Ingredients

The following ingredients have 4 Servings
  • 1/2 cup unsalted butter, (softened to room temperature)
  • 3/4 cup white granulated sugar
  • 1/2 cup light brown sugar (packed )
  • 1 large egg, (at room temperature)
  • 1/2 cup full-fat sour cream, (at room temperature)
  • 1 small drop almond extract ((optional))
  • 1 teaspoon vanilla extract
  • 1 and 3/4 cups all-purpose white flour
  • 1/2 cup Dutch-process cocoa powder (Note 1)
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup milk chocolate chips (Note 2)
  • 1/2 cup white chocolate chips

Instruction

  • WET INGREDIENTS: In a large bowl, cream butter, white sugar, and brown sugar until light and fluffy (the mixture should resemble peanut butter). Beat in egg, sour cream, almond extract, and vanilla extract.
  • DRY INGREDIENTS: In a separate bowl, combine the flour, Dutch-process cocoa powder, baking powder, and salt. Add in chocolate chips. Stir to combine.
  • COMBINE: Combine wet and dry and mix until JUST combined, being careful to not overmix. Cover the dough and chill for at least 30 minutes-- preferably an hour.
  • ROLL BALLS: Preheat the oven to 350 degrees F and line a large tray with parchment paper or a Silpat liner. Use a tablespoon measuring spoon to measure exact cookie dough balls. (Each ball should be 1 tablespoon of dough; you should get around 45 cookies.) Place on the prepared sheet pan, with no more than 9 cookies per pan to allow for spreading. Place sheet pan of cookies in the fridge for another 10 minutes.
  • BAKE: Bake at 350 degrees F for 7-10 minutes or until set (just until the top is no longer glossy). Be careful to not overbake. A soft, very slightly underbaked cookie is the best for a delicious fudgy texture! Once the cookies come out of the oven, let them stand on cookie sheet for 5-7 minutes. If desired, press a few additional chocolate chips into the tops of the cookies. Transfer to a wire rack to finish cooling.
  • STORAGE: Store leftover cookies in an airtight container at room temperature. Cookies are best enjoyed within 2 days.