Make these cookies! I don’t want to tell you what to do, but you HAVE to make these. If you like chocolate, make them. If you like cookies, make them. If you like easy, make them. I think you get the idea. Make them, make them, make them!!
I must say these are probably my new favorite cookie! I was in search of a new cookie to make – something quick and easy – to take to a church function. I came across a recipe I tore out of an old Cooking Light magazine. It definitely had potential, but I didn’t have everything on hand so I had to improvise a bit. All I can say is wow! I will also say that I took about 6 dozen cookies with me and I didn’t bring any home!!
These cookies are ever so slightly crisp on the outside and very moist and chewy on the inside. When I tasted the first one, I thought they might be a bit too rich (and I have a very BIG chocolate sweet tooth), but after the fifth cookie I decided they were perfect!
The first time I made these cookies, I added some chocolate chips for some extra yummy chocolate-y goodness. Delicious! On a suggestion, I added white chocolate chips and butterscotch chips (separately) the next time I made them and I was not disappointed. Maybe the butterscotch brownie cookies are my new favorite. There are so many options here. What will you add?
Serves: 6 dozen
- 2 cups flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup plus 2 tablespoons melted butter (or 10 tablespoons)
- 1⅓ sugar
- ⅔ cup brown sugar
- ¾ cup plus 2 tablespoons cocoa powder
- ⅔ cup light sour cream
- 2 teaspoons vanilla
- Preheat oven to 350 F (175 C). Spray a cookie sheet with non-stick cooking spray.
- Combine flour, baking soda and salt in small mixing bowl and set aside.
- Pour melted butter in a large mixing bowl. Add both sugars and cocoa powder. Mix until well combined. Your batter will look a bit gritty.
- Add sour cream and vanilla to the butter mixture. Mix well.
- Gradually add flour mixture to the butter mixture. If you would like to add baking chips or nuts, do it now. The dough will be thick and sticky.
- Spoon by rounded teaspoon (I used my smallest cookie scoop) onto prepared cookie sheet.
- Bake at 350 F for 8-10 minutes. Do not over bake them. They will still be quite soft. You will know they are done when they have a slight crusting around the outside.
- Cool slightly and remove to a wire rack. Enjoy!