Sour Cream Chocolate Cookies
Indulge in the rich, chocolaty goodness of Sour Cream Chocolate Cookies, a decadent treat that combines classic cookie comfort with a subtle tangy twist. These soft and chewy cookies are made with a luscious blend of unsweetened cocoa powder, semi-sweet chocolate chips, and a surprising addition of creamy sour cream, which creates an irresistibly moist texture. Perfectly balanced with notes of vanilla and a hint of salt, these cookies bake up with slightly crisp edges and gooey centers for the ultimate bite. Quick to prepare in just 15 minutes, they’re an easy and delightful treat for your next gathering—or simply to satisfy that chocolate craving. Whether paired with a glass of milk or enjoyed on their own, these sour cream-infused chocolate cookies will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 0.75 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 piece large egg
- 1 teaspoon vanilla extract
- 0.5 cup sour cream
- 1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined. Set aside.
In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and sour cream to the sugar-butter mixture. Beat until smooth and fully incorporated.
Gradually add the dry ingredients (flour mixture) to the wet ingredients in batches, mixing on low speed until just combined. Be careful not to overmix.
Fold in the semi-sweet chocolate chips with a spatula or wooden spoon until evenly distributed throughout the dough.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of cookie dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly soft. Avoid overbaking for a softer texture.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve with a cold glass of milk or store in an airtight container at room temperature for up to 5 days. Enjoy your sour cream chocolate cookies!
Nutrition Facts
Calories |
186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 68 mg | 3% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 16.8 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 107 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
