Recipe by Darlene
"Delicious drop cookies!"
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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.
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).
I too was surprised at the frosting-like consistency of the dough, but the cookies turned out quite well. Be sure to follow the instructions on allowing them to cool before removing from the pan....it helps the cookies "set" and not fall apart. Great mild chocolatey taste in a quick-fix recipe!
* 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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