1 1/4 c. butter, softened
2 1/4 c. powdered sugar
1/3 c. sour cream
1 tbsp. vanilla
2 1/4 c. all-purpose flour
1/4 c. chocolate sprinkles
2 (12 oz.) pkg. semi-sweet chocolate chips

In mixing bowl, cream butter, sugar and cocoa until light and fluffy. Beat in sour cream and vanilla. Add flour. Mix well. Stir in chocolate chips. Refrigerate 1 hour. Roll into 1-inch balls. Dip in chocolate sprinkles. Place sprinkle side up and 2-inches apart on ungreased baking sheet.

Bake at 325°F for 10 minutes or until set. Cool 5 minutes before removing to a wire rack to cool completely.

Yields 5 1/2 dozen.