To achieve the super-soft texture of these chocolaty cookies, a little sour cream goes a long way. Drizzle the finished cookies with milk chocolate instead of white, if desired.
- Portion size 24 servings
- Credits : Canadian Living: Holiday Baking 2014
Ingredients
Method
In large bowl, beat butter with sugar until fluffy; beat in egg yolk. Beat in sour cream and vanilla. In separate bowl, whisk together flour, baking soda and salt; sift in cocoa powder. Stir flour mixture into butter mixture in 2 additions to form smooth dough.
Roll by 1 tbsp into balls. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets; flatten slightly. Bake, 1 sheet at a time, in 350°F (180?C) oven until tops are just firm and no longer shiny, 8 to 10 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 24 hours.)
Using piping bag fitted with small plain tip, pipe white chocolate squiggles over cookies; sprinkle with chocolate chips. Refrigerate until chocolate is set, about 30 minutes. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Nutritional facts per cookie: about
- Fibre 1 g
- Sodium 31 mg
- Sugars 7 g
- Protein 1 g
- Calories 102.0
- Total fat 6 g
- Potassium 54 mg
- Cholesterol 19 mg
- Saturated fat 4 g
- Total carbohydrate 12 g
%RDI
- Iron 4.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 4.0
