Chocolate Sour Cream Crackle Cookies | Divine Lifestyle

Chocolate Sour Cream Crackle Cookies

Chocolate Sour Cream Crackle Cookies Collage



1 1/2 cups dark chocolate chips (I used E Guittard)
1/4 cup unsalted butter (I used Kerrygold)
1/2 cup sour cream (Regular not Light)
2 tablespoons vegetable oil
1 large egg
3/4 cup granulated sugar (I used Dixie Crystals Extra Fine Granulated Sugar)
1 1/4 cups unbleached all purpose flour (I used Gold Medal Unbleached All Purpose Presifted Flour)
1/2 teaspoon Arm & Hammer baking powder
Pinch of Himalayan Sea Salt

Chocolate Sour Cream Crackle Cookies on Plate Closeup 2DIRECTIONS: 

Pre-heat the oven to 375 degrees.

Melt the dark chocolate and butter in a small saucepan. Keep the heat lot and stir continuously until melted and smooth. Set aside to cool.

Combine sour cream, oil, egg, and sugar in large mixing bowl; then beat on medium speed until creamy. Add the slightly cooled chocolate to sour cream mixture. Beat on low speed. Add flour, baking powder and a generous pinch of Pink Himalayan Sea salt. Again beat on low speed until the mixture is thoroughly combined.

Chocolate Sour Cream Crackle Cookies on Baking SheetLet your dough stand for about 10-15 minutes. The mixture will rise slightly. Use an Oxo Good Grips Cookie Scoop to put generous scoops about 2 inches apart onto ungreased cookie sheets. I put aluminum foil down on each cookie sheet for easy clean up.

Chocolate Sour Cream Crackle Cookies Closeup InsideBake for 7-9 minutes or just until tops of the cookies start to set. They will begin to crackle like shown in the pictures. Do not bake for too long because you want the inside to be chewy like a brownie.

Immediately place the cookies on a cooling rack.

Chocolate Sour Cream Crackle Cookies on Cooling

Chocolate Sour Cream Crackle Cookies Williams Sonoma Chocolate Powder

There are several options if you want to add an extra finish to your cookies. Drizzle chocolate or caramel over cookies. I used the chocolate powder from Williams-Sonoma and sprinkled it over the cookies.

This recipe is part of the 2013 Food Blogger Cookie Swap. I was thrilled to join this year and discover a new recipe. We loved these cookies and I cannot wait to try something else.


The GREAT FOOD BLOGGER COOKIE SWAP brings together food bloggers from around the world in celebration of all things scrumptious.

The premise is this:

Sign up.

Receive the addresses of three other food bloggers.

Send each of them one dozen delicious homemade cookies.

Receive three different boxes of scrumptious cookies from other bloggers.

Eat them all yourself (or, you know, share. If you want. No judgement either way.)

Post your cookie recipe on your blog. See everyone else’s cookie recipes. Salivate.

Get lots of great ideas for next year’s cookie swap. Rinse and repeat.


This year the Food Blogger Cookie Swap teamed up again with COOKIES FOR KIDS’ CANCER. This is a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease. By participating in this cookie swap you are not only contributing to the food blogger community, but also supporting a great cause. You can contribute as well!


Sign up for notifications and they will email you when the next swap is coming up.


Like the Food Blogger Cookie Swap on Facebook

Follow the #FBCookieSwap hashtag on Twitter

See what cookies food bloggers made on Instagram

A special thanks to Lindsay and Julie for putting this together!!

Chocolate Sour Cream Crackle Cookies on Plate

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3 Comments Leave a Comment »

  1. Do you know how much it makes me smile that you joined in this year? I love it! These cookies look so good! Happy Holidays to you and your family, Stacie! xo

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