Sour Cream Chocolate Drops
These cookies are for true chocolate lovers. They're soft, cake-like and, thanks to the sour cream, not too sweet. The coffee liqueur lends subtle flavor without any alcohol overtones.
- 3/4 cup unsalted butter, softened
- 1-1/4 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons coffee liqueur
- 1/2 cup sour cream
- 2 cups all purpose flour
- 2/3 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup semisweet chocolate chips
- Coarse decorating sugar
Place the butter and sugar in a large bowl, and using an electric mixer, beat until light and fluffy. Add the eggs, vanilla extract, coffee liqueur and sour cream and continue beating until well blended.
Sift the flour, cocoa powder, baking powder, baking soda and salt together and set aside.
Add the dry ingredients to the butter mixture, and using a wooden spoon or spatula, mix thoroughly. Mix in the chocolate chips, then cover and refrigerate for about 2 hours.
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Drop the cookies by rounded tablespoons, 2 inches apart onto the parchment-lined sheets. Sprinkle the tops with coarse sugar.
Bake for 12 minutes, or until just set. Cool on wire racks. Store, tightly covered, up to 3 days at room temperature, 1 week refrigerated.
Makes about 3 dozen