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Sour Cream Chocolate Sugar Cookies

Sour Cream Chocolate Sugar Cookies

Chocolate chip cookies are probably the first type of cookie that you think of when a chocolate craving strikes. Packed with chunks of semi-sweet chocolate, a good chocolate chip cookie can be a chocoholic’s dream. But when it comes down to it, a chocolate chip cookie isn’t a chocolate cookie. These Sour Cream Chocolate Sugar Cookies are straightforward cookies that are packed with chocolate flavor in each and every bite – no chocolate chips required.

The cookies are rich and almost brownie-like, with a chewy center that is loaded with chocolate flavor very and satisfying to eat. The cookie dough uses a very generous amount of unsweetened cocoa powder, which gives the cookies a deep bittersweet flavor and a tender texture. Since cocoa powder is fairly bitter on its own, the cookies also use quite a bit of brown sugar. The sugar contributes to the texture of the cookies overall and ensures that the chocolate from the cocoa powder is round and rich by the time it reaches your tastebuds.

After the dough is made and shaped into 1-inch balls – err on the side of making them a bit larger than a bit smaller because it’s nice to have these cookies generously sized – they are rolled in white sugar. The sugary coating gives the cookies a slightly crisp outer edge, which provides a nice contrast to the fudgier center of the cookies even after they have been stored for a day or two. It also gives the cookies a uniform look. You can leave off the sugar if you prefer a softer cookie, however.

This recipe is a great all-purpose cookie recipe and I’m sure that you’ll be hooked once you give them a try. They’re excellent with coffee and great dunked in milk. They’re soft enough to be used for ice cream sandwiches without being cake-like. And while they’re loaded with flavor and very satisfying to eat, they’re not too heavy that you won’t want to come back for seconds.

Sour Cream Chocolate Sugar Cookies
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
12 tbsp (3/4 cup) butter, melted and cooled
1 3/4 cup brown sugar
3/4 cup unsweetened cocoa powder
1 large egg
1/3 cup sour cream
2 tsp vanilla extract
1 tsp chocolate extract (optional)
1/2 cup sugar, for topping

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder and salt.
In a large bowl, whisk together butter, brown sugar and cocoa powder until smooth. Blend in egg, sour cream, vanilla extract and chocolate extract, if using. Slowly stir the flour mixture into the cocoa mixture, mixing until a uniform dough forms. Let dough rest for 10 minutes at room temperature, then form dough into 1-inch balls.
Place 1/2 cup sugar in a small bowl and roll balls of dough in the sugar. Arrange on baking sheet, leaving at least 2-inches between each cookie to allow for spread. Press down on each ball to flatten, using the bottom of a glass (cookies should still be at least 1/4-inch thick).
Bake for 13-15 minutes, until cookies are set around the outside edge. Allow cookies to cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.

Makes about 30 cookies.

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  • Cheryl
    November 4, 2017

    These are all ingredients I have in my pantry so easy for me to throw together when I want chocolate cookies!
    On another note I don’t see a print symbol to just print the recipe.

  • 2pots2cook
    November 5, 2017

    I love using sour cream when making desserts so this one is a keeper ! Thank you so much for sharing !

  • Nancy
    November 7, 2017

    After butter is melted, how long do you wait until it cools? 5 minutes, 20 minutes (it’s completely cooled by 20 minutes)? Thanks!

  • Nicole
    November 9, 2017

    Hi Nancy, The length of time your butter will need to cool depends on how hot it gets. Generally, you don’t want it to be so hot that it melts the sugar or cooks an egg (in any recipe, not just this one) when you incorporate it, but it does not need to be all the way down to room temperature. If you can touch the butter with your fingertip and it feels just slightly warm (about body temperature), that is fine. It can be cooler than that, too, but it should not start to solidify either.

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