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)
- 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.
- 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.
- 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).
- 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.