Preheat your oven to 350 and prep your cookie sheet for nonstick.
In a bowl, sift together the flour and baking soda. Set this aside.
Now, in a mixing bowl, blend together the butter and the brown sugar alternative. When this has blended, you can add the white sugar alternative and beat until somewhat fluffy.
Stir in the melted chocolate, food coloring, and sour cream to the mixing bowl. Then slowly add the sifted contents from the first bowl. This works best adding half at a time and scrape the sides of the bowl as needed.
Bake these for 10-12 minutes (please note that these cookies should not harden in the oven and may even appear to be a bit underdone when they are ready, look for a 'springback effect' when poked ). Allow these cookies to cool on the sheet (5-7 minutes) before transferring to rack. For best results bake these cookies one sheet at a time in order to bake in the middle of the oven for circulation.