Prep 20 mins
Cook 9 mins
This recipe is from Carrot Cake Murder by Joanne Fluke. I'm saving it here to try later! Cooking time is for one baking sheet, not for the whole batch.
- 2 ounces unsweetened baking chocolate
- 1⁄2 cup butter, brought to room temperature
- 2⁄3 cup brown sugar, firmly packed
- 1⁄3 cup granulated sugar
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 large egg
- 1 tablespoon red food coloring
- 3⁄4 cup sour cream
- 2 cups flour, packed down into the cup when measured
- 1 (6 ounce) package semi-sweet chocolate chips
For the frosting
- 1⁄4 cup softened butter
- 4 ounces softened cream cheese
- 1⁄2 teaspoon vanilla extract
- 2 cups powdered sugar
- Preheat oven to 375 degrees F, rack in the middle position.
- Line your cookie sheets with parchment paper. Spray the parchment paper with nonstick cooking spray.
- Unwrap the squares of chocolate and break them apart. Put them in a small microwave-safe bowl. Melt them for 90 seconds on HIGH. Stir them until they're smooth and set them aside to cool while you mix up the cookie dough.
- Combine the butter, brown sugar, and sugar together in a large bowl. Beat them on medium speed until they're smooth. This should take less than a minute.
- Add the baking soda and salt, and beat on medium for another minute, or until they're mixed inches.
- Add the egg and beat on medium until the batter is smooth (another minute or so). Add the red food coloring and mix for 30 seconds.
- Shut off the mixer and scrape down the bowl. Add the melted chocolate and mix for another minute on medium speed.
- Shut off the mixer and scrape down the bowl again. At low speed, mix in half of the flour. When the flour is incorporated, add the sour cream and mix it inches.
- Scrape down the bowl again and add the rest of the flour. Beat until the flour is fully incorporated.
- Mix in the chocolate chips by hand.
- Use a teaspoon to spoon the dough onto the parchment-lined cookie sheets. If the dough is too sticky to work with, chill it for a half-hour or so and try again.
- Bake the cookies at 375 degrees F for 9 to 11 minutes, or until they rise and become firm.
- Slide the parchment from the cookie sheets and onto a wire rack. Let the cookies cool on the rack while the next batch is baking. When the next sheet of cookies is ready, pull the cooled cookies onto the counter or table and slide the parchment paper with the hot cookies onto the rack. Keep alternating until all the dough has been baked.
- When all the cookies are cool, peel them off the parchment paper and put them on waxed paper for frosting.
- For the frosting:.
- Mix the softened butter with the softened cream cheese and the vanilla until the mixture is smooth. Make sure all ingredients are at room temperature.
- Add the powdered sugar in half-cup increments until the frosting is of proper spreading consistency.
I have made these cookies three times A friend of mine gave me a copy of the recipe from the book. I only baked them for 9 minutes so they stayed moist and soft. I did not use non-stick spray and the cookies still came off easily after they cooled. The cookies had good chocolate flavor and the cream cheese frosting added the right amount of sweetness to it. Also, I did not use the red food coloring a couple of times. The cookies still tasted delicious although they did not have red ve;vet look. I told everyone they were dark chocolate cookies with cream cheese frosting, when I did not use the red food coloring. . Everyone loved the cookies. I will be making them again .