Cook’s Notes: This is my ultimate chocolate cookie recipe; faster than brownies. These cocoa-rich, intense cookies aren’t too sweet but are very satisfying. The sour cream makes them moist. The high heat melts the chocolate slightly.
1/2 c butter (1 stick)
3/4 c white sugar
1.5 c flour
2/3 c unsweetened cocoa powder (natural preferred)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
12 oz bag (2 c) semisweet chips, chunks, or bittersweet buttons
1 T vanilla extract
1 large egg
1/3 c sour cream
Variation 1: Add 1.5 c dried cherries for Black Forest Cookies
Variation 2: Add 2.25 tsp instant espresso powder for Mocha Cookies
Variation 3: Use a blend of 1/2 c white sugar and 1/4 c packed dark-brown sugar
Heat oven to 425F. Coat two baking sheets with cooking spray.
In a microwave-safe bowl, melt the stick of butter (Start with 30 seconds on High). Stir in the sugar, and microwave mixture for 30 to 45 seconds until hot. Stir thoroughly until smooth. Cool butter mixture to lukewarm so you don’t poach the egg.
Meanwhile, prepare the flour mix: Whisk together flour, cocoa powder, baking powder, baking soda, and salt until well blended. Stir in the chocolate chips to coat with flour mix.
When butter-sugar mix has cooled, whisk in the vanilla, egg, and sour cream until smooth.
Pour the butter mix into the flour mixture. Stir briefly until just combined. Batter is fudgy and thick.
Using a cookie scoop, drop rounded tablespoons of dough 2″ apart onto prepared cookie sheets.
Bake 9 minutes until barely set. Be careful not to overcook: the batter is so dark it is hard to tell if the bottoms have become burnt. Remove from oven and cool on the pan to set before removing cookies to a wire rack. Let cool fully. Makes about 44 cookies.
Recipe Testers (my co-workers) said: These are absolutely amazing! Can’t stop at just one. Chocolate heaven yum! They’re like eating really excellent brownies, but in a not-so-sinful size. One of the best of your many excellent creations: Fluffy and yet flavorful.
Resources: Recipe by CD Cooper. I looked at a ton of resources to create this recipe, including the original Nestle Toll House recipe, Top Secret Recipes (Todd Wilbur), “Vanilla and Chocolate Rocks” from King Arthur Flour, and cookie recipes in allrecipes.com and America’s Best Recipes.
The technique to melt butter with the sugar is from the excellent Web site http://www.well.com/user/vard/cookies.html