2 1/4 cups powdered sugar
1/3 cup baking cocoa powder
1/4 cup sour cream
1 tbsp vanilla extract
2 1/4 cups all-purpose flour
2 cups semisweet chocolate chips
1/4 cup chocolate sprinkles
In mixer bowl, cream the butter, sugar, and cocoa until light and fluffy. Beat in the sour cream and vanilla extract. Add the flour and mix in well. Stir in the chocolate chips. Refrigerate dough for 1 hour. Roll the dough into 1-inch balls; dip in the chocolate sprinkles. Place the balls, dipped side up, on an ungreased cookie sheet, 2-inches apart. Bake at 325 degrees for 10 minutes or until set. Cool 5 minutes before removing to a wire rack to cool.
Yield: 5 to 6 dozen
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