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:

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

1. 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.
2. Drop dough by slightly rounded teaspoonfuls about 3-inches apart onto an ungreased cookie sheet.
3. 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.
4. For Chocolate Butter Frosting: 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.

Makes about 3 1/2 to 4 dozen cookies.