Let me start by saying that I did not start this baking jaunt this morning looking to make a Macaron. I have never eaten a Macaron so I can't compare. I just don't like the way they look; too cakey for a cookie in my book. My son has eaten them and he said he was not impressed  with them either...so that seals it for me.

I made meringue kisses yesterday and my son is a chocolate lover so I decided to whip up some chocolate cookies.

I did not have any chocolate chips and I had sour cream that needed to be used before going out of date.

So there was a lot of improvising going on to try to achieve a soft chewy chocolate cookie.

I wanted to post the recipe from what I jotted down as I went along. Since I did not have chocolate chips to get that soft gooey  that I love so much, I improvised by using 3 tablespoons of coconut butter (melted in microwave) It is Mara Natha brand; then added 3/4 cups of white sugar to that along with 2 tablespoons of cocoa powder. (this is just to substitute for chocolate chips) I sat it aside to cool.

Ingredients for Chocolate Cookie

1 egg

1/2 cup butter (soft)

1/2 cup of sour cream

1/2 cup brown sugar

3/4 cup white sugar

2 cups of all purpose flour

1/2 cup baking cocoa (Hersheys Special Dark blended with natural and dutched cocoa powder)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon of vanilla extract ( I used almond extract) I prefer almond over vanilla

Instructions

Beat butter until creamy. Beat Egg and add white and brown sugar. Add the Improvised version of chocolate chips written above if you don't have chocolate chips. If you do have chocolate chips use 1 cup.  Add in sour cream. In separate bowl mix flour, baking powder, baking soda, salt, then incorporate into your sugar mixture by adding a little at a time and continue beating with mixer until batter is thick and creamy; add your extract of preference and mix it in. 

If you are going for just the cookie, grease your cookie sheet and spoon 1 tablespoon of batter onto the cookie sheet. Put in preheated 350 degree oven for 15 minutes. (for cakey cookie) it will not have a sheen when done.

For a fudgey cookie, cook 10 min and the cookie will have a gloss. Let cool before moving to cooling rack.

Dust with confectioners sugar.

TO MAKE MY CHOCOLATE ALMOND Dirty Macrons with ALMOND BUTTERCREAM FILLING.

Use two cakey cookies for the outside of the sandwich cookie. Spread your desired amount of soft buttercream on the inside of each cookie. Take one fudgey; slightly under cooked cookie and sandwich in the middle...Ta Da! "Dirty Macaron" Dust with confectioners sugar. Garnish with a Meringue Kiss Candy