A classic recipe for soft, cake-like chocolate cookies. These Devil’s Food drop cookies get their rich flavor from melted chocolate and a tender, moist crumb from sour cream.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| ½ Cup | Butter or Margarine, softened |
| 1 Cup | Brown Sugar, packed |
| 1 | Egg |
| 1 Teaspoon | Vanilla |
| 2 oz. | Sq. Chocolate, melted & cooled |
| 2 Cups | Sifted Flour |
| ½ Teaspoon | Baking Soda |
| ¼ Teaspoon | Salt |
| ¾ Cup | Sour Cream |
| ½ Cup | Chopped Walnuts |
| As needed | Chocolate frosting |
Instructions
- Preheat your oven to 350°F. Grease a cookie sheet.
- In a large bowl, cream the softened butter and brown sugar together with an electric mixer until fluffy.
- Beat in the egg and vanilla. Stir in the cooled, melted chocolate.
- In a separate bowl, sift together the flour, baking soda, and salt.
- On low speed, add the dry ingredients to the chocolate mixture alternately with the sour cream, beginning and ending with the dry ingredients. Mix well.
- Stir in the chopped nuts.
- Drop the dough by rounded teaspoonfuls, about 2 inches apart, onto the greased cookie sheet.
- Bake for 10 minutes.
- Let the cookies cool on the sheet for a minute before transferring them to a wire rack to cool completely.
- Once cooled, frost with your favorite chocolate frosting.
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