Cindy’s Sour Cream Chocolate Chip Cookies

Today’s recipe is from Cindy, and I like it for a couple of reasons. First off, it has chocolate chips. Second, the recipe came with a little story. Cindy said she made these cookies so often as a child that she memorized the recipe. Her whole family loves them, and when their mother died, her brother agreed to take over hosting Thanksgiving so long as Cindy made these cookies.

sour cream chocolate cookies

Thinking a soft, cakey cookie might be good today, I made a half batch of Cindy’s cookies. They’re definitely not your average chocolate chip cookie, and if you make them you should go into it knowing the sour cream makes them very cakey.

The original recipe calls for shortening, but you can use 4 oz (1 stick) of butter instead. Because I wanted to see how tub style spread would work, I used that but wouldn’t recommend it in the future. Ounce for ounce, the spread has less fat than butter and I think it affected the texture of the cookies somewhat (though I still liked them).

Cindy makes the cookies as written below, but she said her mom played around with the recipe and used brown sugar. For this batch, I decided to go with half white, half brown.

Cindy’s Sour Cream Chocolate Chip Cookies
aka Grandma T’s Cookies

2 3/4 cups flour (350 grams)
1/2 tsp salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup shortening (or use softened unsalted butter) (114 grams)
1 1/2 cups granulated sugar (294 grams)
2 large eggs
1 cup sour cream (not fat free)
1 tsp vanilla
2 cups chocolate chips (Cindy and I used a 12 oz package, which is 2 cups)
1 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Mix together flour, salt, baking powder, baking soda and set aside. Cream shortening (or butter) and sugar with an electric mixer. Beat in the eggs. Stir in sour cream and vanilla. Add flour mixture about 1/3 at a time, stirring well after each addition. Stir in chocolate chips and nuts (if using). Drop by heaping teaspoons onto greased baking sheet. Bake for 8 to 10 minutes. Makes about 60 cookies

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  1. Paula B. says

    Baking one of your c.c. cookie recipes right now, had some dough left from the other day (how I don’t know???) But these sound yummy, the addition of sour cream must keep the cookie so moist!

  2. says

    Another unique idea-sour cream in CCC! I was perusing your site at 11:00 last night and then made a CCC cookie loosely adapted from a few, but dusted with Sea Salt-because I screwed up and didn’t add enough salt to the batter. Oh well. It was one of those happy accidents. It is probably because I was making batter at 12:30 a.m! Thank you again for being my inspiration Anna!

  3. says

    I have made a sourcream cookie before too and they were very cake like and bland. i have always wondered how to make them better….I may have to go back and take another look at the recipe i used and compare to this one!

  4. says

    I made the Best Big Fat Chewy recipe (it’s a family fave) for CCC day yesterday, but I think I’ll try this one next. less fat and and interesting twist! Thanks, Anna. (and Cindy!)

  5. says

    I love sour cream in cakes and the minute I saw the post title, I knew the cookies would be soft. Not my favorite kind of cookie, but a lot of people like them. Great idea to use brown sugar, Anna.

  6. Pam says

    I have a drop sour cream sugar cookie recipe that I love! Why have I never thought of adding chocolate chips?? I’m anxious to try this recipe now! Thanks for sharing!

  7. kaley says

    I loved this but I added a little bit of brown sugar. cause just a little goes a long way…

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