Categories: Cookies
Ingredients
- 3/4 c. softened salted butter
- 2 c. brown sugar
- 2 eggs
- 1/4 c. vegetable oil
- 1 c. sour cream
- 1/2 c. whipping cream or half and half
- 2 t. vanilla extract
- 1 t. baking soda
- 1/2 t. salt
- 1 c. unsweetened cocoa powder
- 2 1/2 c. all-purpose flour
- 2 c. semi-sweet chocolate chips
- Powdered Sugar
Directions
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Do not preheat the oven yet. The cookie dough must chill for at least an hour before baking.
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In the bowl of an electric mixer, combine the softened butter, brown sugar, eggs, and vegetable oil.
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Beat them together until the mixture is light and fluffy.
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Add the sour cream and the whipping cream [or half and half]. Mix until they’re incorporated.
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Mix in the vanilla, baking soda and salt.
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Add the unsweetened cocoa powder and mix at LOW SPEED until it’s incorporated. [If you try to add the cocoa powder at high speed, it’ll fly out in a cloud all over your kitchen – don’t ask how I know this.]
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Working at LOW SPEED, add the flour in ½ cup increments, mixing after each addition.
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When adding more than a couple of increments of any ingredient, I make a mark for each one as I add it. I’ve learned the hard way that something is going to interrupt me and I’m going to lose count.
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When all the flour has been incorporated, take the bowl from the mixer and stir in the chocolate chips by hand.
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Cover the mixing bowl with plastic wrap and refrigerate it for an hour. Overnight is fine, too.
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When you’re ready to bake, preheat your oven to 350 degrees F., rack in the middle position.
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Cover your cookie sheet with parchment paper. If you don’t have parchment paper, just grease them or spray them with Pam. You may have to let the cookies cool for 3 minutes or so after they’re baked so they don’t fall apart when you remove them, but it beats slogging through the snow to the store to buy baking supplies.
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Drop the cookies by teaspoonfuls onto the cookies sheets, 12 to a standard size cookie sheet.
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Bake the cookies at 350 degrees for 8-10 minutes. They should bake until they’re “set” but not dry. You can test them by touching one cookie on the top. If your finger doesn’t come away with sticky dough on it, your cookies are ready to come out of the oven.
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Remove the cookie sheet to a wire rack and let the cookies cool on the sheet for 2 minutes. Then lift the cookie sheet and pull the parchment with the cookies off onto the wire rack. Leave them on the parchment paper until they’re completely cool.
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Dust with Powdered Sugar