Red Velvet Cookies

2 one-ounce squares unsweetened baking chocolate
½ cup butter, softened
2/3 cup brown sugar, firmly packed
1/3 cup white sugar
½ tsp baking soda
½ tsp salt
1 large egg
1 TBLS red food coloring
¾ cup sour cream
2 cups flour (pack it down in the cup when you measure)
1 cup semi-sweet chocolate chips

Grease cookie sheets and preheat oven to 375°. Put chocolate in a small bowl and melt in microwave for about 90 seconds. Stir until smooth. Set aside and let cool.

Combine butter, brown sugar and white sugar. Mix until smooth. Add baking soda and salt. Beat mixture on medium speed for about one minute or until mixed well. Add the egg and beat on medium speed until batter is smooth, about one minute. Add red food coloring. Mix for 30 seconds. Scrape down bowl. Add the melted chocolate and mix for another minute on medium speed. Scrape down bowl again. Add 1 cup of flour. Once flour is mixed in, add the sour cream. Scrape down bowl again. Add the remaining flour (1 cup) and mix well. Mix in chocolate chips.

Drop teaspoon sized balls onto prepared cookie sheets. If dough is too sticky chill it in the fridge for about 30 minutes. Bake at 375° for 9 to 11 minutes, or until they rise and become firm. Cool for about 2-3 minutes on the cookie sheet and move to a wire rack to finish cooling.

Cream Cheese Frosting

¼ cup softened butter
4 ounces softened cream cheese
½ tsp vanilla
2 cups powdered sugar

Mix the butter, cream cheese and vanilla until smooth. Slowly add the powdered sugar. Mix until smooth. Frost cooled cookies.

Variation: Brush the tops of the cookies with melted raspberry jam, let it dry, and then frost with cream cheese frosting.