/2 tablespoon (#40) scoop and it worked perfectly.)
  4. Let set at room temperature for 1-3 hours. We happily ate them after 1 hour because we couldn't stand to wait, but I wouldn't stack or store them until 3 hours. Store in a container at room temperature for 3 days (if you don't eat them all immediately, which will be tough).
Recipe Notes

Using mostly or all semisweet chocolate in these cookies makes the chocolate part rather dark. I found the frosting a little bitter when I only used 4 ounces milk chocolate. I recommend using at least half milk chocolate chips, if not more.

Adapted from Brown Eyed Baker