Triple Chocolate Cookies

[quicklook-recipe prep_time=”30 min” cook_time=”10 min” serves=”” details=”” ] SECRET INGREDIENT: sour cream Chocolate chips, chocolate sprinkles, and cocoa powder create

[quicklook-recipe prep_time=”30 min” cook_time=”10 min” serves=”” details=”” ]

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.[/factoid]

[ingredients-list title=”Ingredients” serving_size=”Makes 5 1/2 dozen”]

[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=”40 minutes”]

[step-item number=”1″ image_url=”” title=”” ]In a large bowl, cream the butter or margarine, confectioners’ sugar, and cocoa powder until light and fluffy.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Preheat the oven to 325°F.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”5″ image_url=”” title=”” ]Bake until set, about 10 minutes. Cool for 5 minutes then remove to a wire rack to cool completely.[/step-item]

[/step-list-wrapper]

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Originally Published in Reader's Digest