Chocolate Truffle Cookies

If you need to take a break from quilting, mix up this dough and have it in the freezer, ready for unexpected company or just a "chocolate fix". This is a great recipe for a cookie that can be formed into scoops, frozen,and then pulled out of the freezer and baked on the "spur of the moment". If you need something sweet to serve with coffee or cocoa, this is it! (It could also go with hot tea or a glass of milk!) These are extremely rich and are soft in the middle after baking. (They are much better hot out of the oven than they are the next day.)

Chocolate Truffle Cookies

1 1/4 cups soft butter (2 1/2 sticks)

2 1/4 cups powdered sugar

1/3 cup unsweetened cocoa powder

1/4 cup sour cream

1 tablespoon vanilla extract

2 1/4 cups all purpose flour

2 cups chocolate chips

Cream the butter with the sugar and cocoa until fluffy. Beat in the sour cream, vanilla, flour, and chocolate chips. NOTE: You could easily add nuts to this dough along with chocolate chips, if desired. Refrigerate 1 hour. Roll into 1" balls or use a small scoop.  Place on foil covered cookie sheet about 2" apart and bake 10 minutes only at 325 degrees F. 

To freeze, place on cookie sheets and pop into freezer until frozen. Remove from cookie sheet and place in plastic zipper gallon freezer bags.
To bake frozen dough, remove from freezer and place on foil covered cookie sheet. Bake at 325 degrees F for 15 minutes. (Note that you cook them a little longer since they were frozen.)