Egg-Free Sour Cream Chocolate Chip Cookies
Sour cream takes place of the egg in these soft and chewy cookies. For maximum flavor, use an assortment of different flavored chocolate chips.
Servings 20 cookies
Cost 5
Ingredients
- 8 tablespoon unsalted butter, softened (114 grams)
- ½ cup packed brown sugar (100 grams)
- ⅓ cup granulated sugar (70 grams)
- ⅓ cup full-fat sour cream (80 grams)
- 2 teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour, weigh (165-185 grams)**
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon milk powder (optional)
- 1 ¼ cup chocolate chips, assorted (milk, dark and white)
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment. Hold off on this step if you plan to chill the dough.
- In a mixing bowl, beat butter with brown and granulated sugar until light and fluffy. Add sour cream and vanilla and continue beating for another 1 ½ to 2 minutes or until smooth and creamy.
- In a separate bowl, whisk flour, baking powder, baking soda, salt (and milk powder if using).
- Add dry ingredients to wet and mix just to combine. Fold in chocolate. Dough will be soft.
- Scoop 2 tablespoon portions (generous medium cookie scoop) onto a tray or dinner plate. Chill 30 minutes for thicker cookies (optional but recommended).
- Arrange 2 inches apart on prepared sheets. If you chilled, you can gently press tops just a touch for even spread. Bake 12 to 14 minutes until edges are set and centers look slightly underdone.
- Let cool on pan 3 minutes, then move to a rack. Cookies firm as they cool and texture is even better completely cool.
Notes
These freeze well and taste even better once the chips have set. For the flour, you can use anywhere from 165 to 185 grams. Volume will vary, but that's basically 1 ⅓ cup to 1 ½. I recommend starting with 1 ⅓ cup and if you feel your cookies are spreading too much, you can add a little bit more to the dough.