Hold the cookie in your hand and, with a spoon, carefully pour the chocolate glaze on half of the cookie, forming a straight line down the middle. Stir the mixture vigorously, until smooth. Stir the mixture and continue to microwave in 30-second increments until the chocolate is almost melted, allowing the residual heat to finish melting the chocolate completely.
Don’t overbake them! Cool on the pans for 5 minutes, then transfer to a wire rack set over a sheet pan to cool completely.įor the chocolate glaze, place the butter, chocolate, and coffee in a heatproof bowl and microwave on high for 30 seconds. Bake for another 6 to 8 minutes, until the edges are lightly browned and a cake tester comes out clean. Bake for 10 minutes, then rotate and switch the pans from the top to bottom rack to bake the cookies evenly. With a standard (2¼-inch) ice cream scoop, place 5 level scoops of batter 2 inches apart on each of two sheet pans lined with parchment paper. With the mixer on low, alternately add the flour mixture and sour cream in thirds and mix just until combined. Sift the flour, baking powder, baking soda, and salt into a bowl. With the mixer on low, add the egg and vanilla and mix well, scraping down the sides with a rubber spatula.
Put the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 2 to 3 minutes, until light and fluffy. Arrange two racks evenly spaced in the oven.