Quick look
- prep 30 min cook 10 min
SECRET INGREDIENT: sour cream
Chocolate chips, chocolate sprinkles, and cocoa powder create a triple shot of chocolate flavor. Sour cream gives the cookies an irresistibly soft and tender crumb.
FACTOID:
Give the cookies a mocha flavor by mixing 3 tablespoons finely ground espresso coffee right in with the flour.IngredientsNumber of servings: Makes 5 1/2 dozen
- 1 1/4 cups (2 1/2 sticks) unsalted butter or margarine, softened
- 2 1/4 cups confectioners’ sugar
- 1/3 cup cocoa powder
- 1/4 cup sour cream
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 2 cups (12 ounces) semi-sweet chocolate chips
- 1/4 cup chocolate sprinkles
- 1
In a large bowl, cream the butter or margarine, confectioners’ sugar, and cocoa powder until light and fluffy.
- 2
Beat in the sour cream and vanilla. Stir in half the flour and mix well. Add the remaining flour, then stir in the chocolate chips and refrigerate for 1 hour.
- 3
Preheat the oven to 325°F.
- 4
Remove from the refrigerator and roll the dough into 1-inch balls. Dip one side of the cookie balls in the sprinkles. Place, sprinkle side up, 2 inches apart on an ungreased baking sheet.
- 5
Bake until set, about 10 minutes. Cool for 5 minutes then remove to a wire rack to cool completely.
