Chocolate cookies with sour cream
Description
The dish is prepared without unnecessary complications. You can make sandwiches from the cookies by joining two halves with cream, whipped cream, or ice cream. The finished dessert can be served at the table.
Instructions
- 1
Step 1
1. Preheat the oven to 190 degrees. Line two baking sheets with parchment paper or silicone mats. In a large bowl, mix together flour, cocoa, baking soda, salt, cinnamon, and nutmeg. Using a mixer, beat the butter in a large bowl at medium speed. Add sugar and beat for 2 minutes, then add eggs one at a time, beating for another minute. Reduce the mixer speed to low and add vanilla extract and melted chocolate. Mix at low speed, then gradually add the dry ingredients in 3 additions and sour cream in 2 additions, alternating them and beginning and ending with the flour mixture. Beat until smooth and well combined. Stir in currants or raisins, if using.
- 2
Step 2
2. Spoon the dough onto baking sheets, placing them 5 cm apart. Use a full heaping teaspoon of dough for each cookie. Bake for 12–15 minutes, rotating the baking sheets and switching their positions halfway through baking. Remove the baking sheets from the oven, let stand for 1 minute, then carefully transfer the cookies to a wire rack using a wide metal spatula. Cool to room temperature.
- 3
Step 3
3. Repeat with the remaining dough. Store cookies in a container between layers of parchment paper. Cookies can be kept at room temperature for up to 4 days or sealed and frozen for up to 2 months. You can make sandwiches with cream, whipped cream, or ice cream by spreading one cookie half and pressing another on top.