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By Craig Claiborne
Preheat oven to moderate (375°F.).
Melt the chocolate over hot water. Allow to cool.
In a two-quart mixing bowl, cream the butter. Add the sugar gradually, mixing until creamy. Add the egg and vanilla and beat until fluffy.
Stir in the cooled chocolate, then the sour cream. Sift together the flour, baking powder, baking soda and salt, and add. Blend well. Add the nuts.
Drop teaspoons of the mixture onto greased cookie sheets. Bake for twelve to fifteen minutes.
© 1966 Craig Claiborne estate. All rights reserved.