Cindy's Sour Cream Soft Chocolate Chip Cookies
Very cakey sour cream flavored chocolate chip cookies. This is Cindy's family recipe. Cindy listed 60 cookies as the yield, but I make them slightly larger and get more like 48 to 50.
Servings 48 cookies
Cost 5
Ingredients
- 2 ¾ cups all-purpose flour (350 grams)
- ½ teaspoon salt (I use ¾ teaspoon)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 stick unsalted butter or shortening (114 grams) see note
- ¾ cup granulated sugar (100 grams)
- ¾ cup brown sugar (100 grams)
- 2 large eggs
- 1 cup sour cream not fat free
- 1 teaspoon vanilla
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 375 degrees.
- Mix together flour, salt, baking powder, baking soda and set aside.
- Beat butter and sugar with an electric mixer until creamy. Beat in the eggs, one by one, then stir in the sour cream and vanilla.
- Add flour mixture in 3 parts, stirring well after each addition. Stir in chocolate chips.
- Drop by scant tablespoons (or use a small cookie scoop) onto parchment lined baking sheets. Bake cookies for 12-15 minutes or until just set and edges are lightly browned. Alternatively, you can scoop the cookie dough onto parchment lined plates, cover with plastic and chill overnight before baking as directed above.
- Let cool on baking sheets for about 5 minutes then transfer to a wire rack and let cool completely.
Notes
If you make the shortening version and are using a scale, only use 96 grams of shortening. Shortening weighs less per ½ cup than butter.