I made these cookies years ago and had forgotten about them until a friend reminded me of them recently.  These are unlike any other chocolate chip cookies you’ve ever tasted!  The batter is almost cake-like because of the addition of the sour cream.  A cross between a chocolate chip cookie and cake?  Yes, please!

Chocolate Chip Cookies

Recipe Adapted From:  Everyday Food Magazine

• 2 2/3 cups all-purpose flour spooned and leveled
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter slightly firm and cut into chunks
• 1 cup packed light-brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2/3 cup sour cream
• 2 cups semisweet chocolate chopped (I used chocolate chips)

Directions:

1. Preheat oven to 350 degrees. Line a few baking sheets with parchment paper or a Silpat; set aside. In a medium bowl, whisk together flour, baking soda, and salt; and set aside.
2. With an electric mixer, cream butter and sugars until light and
   fluffy. Add eggs and vanilla; beat until combined. Add sour cream, and beat until combined. Add flour mixture; beat until just combined. Fold in chocolate chips.
3. Drop dough in mounds (2 level tablespoons each) at least 2 inches
   apart onto prepared baking sheets (as you work, chill any remaining dough until ready to bake).
4. Bake, rotating sheets halfway through, until cookies are golden brown but still soft to the touch, 15 to 16 minutes (chilled dough will take longer). Cool 5 minutes on sheets; transfer to a wire rack to cool completely.