This recipe for Sour Cream Chocolate Cookies is based on an old prize winner from Country Woman magazine.
The original version calls for 1 cup semisweet chocolate chips and 1/2 cup white chocolate chips. I used 1 1/2 cups of semisweet chocolate chips, which were perfect with the soft, thick, cakey and not-overly-rich dough. If you need sturdy-yet-moist and thick cookies, these are a good pick. One warning. Be careful not to over-bake and err on the side of under-baking. Once you nail the bake-time with your own oven, you’ll love these.
Sour Cream Chocolate Cookies
- 1/2 cup butter or margarine softened (114 grams)
- 3/4 cup granulated sugar (150 grams)
- 1/2 cup packed brown sugar (!100 grams)
- 1 egg
- 1/2 cup sour cream regular, not light!
- 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 semisweet 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 inches apart onto parchment lined 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.