Triple-Chocolate Cake Cookies Triple-Chocolate Cake Cookies

Image: Canadian Living | Holiday Baking 2014

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



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


  • Iron 4.0
  • Folate 5.0
  • Calcium 1.0
  • Vitamin A 4.0
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Triple-Chocolate Cake Cookies