1 tablespoon instant espresso powder mixed with 1 tablespoon water
8 ounces sour cream
1 cup white chocolate chips
Instructions
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In a medium bowl, combine the flour, cocoa powder, baking soda, and salt and set aside.
In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed for 2 minutes, then add the brown sugar and beat for an additional 3 minutes. Add the egg and espresso mixture and mix well. Alternate adding the dry ingredients and sour cream until well blended. Fold in the chips by hand.
Using a cookie scoop, shape the dough into 1-inch balls and place on the prepared baking sheets about 1 1/2 inches apart. Bake for 12 to 15 minutes.
Cool on a wire rack. Store between layers of waxed paper or parchment paper in an airtight container.
