Salted Sour Cream Fudge Cookies
- 1 ¼ cups bread flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup Dutch processed cocoa powder
- 1 ½ cups semisweet chocolate — chopped
- 3 ounces unsweetened chocolate
- 6 tablespoons unsalted butter — softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 whole large eggs
- ½ cup sour cream
- 1 teaspoon pure vanilla extract
- 1 ½ cups semisweet chocolate chips
- Flaky sea salt for sprinkling
- Preheat the oven to 325°F. Sift together the flour, baking powder, baking soda, salt, and cocoa powder into a bowl. Whisk the mixture and set it aside.
- Melt the semisweet and unsweetened chocolate in a double boiler or in a bowl placed over a pot of simmering water. Cool to room temperature and set aside.
- In the bowl of an electric mixer using the paddle attachment, cream the butter and sugars together on medium speed for approximately 1 to 2 minutes, or until the mixture becomes somewhat light.
- On low speed, add the eggs, one at a time, incorporating each one well before adding the next. Stop the machine occasionally and scrape down the sides of the bowl.
- With the machine still on low speed, slowly add the cooled melted chocolate and blend well. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the sour cream and vanilla extract, blending well.
- On low speed, add the flour and cocoa mixture and blend only until combined. Remove the bowl from the electric mixer and, using a rubber spatula or metal spoon, blend in the chocolate chips by hand.
- Using an ice cream scoop, place scoopfuls of batter onto a sheet pan covered with parchment paper; space each scoopful 2 inches. Sprinkle each cookie with flaky sea salt. Bake for approximately 18 minutes. The fudge cookies will be soft but will firm up as they cool. Allow the cookies to cool on the sheet pan for 5 minutes before removing and placing them on cooling racks.
Makes approximately 3 dozen cookies, depending on how large you make them