Ingredients

The following ingredients have 4 Servings
  • 1/2 cup butter (room temperature)
  • 2 cups sugar (400g)
  • 1/2 cup sour cream
  • 3 large eggs
  • 1 teaspoon vanilla
  • 3 1/2 cups flour (435g)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 cup milk chocolate (chopped)
  • 2 tablespoons cream
  • 4 oz cream cheese, room temperature (125g)
  • 1/4 cup butter (room temperature)
  • 1 1/2 cups powdered icing sugar

Instruction

  • In a large bowl with an electric mixer, beat butter and sugar on high until combined.
  • Add sour cream, eggs and vanilla, and beat until smooth.
  • Add flour, cocoa, baking soda and baking powder and beat on low until combined -- dough will be soft, almost like thick cake batter. Do NOT add flour.
  • Preheat oven to 350 degrees F and line baking sheets with parchment paper. Drop by heaping tablespoonfuls (or a 2 TBSP cookie scoop) onto baking sheets 2-3 inches apart and bake for 9-11 minutes, until edges are golden and centers are set.
  • Make the frosting:In a small microwave-safe bowl, combine chocolate and cream. Microwave on high in 10-20 second intervals, stirring well each time, until chocolate is melted. Set aside.
  • In a large bowl, beat cream cheese and butter until smooth. Add the melted chocolate and powdered sugar and beat until smooth and creamy, 2-3 minutes. Spread over cooled cookies and serve or refrigerate to set the frosting. Store in the refrigerator for up to 4 days or in the freezer (I recommend freezing in a single layer before stacking) for up to 3 months.