These Sour Cream Chocolate Cookies will blow your mind! Haven’t had such rich cookies with a great chocolate flavor in quite a while ;) Maybe it’s because of the amount of cocoa powder in the dough or maybe it’s because of the “secret” ingredient I used – which is not so secret because the cookies have it in their name ;)) Well… it is not that important – the deliciousness of the cookies is all that counts!
A good cookie is kind of soft on the inside and crunchy on the outside. If the cookies also have a great chocolate flavor you did everything right ;) These cookies here are made with some sour cream (in Germany it’s called “Schmand”). I said it would be a “secret ingredient” but it is actually not that big of a deal. It is basically just a way to cut down the usage of fat in the recipe. Not that much though. You could also use some cream cheese if you want – would lead to a similar result ;)
Anyway – if you take a look at the recipe you will see I used some butterscotch chips (morsels) in addition to the chocolate chips. In the US it is not that hard to find those butterscotch chips, many big supermarkets sell them. Here in Germany, on the other hand, you will have problems finding them. Some online shops have them… but not all the time. So if you are in Germany for example and can’t get hold of them, you can use white chocolate chips or regular chopped white chocolate instead. If you want the caramel flavor from the butterscotch, you can also add some chopped (soft) caramels to the dough. That should give you the flavors similar to butterscotch. But white chocolate is absolutely ok and equally delicious ;)
INGREDIENTS / ZUTATEN
1/2 cup (120g) butter
3/4 cup (150g) sugar
1/2 cup (100g) brown sugar
1 large egg
1/2 cup (120g) sour cream
1 tsp. vanilla extract
1 3/4 cups (230g) all-purpose flour
1/2 cup (60g) cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3.5 oz. (100g) semi-sweet chocolate chips
1.7 oz. (50g) butterscotch chips (or white chocolate)
120g Butter
150g Zucker
100g brauner Zucker
1 Ei (L)
120g Schmand
1 TL Vanille Extrakt
230g Mehl (Type 550)
60g Kakaopulver
1 TL Backpulver
1/2 TL Natron
1/4 TL Salz
100g Schokoladendrops (Zartbitter)
50g Butterscotch Chips (oder weiße Schokolade)
DIRECTIONS / ZUBEREITUNG
2. Add the butter and sugars to a large bowl and mix until light and fluffy. Add the egg and mix in well. Add the sour cream and vanilla extract and mix in. In a separate bowl mix the flour with cocoa powder, baking powder, baking soda, and salt. Add to the mixing bowl and mix until just combined. Add the chocolate chips and butterscotch chips and fold in. Use a cookie scoop or spoons and place dough portions with enough space in between on the prepared baking sheet. Bake for about 12-14 minutes. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.
2. Die Butter und die beiden Zuckersorten in eine große Rührschüssel geben und hell und luftig aufschlagen. Das Ei dazugeben und gut unterrühren. Schmand und Vanille Extrakt dazugeben und unterrühren. In einer zweiten Schüssel Das Mehl mit Kakao, Backpulver, Natron und Salz vermischen und dann zur Rührschüssel dazugeben und kurz unterrühren. Die Schokodrops/Butterscotch Chips dazugeben und unterheben. Mit einem Cookie Scoop (Eisportionierer) oder Löffeln kleine Teigportionen mit genügend Abstand zu einander auf das vorbereitete Blech setzen und dann für 12-14 Minuten backen. Aus dem Ofen holen und auf dem Blech kurz abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen. Mit dem restlichen Teig wiederholen.
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Here is a version of the recipe you can print easily.
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Sour Cream Chocolate Cookies
- Prep Time: 15m
- Cook Time: 14m
- Total Time: 1h
- Yield: 20
- Category: Cookies
- Cuisine: American
Description
Delicious cookies packed with chocolate flavor. Crunchy on the outside and soft inside – that’s how a perfect cookie should be ;)
Ingredients
Instructions
Notes
Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
Hi Marc! These look amazing. Actually, everything on your blog looks amazing. I like to torture myself while I’m fasting and scroll through beautiful food blogs like yours.
I have a question regarding sour cream. If “Schmand” is sour cream here in Germany, then what is “Sauer Sahne” (spelling?)? I bought both the other day in fact and compared flavors. The Sauer Sahne is light and reminds me of the sour cream that I grew up eating in the US (could be wrong though). Schmand is similar in flavor but is a bit more rich with a small bitter after taste. Are they both sour cream, perhaps, but one with less fat than the other?
Yeah… that’s kind of a tricky question ;)
Looking at the translation you would think „Saure Sahne“ would be „sour cream“, but there is actually a difference. Mostly because of the fat – American sour cream has about 12-16% of fat and Saure Sahne around 10%. Schmand on the other hand has between 20-29% fat. So sour cream is somewhat in between. There is also a difference in how all of those things turn sour, but for that you probably need a degree in chemistry to explain ;P