Sour Cream-Chocolate Drops
Prep: 25 Minutes Bake: 8 Minutes per Batch
Oven: 350 Degrees Makes: About 42 Cookies
1/2 cup butter, softened
1 cup packed brown sugar
1/2 teaspoon baking soda
1 teaspoon vanilla
2 ounces unsweetened chocolate, melted and cooled
1 8-ounce carton dairy sour cream
2 cups all-purpose flour
1 recipe Chocolate Buttercream Frosting
1. Preheat oven to 350 Degrees F. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar, baking soda, and 1/4 teaspoon salt. Beat until combined, scraping sides of bowl. Beat in egg and vanilla. Add melted chocolate; beat until combined. Beat in sour cream. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Transfer to a wire rack; let cool. Frost with Chocolate Buttercream Frosting.
Chocolate Buttercream Frosting
Beat 1/4 cup butter until fluffy. Gradually add 1 cup powdered sugar and 1/3 cup unsweetened cocoa powder, beating well. Slowly beat in 3 tablespoons half-and-half and 1 teaspoon vanilla. Gradually beat in 1 1/2 cups powered sugar. If necessary, beat in additional half-and-half to make a spreading consistency.