¾cup(180g)buttermilk - or unflavored yogurt (thinned with milk to buttermilk consistency)
½teaspooninstant espresso, optional
1teaspoonvanilla extract
Frosting
1cup(170g)bittersweet chocolate chips
⅓cup(79g)sour cream + another tablespoon
1cup(120g)confectioner's sugar
Instructions
Whisk or sift together 1¾ cups all-purpose flour, 2 tablespoons cocoa, ½ teaspoon baking soda, and ½ teaspoon salt in a medium-size bowl.
Use a stand mixer to beat ½ cup butter, softened until smooth. Add in 1 cup sugar and 1 large eggix for two minutes. Add cooled 2 squares unsweetened chocolate, melted and mix. Add 1 large egg and mix for another minute.
Combine ¾ cup buttermilk or yogurt, ½ teaspoon instant espresso, optional, and 1 teaspoon vanilla extract. Add alternately with dry ingredients and blend into the egg and sugar mixture until mixed.
Chill the dough in the refrigerator for at least 1 hour.
Preheat oven to 400˚F (200˚C). Drop dough by spoonfuls onto a lightly greased cookie sheet. Bake for 8-10 minutes until no imprint remains when a cookie is lightly touched. Frost cookies when cooled.
Frosting
Melt 1 cup bittersweet chocolate chips in a microwave on MEDIUM for 1-½ to 2 minutes. Stir and let stand for 3-4 minutes till it all melts. Stir in ⅓ cup sour cream + another tablespoon. Add 1 cup confectioner's sugar and beat with a spoon.
Frosting will be thick and gloppy at first. But as you beat, it will become smooth and shiny. Add another tablespoon or more of sour cream to thin to spreadable consistency. Spread on cooled cookies immediately. Let cookies sit until frosting dries slightly.
Notes
Freeze baked cookies unfrosted. Frosting will hold in the refrigerator for a few days. Microwave for 15 seconds and stir until glossy again.