triple chocolate devil drops
Triple Chocolate Angel Cake Drops feature a chocolate-sour cream batter drizzled with white chocolate and baked to a tender, cake-like texture.
Ingredients
all-purpose flour
2 cup
natural cocoa powder (non-alkalized)
⅔cup
baking powder
1 tsp
baking soda
½tsp
salt
⅛tsp
unsalted butter (softened)
¾cup (1½)
granulated sugar
1⅓cup
large eggs
2
vanilla extract
1½tsp
sour cream
⅔cup
semisweet chocolate chips
1 cup (6 oz)
premium white chocolate (chopped, for drizzling)
4 oz
Instructions
1
Preheat and Prepare
Position the rack in the center of the oven and preheat to 350°F (about 175°C). Lightly grease two baking sheets.
2
Mix Dry Ingredients
Sift the flour, cocoa powder, baking powder, baking soda, and salt into a medium bowl. Stir gently to combine.
3
Cream Butter and Sugar
Using an electric mixer (fitted with the paddle attachment), beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well and scraping down the bowl after each addition. Add the vanilla extract. On low speed, add the dry ingredients in three additions, alternating with the sour cream in two additions, mixing until just combined. Stir in the chocolate chips with a wooden spoon.
4
Baking
Drop the dough by tablespoons onto the baking sheets, spacing 1 inch apart. Bake one sheet at a time for 12 to 15 minutes, until a light touch leaves no imprint. Transfer the cookies to a cooling rack to cool completely.
5
Melt White Chocolate
In a double boiler, melt the white chocolate over gently simmering water, stirring frequently. Scrape the melted chocolate into a small resealable plastic bag and seal it. Using scissors, snip a small hole in one bottom corner of the bag.
6
Drizzle White Chocolate
Arrange the cookies on a cooling rack set over a baking sheet. Drizzle the white chocolate over the cookies in thin parallel lines. Refrigerate the cookies for 5 minutes, or until the chocolate sets.
