Ingredients
1 cup unsalted butter, softened1 tablespoon baking powder1-1/2 teaspoons salt2 teaspoons vanilla extract1-1/2 cups sugar3 large eggs, room temperature4-1/2 cups all-purpose flour1 cup sour creamCHOCOLATE ICING:4 tablespoons unsalted butter3-1/2 cups semisweet chocolate chips4 ounces unsweetened chocolate, chopped2 tablespoons light corn syrup1-1/2 cups sour cream
Preparation
Preheat oven to 400°. Beat butter, baking powder, salt and vanilla until combined. Add sugar; beat until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour alternately with sour cream, beginning and ending with flour; do not overmix.
Drop by 3 tablespoonfuls onto greased baking sheets. With wet fingers, flatten each into a 3-in. circle.
Bake 10 minutes or until edges start to brown. Cool on pan 5 minutes; remove to wire racks to cool completely.
For icing; in a small saucepan, stir icing ingredients over low heat just until chocolate melts and mixture is smooth. Remove from heat; cool to room temperature. Using a hand mixer, beat on high until mixture thickens and becomes lighter in color, 6-7 minutes.
Spread 2 Tbsp. icing over flat side of each cookie; let stand until set. Store in an airtight container in the refrigerator.
