Frosted Chocolate Sour Cream Drops
A soft, cake-like chocolate drop cookie frosted with a chocolatey fudge frosting.
Equipment
- mixing bowls of various sizes
- baking sheet lined with silicone baking mat or parchment paper
- small cookie scoop
- medium sized saucepan
Ingredients
For the cookies:
- 6 tbsp cooca powder
- 1 1/2 cup all-purpose flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar packed
- 1 large egg
- 1/2 cup sour cream
- 1 tsp vanilla extract
For the frosting:
- 1/2 cup granulated sugar
- 2 tbsp cocoa powder
- 1 tbsp light corn syrup
- 1/4 cup heavy cream or half and half
- pinch of salt
- 1/2 tsp vanilla extract
- 1 cup powdered sugar
Instructions
For the cookies:
- Sift or whisk cocoa powder, flour, baking powder, baking soda and salt.
- In a separate mixing bowl, cream butter and brown sugar.
- Add in egg, sour cream and vanilla.
- Slowly add in dry ingredients, a little at a time and mix until just combined.
- Using a small cookie scoop, scoop dough onto a baking sheet lined with parchment paper or a silicone baking mat.
- Bake @ 375°F for 8 minutes, or until set. Allow to cool on baking sheet for about 2 minutes, then move to wire rack to finish cooling. Frost when cooled.
For the frosting:
- Combine all ingredients except for vanilla and powdered sugar in medium sized saucepan over medium heat.
- Bring to a full boil and cook 2 minutes, stirring occasionally.
- Remove from heat and stir in vanilla.
- Allow to cool to lukewarm, then add powdered sugar. Use immediately.
Notes
- If frosting is too thick, thin it out with additional cream or half and half
- Cookies will keep in an airtight container for up to 3 days
- Cookies will freeze well if in an airtight container for up to 4 weeks
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