Chocolate Sour Cream Cookies
These easy-to-make, cake-like drop cookies are flavored with rich, dark chocolate, a hint of coffee liqueur, and sour cream.
Made with a combination of semisweet chocolate chips and cocoa powder, these cookies are sure to satisfy the most ardent of chocolate lovers. The tangy sour cream in the dough gives them a tender, cake-like texture, cuts the sweetness a bit, and complements the subtle flavor of the coffee liqueur.
Tips for Making Great Cookies
- Measure carefully and follow instructions: You should always measure carefully when baking anything and cookies are no exception. Follow the instructions too. If your recipe calls for creaming butter and sugar together separately from the dry ingredients, be sure you take that extra step.
- Don’t overmix the dough: Mix your ingredients together thoroughly, but don’t go overboard as this can make the texture of your cookies hard or tough.
- Don’t grease your cookie sheets: Greasing your cookie sheets can cause your cookies to spread too much, so don’t do it unless your recipe calls for it specifically. To keep cookies from sticking, consider lining your sheets with parchment paper.
- Make your cookies the same size: Whether you’re making drop cookies or rolled, make the size and thickness of your cookies as uniform as possible. This will ensure even baking and overall better results.
- Adjust your oven racks: If you are baking just one sheet of cookies at a time, position the rack in the center of the oven. If you are baking two sheets at a time, divide the oven into thirds with your racks and swap the sheets top to bottom about halfway through the baking time.
- Let cookie sheets cool between batches: When baking multiple batches of cookies in succession, allow the cookie sheets to cool completely before dropping more dough on them. If you are using parchment paper you can prepare a fresh batch ahead of time and as soon as the sheet cools, simply slide the parchment onto it.
- Don’t overbake: Most cookie recipes list baking time in a range. Cookies bake very quickly so you always want to check for doneness at the minimum time listed in the instructions. Touch the top. Cookies that are done will feel like they have set and be dry to the touch.
- Transfer baked cookies to cooling racks immediately: Cookies on a hot baking sheet will continue to bake, so unless your recipe specifies not to, transfer finished cookies to cooling racks immediately. Always wait until cookies are completely cooled before storing.
- Storing cookies: Store cookies in containers with tight-fitting lids. Soft cookies should always be stored separately from crisp cookies and placing wax or parchment paper between the layers is recommended to keep them from sticking. Cookies can also be stored in the freezer for up to three months.
More Chocolate Recipes
- Peanut Butter Brownies
- Mexican Spiced Chocolate Cookies
- Chocolate Zucchini Bread
- Banana Chocolate Chip Cookies
LET US KNOW YOUR THOUGHTS: If you try this recipe, please leave a star rating and/or a comment below. We’re always happy to hear from our readers! You can also follow us on Pinterest, Facebook, or Instagram, or sign up for our email list to get our recipes sent directly to your inbox.
Chocolate Sour Cream Cookies
- 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.