Ingredients

The following ingredients have 4 Servings
  • 1/2 cup (1 stick) regular salted butter (, softened to room temperature)
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 2 tablespoons sour cream
  • 1 3/4 cups all-purpose flour (, spooned and leveled)
  • 1 1/4 cups unsweetened cocoa powder (, sifted)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 3/4 cup powdered sugar

Instruction

  • Preheat the oven to 350 degrees F and line a large sheet pan with parchment paper.
  • In a large bowl, beat the salted butter, granulated sugar, and light brown sugar together using a stand or hand mixer for 3 minutes or until fluffy.
  • Mix in the eggs and sour cream until completely incorporated.
  • In a separate large bowl, whisk together the all-purpose flour, sifted unsweetened cocoa powder, baking soda, baking powder, and a pinch of salt.
  • Add the dry ingredients to the wet ingredients and beat until just combined. Do not overmix.
  • Pour the powdered sugar into a small bowl.
  • Use a 1 1/2-inch cookie scoop to measure balls of the cookie dough. Roll them between your hands into a smooth ball.
  • Roll each ball of cookie dough in the powdered sugar. (Be sure to thoroughly coat each cookie dough ball.)
  • Place coated cookie balls on the prepared sheet pan. Flatten each ball slightly with the palm of your hand or the bottom of a glass, as these cookies do not spread much.
  • Bake in the oven for 9-11 minutes or until the cookies crinkle and the edges set.
  • Let them cool on or off the pan for at least 10 minutes before serving.
  • Repeat with remaining cookies.