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 Sour Cream Chocolate Chip 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