1-First Step: Preheat your oven to 350°F. Line baking sheets with parchment paper to prevent sticking and ensure even baking. Gather all ingredients for smooth workflow. This mise en place keeps things stress-free for home cooks.

2-Second Step: In a large bowl, cream 1 cup softened butter and 1 ½ cups sugar with an electric mixer on medium speed for 2 minutes. The mixture should turn light and fluffy. Scrape down sides for even mixing.

3-Third Step: Beat in 2 eggs one at a time, then add 1 tsp vanilla and ½ cup melted chocolate. Mix until smooth, about 1 minute. The chocolate adds that rich copycat Lofthouse cookies depth everyone loves.

4-Fourth Step: In a separate bowl, whisk 2 ½ cups flour, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt. Gradually add dry mix to wet ingredients, alternating with ¼ cup sour cream. Stir just until combined to avoid tough cookies.

5-Fifth Step: Cover dough and chill in the fridge for 1 hour. Chilling prevents spreading and helps flavors meld. This step is key for soft chocolate cookies texture.

6-Sixth Step: Scoop 2-tablespoon balls of dough, roll smooth, and place 2 inches apart on sheets. Flatten slightly with your palm for even shape.

7-Seventh Step: Bake for 10-12 minutes. Edges set but centers stay soft. Cool on sheets 5 minutes, then transfer to racks. Yields 24 homemade chocolate Lofthouse cookies.

8-Eighth Step: Beat ½ cup softened butter 2 minutes until fluffy. Gradually add 2 cups powdered sugar, 2 tbsp cocoa, 2-3 tbsp cream, 1 tsp vanilla, and pinch salt. Whip 3 minutes. Tint pink if desired.

9-Final Step: Spread 1-2 tbsp frosting on cooled cookies. Add sprinkles. Serve fresh or store. Pair with milk for the ultimate treat. Troubleshooting: If dough spreads, chill longer.