Rich, spicy and ‘cakey’. These Sour Cream Chocolate Cake Cookies are similar in looks to those crunchy little gingersnaps I love, however the texture is anything but hard. They’re super-soft and immediately begin to melt in your mouth with the first bite.
Dorie estimates a yield of 48 cookies. Now obviously, that’s way too many for little ol’ me, so I halved the recipe thinking that 24 was a better number. A couple to use as tasters, then the rest taken to work for our weekly spread. Somehow, though, I ended up with 40 cookies… just 8 shy of the full recipe’s yield. However, I’m not complaining. I had a nice contribution to the dessert table and I’ve got extra ingredients for another batch! Score!
Spike of Spike Bakes is this week’s rockin’ hostess. The recipe’s featured on her awesome blog and a list of this week’s participants can be found on the ‘Leave-Your-Link’ post over at TWD. Check ‘em out!
Sour Cream Chocolate Cake Cookies (pg. 160)
Source: Baking – From My Home to Yours by Dorie Greenspan