Triple Chocolate Devil Drops
These triple chocolate devil drops are a bite-sized portion of moist, decadent devil’s food cake wrapped up in cookie form. Delicious.
You don’t have to say Triple Chocolate Devil Drops twice to get my attention.
These cookies are a bite-sized portion of moist, decadent devil’s food cake wrapped up in cookie form, studded with creamy morsels of chocolate chips and drizzled with white chocolate.
Absolutely divine. And stunning in presentation to boot.
Soft and tender, absolutely over-the-top in chocolate flavor, these cookies are screaming to be made for the holidays!
Triple Chocolate Devil Drops
- 2 cups (284 g) all-purpose flour
- ⅔ cup (57 g) cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ¾ cup (170 g) butter, softened
- 1 ⅓ cups (283 g) granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ⅔ cup (151 g) sour cream
- 1 cup (170 g) semisweet chocolate chips
- 4 ounces (113 g) white chocolate, chopped
- Preheat the oven to 350 degrees. Lightly grease two baking sheets (or line them with parchment or silpat liners).
- Sift together the flour, cocoa powder, baking powder, baking soda and salt into a medium bowl. Gently whisk together to blend.
- In the bowl of an electric mixer, beat the butter and sugar together at medium speed until light, about 2 minutes. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Mix in the vanilla extract. At low speed, add 1/3 of the dry ingredients and mix. Then add 1/2 of the sour cream and mix. Add another 1/3 of the dry ingredients followed by the remainder of the sour cream. Finally add the last of the dry ingredients and mix until just combined. Using a wooden spoon stir in the chocolate chips.
- Drop the dough by tablespoonfuls onto the prepared baking sheets, spacing the cookies 1 inch apart. Bake the cookies for 12-13 minutes until edges appear done and no impression is left when you touch a cookie very lightly with a finger. Do not overbake or the cookies will be dry! Transfer the cookies to a wire rack and cool completely.
- In a microwave-safe bowl, melt the white chocolate for one minute at 50% power. Stir and melt in 20-second intervals at 50% power, stirring after every interval, until chocolate is melted and smooth. (Don’t cook at too high of a power or the chocolate will scorch and seize.)
- Scrape the melted chocolate into a ziploc bag and seal the bag. Cut a tiny hole in one of the bottom corners of the bag and drizzle the cookies with the white chocolate in thin parallel lines. Refrigerate the cookies for 5 minutes or until set.
Recipe Source: adapted from The Good Cookie
18 Comments on “Triple Chocolate Devil Drops”
Hi! Just made these this morning and they are very soft and super chocolately! I goofed and added white chocolate chips to the batter, then decided to so the drizzle as well…So good! The dough was super soft and I refrigerated it for a good long time before baking. Is that normal? I used a #24 scoop and these backed for exactly 12.5 minutes, then 5 minutes on the sheet. Still soft and chewy. Next up: your soft chocolate sugar cookies. 🙂 Thanks! P.S. I used Dutch-processed and added a bit of cream of tartar and I really like this chocolate flavor.
Ellen – Yes, the batter of these cookies is pretty soft. Glad you enjoyed them!
Melanie – 99.9% of the time I use unsweetened cocoa powder unless I feel the urge to splurge on dutch process.
What kind of cocoa powder do you use in your recipes? Dutch? Sweetened? Unsweetened? Thanks!
Hi Julia – I hope the finished cookies tasted as good as the batter!
elisha – thanks! Glad you liked them.
I have these in the oven right now, I planned on taking them to the neighbors for a Christmas treat, but if the cookies are 1/2 as good as the batter, I don’t know that they’ll make it out the door. Thanks for another wonderful choice!
Julianne – I’ve been holding my breath wondering how these turned out since I knew you were going to make them. Thanks for checking in and letting me know they worked out. Hip hip hooray!
Excellente. I made these today. We loved them. I LOVE the white chocolate drizzling on top; it gives the cake-y-ness of the cookie a small crunch. We halved the batch and got about 30 cookies (plus the amount of batter that my son and I ate pre-baking, but what can I say?).
How did I miss these! Well, never fear, I found them, and they look DEE-lightful and DEE-licious!!
Memoria – I think sour cream is a pretty essential part of these cookies but if you want to substitute, I would try plain yogurt first and see how that works.
methinks i’m going to like your sugar rushes, these look wonderful!
Oh, is there a non-sour substitute for the sour cream? Heavy cream or cream cheese?
I’m so glad you posted this recipe. I have seen the cake mix cookies on the blogosphere and have rejected them b/c of the requisite cake mix. Now I can make these!! Thanks!
I am drooling. There’s no such thing as too much chocolate.
Um. WHAT?? I’m making these TONIGHT. I’ll report in tomorrow. The end.
How funny!!! I can actually smell them!!! YUMMY!
hellooooo, chocolate! so dark and delicious, i do believe i’m in love. i’ve never seen sour cream in a cookie recipe, but it must be capable of magic. 🙂