Sour Cream Double Chocolate Cookies
Difficulty: EasyMakes
18
cookiesRich, gooey chocolate cookies with a slighter deeper flavor thanks to the addition of sour cream!
Ingredients
1/2 cup (113g/1 stick) salted butter, room temperature
3/4 cup (165g) brown sugar, packed
1/2 cup (100g) granulated sugar
1 egg
1/2 tbsp vanilla extract
1/2 cup (113g) full-fat sour cream
1 3/4 cups (210g) all-purpose flour
1/2 cup (42g) cocoa powder (I prefer dutched but natural works too)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp espresso powder (optional)
1 1/2 cups (255g) chocolate chips of choice (I used dark, semi-sweet and white)
Directions
- Line a baking sheet with parchment paper or a silicone mat and set aside. In the bowl of a stand mixer or a large bowl mix the butter and both sugars until it has the texture of wet sand. Beat in the egg, sour cream and vanilla until light and smooth.
- Stir in the flour, cocoa, baking powder, baking soda, espresso powder and salt until almost fully incorporated. Stir in the chocolate chips, being careful not to overmix. Divide the dough onto the prepared baking sheet using a 3-tbsp cookie scoop. Cover and chill for at least 2 hours, up to 72.
- Once ready, preheat oven to 350F and space the dough so that there are 12 on one sheet. I recommend bagging the remaining 5-6 and baking them on a separate sheet or saving them for later. Bake for 15-18 minutes or until visibly dry on the surface with wet dough visible through the cracks. Let cool to room temperature and enjoy!
Recipe Video
Notes
- These cookies will last for 3-4 days in an airtight container at room temperature, 2 weeks in the fridge, or 1-2 months in the freezer.
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