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Sour Cream Chocolate Cookies

by on September 1, 2007 · 7 comments

My grocery store has been in complete disarray this week. They’re changing everything around and the already-too-narrow aisles are lined with carts full of products to be re-shelved. I tried to do some shopping the other day, and while the employees were super apologetic and did their best to help, I came out of the store slightly frazzled. It was as if someone had ransacked my office. I think the revamp might be over today, but haven’t gotten around to checking.

In the meantime, I had to make due with ingredients on hand. This cookie, an old prize winner from Country Woman magazine, was a lifesaver. The original version calls for 1 cup semi-sweet chocolate chips and 1/2 cup white chocolate chips. I’m finicky about where I like white chips, so I used 1 1/2 cups of semi-sweet chocolate chips. At any rate, the soft, thick, cakey and not-overly-rich dough was a perfect foil to chocolate chips. If you need a sturdy-yet-moist and thick cookie, these are perfect. Fuzz, who loves chocolate but isn’t a big fan of super rich chocolate cookies, was crazy for these. One warning. Be careful not to over-bake! Personally, I’d err on the side of underbaking and letting the cookies cool and cook internally. Once you nail the bake-time with your own oven, you’ll love these.

chocolate cookies with sour cream.jpg

Sour Cream Chocolate Cookies

1/2 cup butter or margarine, softened
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/2 cup sour cream (I don’t recommend using light for this recipe)
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour (spoon, don’t scoop)
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups semi-sweet chocolate chips or use a mixture of chocolate and white chips

Preheat oven to 350 degree F.

In a mixing bowl, cream butter and both sugars. Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Stir in chips. Drop by rounded
tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12 minutes
or until set – do not overbake. They should still look kind of moist on top when you take them out. They will set as they cool.

Cool for 2 minutes before removing to wire racks to cool completely.

Makes about 3 dozen

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Published on September 1, 2007

{ 7 comments… read them below or add one }

rebecca September 1, 2007 at 1:48 pm

yum. the title of these cookies sounds great on its own. and then the photos make them even more enticing! thanks for posting this one– i can’t wait to try them for myself.

Damaris September 30, 2007 at 9:12 pm

I just made these tonight, and they are AMAZING!

Jessica November 14, 2007 at 10:46 am

These are SOOOOOO yummy! My dad and I couldn’t stop eating the batter. Thanks for a great recipe!

Liz August 7, 2008 at 7:58 pm

I made these tonight, and they were so good! Exactly what I was hoping for.

Thanks for always having great recipes!

Sharlynn December 19, 2008 at 8:18 am

I found this recipe a few months ago and my son LOVES them. I froze a batch for Christmas but they need a snack for school – so off they went. I lost the recipe and had no idea where to find it when by chance I just found it again!! I could cry – They’re that good. THANK YOU!

caroline December 31, 2009 at 7:50 am

i just made these, they are so good! when i took them out they didnt look all that chocolatey but they were awesome, dont go short on chocolate chops! thanks for the recipe. i love your website.

Winnie May 6, 2010 at 10:14 pm

I am so happy to have found this recipe again. I had it a few years ago out of the country women magazine and lost in in the move. My kids have been asking me to make them, they are amazing.

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