Absolutely Sinful Chocolate Chocolate Chip Cookies

214 Reviews

Prep: 15 min
Cook: 12 min
Ready In: 40 min

“This recipe was given to me by my grandmother 10 years ago. They were always a HUGE hit at work pig-outs and now my family loves them! A wonderful soft cookie that is incredibly chocolaty.” - by EMMAWHITE

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Metric US

Original recipe yields 2 dozen

Directions

Preheat oven to 375 degrees F (190 degrees C). In the microwave or over a double boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth. Sift together flour, baking soda, baking powder, and salt; set aside.
In a medium bowl, beat sugar, eggs, and vanilla until light. Mix in the chocolate mixture until well blended. Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Nutrition

Amount Per Serving (24 total)

Calories
214 cal
11%

Fat
11.4 g
18%

Carbs
28.4 g
9%

Based on a 2,000 calorie diet

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Reviews (214)

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125

SK8FAN

Dec. 31, 2003

"These cookies are fabulous! Sinful is right! I had misgivings due to the reviews saying they were too cakey, or not sweet enough, or too dry. I almost passed them by and I am SO glad I didn't! The..." See morey're the best cookies I've ever eaten. The texture is perfect - just cakey enough to add body and richness but still 100% gooey moist cookie, not cake or brownie. Not dry at all! I added 1/4 cup brown sugar to my first batch and it was too sweet - the recipe is perfect as it stands. My only change is to add 1/2 semi-sweet chips and 1/2 white chips for flavor and contrast. These will be a Christmas tradition in our home!"

MSAMERICA941008

Jan. 25, 2004

"These are the best cookies I have ever made! I noticed that if I left them cook for 8 minutes they were more cakelike, but if I left them bake for a minute or 2 longer they were more cookie-like. I al..." See moreso removed them right away from the pan. And to avoid crumbling, I used a small flat edged metal turner and quickly scooped them up. The batter didn't look right, (kind of runny looky) however, they turned out AWESOME!"

Sara Rajan

Dec. 8, 2006

"This is a funny story. Because I read the recipe wrong, I used cream cheese rather than sour cream. And you know what? They were delicious! Soft and chewy. Try it with cream cheese, also!..." See more"

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