"Delicious drop cookies!" — Darlene
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2 (1 ounce) squares
unsweetened chocolate, melted
1 1/2 cups
These cookies turned out delicious, with a the few additional ingredients that I added. I took the advice of another reviewer and added a pinch of salt and a half teaspoon of vanilla or so. Also, if you cook them a little longer, like 12 to 15 minutes and also let the dough sit for 10 minutes after being in the fridge for 15, they aren't so cake textured. A good substitution for the walnuts is almonds, and white chocolate chips. I loved these cookies with the proper adjustments.
I added 1/4 tsp. salt and 1 tsp. vanilla because they had obviously been left out. If I made them again, I would also add an additional 1/2 cup of flour.
I am not a huge chocolate fan (odd choice of cookies, but there you are), and these are right up my alley. Not over-the-top in-yer-face death-by-chocolate, but a very delicate, mild flavor, cut nicely by the nuts. The first bite actually tastes a bit bland, but maybe a teeny bit of salt or vanilla could fix that. After that, they're very good, but subtle. Also, I like that they stay pillowy soft for days. Overall, I really like them, but know your audience: a die-hard choco-holic would need to add a generous amount of chocolate chips or something!
The weirdest thing happened when I tried to make these. I wanted more cookies than it called for so I doubled the recipe. When I was done mixing all of the ingredients the "dough" was more like a cake or brownie batter. There is no way I could have made cookies out of the "dough", so I put it into a 13 X 9 in. pan and baked it like a cake. My husband said they tasted like brownies and they were delicious! I don't know why this happened, I've been baking for years and have doubled recipes countless times before. Oh well, they didn't go to waste and we had a yummy treat anyway! Maybe I will try them again without doubling the recipe and see what happens.
These cookies are a holiday tradition at my house. Make sure to blend the melted chocolate thoroughly into the butter/sugar/egg mixture before you add the sour cream. Adding sour cream before the chocolate has cooled a bit will result in chocolate-flecked batter rather than a uniform color.
These are a soft, cake-like cookie that should be stored in an airtight container.
These cookies are great! The sour cream gives them a velvety softness, and the cookies are a nice compliment to a cup of coffee or a cold glass of milk. I added about a tablespoon of cocoa baking powder and approximately 1/2 cup white chocolate chips. Yum! I took these warm from the oven to a meeting, and they were gone in no time. Next time I think I'll try adding some instant coffee granules or flaked coconut for a different twist. Thanks for the recipe; it's really easy and quick to make, and would be a good way to introduce children to the fun of baking.
These cookies are good, but the problem with them is that their texture is not anything close to a cookie! They are very sticky and "cakey". The batter does have a nice taste to it, but I think next time I might just put the batter in an 8 x 8 square pan and make brownies out of them instead.
i made 2 recipes and ended up with about 200 mini cookies for a pot-luck session. After reading other reviews about the difficult batter, i dumped the batter into a piping bag and piped teaspoon sized cookies onto the baking sheet... this method works well and i finished the whole lot pretty fast. Gave it four stars cos i personally prefer crispier cookies, which can be achieved with increased baking time (i forgot about the last batch in the oven, it was perfect by the time i remember).
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Sour Cream Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 48
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