So, I gave this a daring shot, substituting the chips for Hershey's unsweetened cocoa. I added some shortening and some sugar to give it an even balance of sweetness and a decent melted chocolatey-texture (Hershey tells you how to do it on the back of the container). So I never had to heat up the burners =) From here I followed the recipe pretty much as it reads. Make sure to watch them while they cook, The can be just as easily undercooked as over baked. Again, I did not have chips to work with, so for the topping, I just made frosting the same way (like the chocolate), adding a bit of vanilla extract, about 1/3 cup of milk, and 1/2 a cup of butter. dont forget the sugar, We don't eat sugar too much, so we used about 1/2 a cup to start and went from there by tasting it! Make sure to beat it by had first a bit with a whisk, and then pull out the electric beater. what a wonderful consistency.

Delicious! Even turned out good with whole wheat flour

Much better with the optional topping

I just made these, and they are not all that tasty. I don't know if I forgot to put something in, but they are kind of boring. I did so the chocolate drizzle and that did help a little.

I was a little nervous to make this with no reviews but I had just the right amount of leftover ingredients and thought I'd give it a go. The cookies are cooling right now and they are just as the recipe describes: not too sweet but chocolatey with a hint of tang from the sour cream. I used full fat Daisy sour cream and half a bag of Nestle bittersweet chocolate chunks. I didn't alter the recipe and followed the directions to the letter and they came out great. Letting the mixture sit for ten minutes prior to putting on the baking sheets is KEY. Otherwise you'll have a goopy mess on your hands! I didn't try the topping but plan to sprinkle some powdered sugar on top. Delicious.