Triple Chocolate Devil Drops
Ingredients
- 2 cups (284 g) all-purpose flour
- ⅔ cup (57 g) cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ¾ cup (170 g) butter, softened
- 1 ⅓ cups (283 g) granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ⅔ cup (151 g) sour cream
- 1 cup (170 g) semisweet chocolate chips
- 4 ounces (113 g) white chocolate, chopped
Instructions
- Preheat the oven to 350 degrees. Lightly grease two baking sheets (or line them with parchment or silpat liners).
- Sift together the flour, cocoa powder, baking powder, baking soda and salt into a medium bowl. Gently whisk together to blend.
- In the bowl of an electric mixer, beat the butter and sugar together at medium speed until light, about 2 minutes. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Mix in the vanilla extract. At low speed, add 1/3 of the dry ingredients and mix. Then add 1/2 of the sour cream and mix. Add another 1/3 of the dry ingredients followed by the remainder of the sour cream. Finally add the last of the dry ingredients and mix until just combined. Using a wooden spoon stir in the chocolate chips.
- Drop the dough by tablespoonfuls onto the prepared baking sheets, spacing the cookies 1 inch apart. Bake the cookies for 12-13 minutes until edges appear done and no impression is left when you touch a cookie very lightly with a finger. Do not overbake or the cookies will be dry! Transfer the cookies to a wire rack and cool completely.
- In a microwave-safe bowl, melt the white chocolate for one minute at 50% power. Stir and melt in 20-second intervals at 50% power, stirring after every interval, until chocolate is melted and smooth. (Don’t cook at too high of a power or the chocolate will scorch and seize.)
- Scrape the melted chocolate into a ziploc bag and seal the bag. Cut a tiny hole in one of the bottom corners of the bag and drizzle the cookies with the white chocolate in thin parallel lines. Refrigerate the cookies for 5 minutes or until set.
Notes
Storing: the cookies can be stored in an airtight container at room temperature for up to five days, although, in my opinion, these taste best within the first 1-2 days.