Ingredients:
- 2 cups flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 stick (1/2 cup) unsalted butter
- 2 oz. unsweetened chocolate (the more expensive, the better.)
- 1 cup firmly packed dark brown sugar
- 1 egg
- 1/2 cup sour cream
- 1 tsp. vanilla extract
- 1 bag dark/semi-sweet chocolate chips (I use Ghiradelli's Double-Chocolate Baking Chips)
Instructions:
- Preheat oven to 350 degrees F.
- Melt unsweetened chocolate and butter in a double boiler, or in the oven. Stir frequently to combine and prevent scorching.
- Sift together flour, baking soda and salt, and set aside.
- In a large bowl, mix together the melted chocolate/butter mixture until smooth, and let cool slightly.
- Add brown sugar to chocolate and butter, and mix until well combined.
- Add egg, and beat until blended with other wet ingredients.
- Add dry ingredients (a little bit at a time) and mix well.
- Add sour cream and vanilla, and mix until everything forms a smooth, even dough.
- Drop onto cookie sheets (no need to grease the pans unless yours are particularly sticky...you can also use Silpats or parchments to line the pan.)
- Bake for 10-12 minutes, or until firm.
- Cool on rack.
NOTE: You can use lowfat sour cream for this -- I used Breakstone's. I wouldn't recomment NO-FAT (fat-free), though. It tends to turn to water once heated. The low-fat worked fine. Although, when you add the fat content of the butter and chocolate, who gives a damn about the sour cream? Use the real thing! I use Plugra!