Chocolate Sour Cream Cookies

Chocolate Sour Cream Cookies
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Calories 119 cals
Total Fat 6 g
Cholesterol 13 mg
Dietary Fiber 0 g
Sodium 32 mg
Protein 1 g
Total Carbohydrate 15 g

Prep Time: 20 Minutes

Time to Table: 45 Minutes

Serves: 30


  • 1 cup dark chocolate chips
  • 1/4 cup butter
  • 1/2 cup Daisy Sour Cream
  • 2 tablespoons vegetable oil
  • 1 egg
  • 3/4 cup granulated sugar
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt


Heat the oven to 375 degrees. Melt the chocolate and butter in a small saucepan over low heat; stir until smooth. Set aside to cool slightly. Combine the sour cream, 2 tablespoons oil, egg, and sugar in large mixing bowl. Beat the mixture on medium speed until creamy. Add the chocolate mixture to the sour cream mixture and beat on low speed. Add the flour, baking powder and salt. Beat on low speed until mixed. Let the dough stand for 10 minutes – the mixture will set up slightly. Spoon rounded spoonfuls 2-inches apart on ungreased cookie sheets. Bake for 7 minutes or just until tops of the cookies start to set. DO NOT OVERBAKE. Immediately remove the cookies to a cooling rack. Cool for 10 minutes. *Optional Topping: Place the 3 tablespoons of chocolate chips and 1/4 teaspoon of oil in a small bowl. Microwave on High for 30 seconds; stir. Microwave for another 30 seconds or until the chocolate is completely melted. Drizzle over the cookies. Let the chocolate set on the cookies completely before covering to store.


Average Rating:
3.625 out of 0 5
Bakerjayne 09/17/2017

Not too happy with these. Same problem as below in that they turned out a lot like cake instead of cookie. And uncooked cake at that. I also substituted the vegetable oil but for olive oil. Perhaps vegetable oil is the key here? Still tasty though.

Purifoy 07/16/2017

This is the secret ingredient that makes cookies soft for days!!! I'm so glad I found such an easy recipe for chewey cookies, plus they are yummy to boot! Next batch I'm going to modify to add some brewers yeast and make them Lactation cookies! Yum!

LinTX 10/09/2016

Mine did not have the glossy crackly top at all but were spongy and cake like. Dissapointed. Only change I made was use coconut oil instead of vegetable oil. Any ideas where I went wrong? Maybe flour measurement error?

clana 06/24/2016

these cookies are so delicious! they are very rich and decadent, definitely worth a try

marina 04/22/2016

my family and friends loved them. My daughter even said these are the best chocolate cookies she ever tasted. they are soft and stay soft for few days( unless disappear before). I baked them for 8-9 min

beverly 07/23/2015

I just made these cookies. They didn't crack in the top like yours did. plus I baked them for 7 minutes and they were raw. I put them back in for 2 more min.They were still soft on top. I ate one and didn't like the taste at all.Just a waste of my time and ing.have a great day.

Rhea A. Mahaney 01/03/2013

I used this recipe for Christmas cookies as a gift. I got rave reviews from everyone.

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