Ingredients
| 3/4 cup | (175 ml) | Canadian unsalted butter, softened |
| 1/2 cup | (116 g) | Canadian cream cheese, room temperature |
| 1/4 cup | (60 ml) | Canadian sour cream |
| 1/2 cup | (106 g) | packed brown sugar |
| 1/2 cup | (100 g) | sugar |
| 2 | large eggs, room temperature | |
| 1 tbsp | (5 ml) | vanilla extract |
| 2 1/2 cups | (400 g) | all purpose flour |
| 1/2 cup | (45 g) | cocoa powder |
| 1 tbsp | (3 g) | baking soda |
| 1/2 tbsp | (3 g) | salt |
| 2 cups | (340 g) | semi-sweet chocolate, coarsely chopped |
Directions
- Preheat the oven to 350°F (175°C).
- In a large bowl or using a stand mixer fitted with the paddle attachment, combine butter, cream cheese, sour cream, and both sugars. Stir or mix until the mixture is light and fluffy.
- Add eggs and vanilla extract to the mixture and mix until well combined. Set aside.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Add dry ingredients to the cream mixture and stir until they are fully combined. Gently fold in the chopped chocolate.
- Divide the dough into 12 balls and place them 2 inches apart on a parchment-lined cookie sheet. Press each ball to flatten slightly.
- Bake for 12-13 minutes, or until the cookies are set.