These rich chocolatey delights are topped
with a chocolate-butter cream frosting.
Frosted Sour Cream Chocolate
Drops
1/2 cup butter, softened
1 cup firmly packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1 large egg
2 (1-ounce) squares unsweetened baking
chocolate, melted and cooled
1 teaspoon vanilla extract
2 cups all-purpose flour
Chocolate Butter Frosting
In a large mixing bowl, beat butter with
an electric mixer on medium to high speed for 30 seconds. Add
brown sugar, baking soda and salt. Beat until combined, scraping
sides of bowl occasionally. Beat in the sour cream, egg, melted
chocolate and vanilla until combined. Stir in flour until just
combined.
Drop dough by slightly rounded teaspoonfuls
about 3-inches apart onto an ungreased cookie sheet.
Bake in a 350*F (175*C) oven for 8 to
10 minutes or until edges are firm. Transfer cookies to a wire
rack to cool completely. Frost cooled cookies with Chocolate
Butter Frosting.
Makes about 3 1/2 to 4 dozen cookies.
Chocolate Butter Frosting
1/4 cup butter, softened
2 1/2 cups sifted powdered sugar
1/3 cup unsweetened cocoa powder
3 tablespoons milk
1 teaspoon vanilla extract
In a medium mixing bowl beat butter until
fluffy. Gradually add 1 cup of the powdered sugar and the cocoa
powder, beating well. Gradually beat in the milk and vanilla.
Gradually beat in remaining 1 1/2 cups powdered sugar. If necessary,
beat in additional milk to make frosting a spreadable consistency.
