Today, I made another recipe that I found at Anna's blog (cookiemadness.net): Sour Cream Chocolate Cookies. I have to say the picture totally caught my eye and made me want to try these when she first posted them, but I don't make cookies from scratch that often. However, I had the time and the extra Hershey's Special Dark Cocoa, from the cake I made at the beginning of the month, so I made a batch today. They are pretty much super amazing.
Sour Cream Chocolate Cookies
1/2 cup butter or margarine, softened
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup sour cream (I don’t recommend using light for this recipe)
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour (spoon, don’t scoop)
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups semi-sweet chocolate chips or use a mixture of chocolate and white chips
Preheat oven to 350 degree F.
In a mixing bowl, cream butter and both sugars. Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Stir in chips. Drop by rounded
tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12 minutes
or until set - do not overbake. They should still look kind of moist on top when you take them out. They will set as they cool.
Cool for 2 minutes before removing to wire racks to cool completely.
Makes about 3 dozen
*I got 33 out of my batch, and I had to use slightly less flour because I had just under the amount of sour cream. Oh and these aren't the quickest cookies I've ever made because you have to cream the stuff and then add other stuff, not everything all at once, so just make sure you have some time.