In a 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 for 1 hour.

Roll into 1 inch balls; dip in chocolate sprinkles.

Place, sprinkled side up, 2 inches apart on ungreased cookie sheets.

Bake at 325 degrees for 10 minutes or until set.

Cool 5 minutes before removing to a wire rack to cool completely.

Description:
"From Taste of Home"
Yield:
"5 1/2 dozen"