Recipe by Sarah Phillips © 2007 Sarah Phillips CraftyBaking.com
Cookies and photo by CYNDI65, Premium Member © Sarah Phillips
The inclusion of sour cream helps makes typical chocolate chip cookies, soft. Remember to place the finished dough into the freezer for 10 minutes so it chills before scooping and baking. This recipe is adapted from Martha Stewart.
COOKIE RECIPE HELP
1 1/4 cups plus 2 tablespoons unbleached all purpose flour; spoon into dry measuring cup and level to rim
1/2 teaspoon salt
1/4 teaspoon baking soda
7 tablespoons unsalted butter
1/4 cup sugar
1/4 cup dark brown sugar, packed
1 large egg
1 teaspoon vanilla extract
3 tablespoons sour cream
1 1/2 cups semisweet chocolate chips
1. Position the oven rack in the middle of the oven. Preheat the oven to 350 degrees F.
2. Combine flour, salt and baking soda, and salt in a medium bowl; set aside.
3. Cream the butter and sugars: Fit the mixer with a paddle attachment or if using a hand-held mixer, fit with beater attachments. If the butter is cold, in a large bowl, beat the butter until just softened with a handheld mixer on low speed. Add the sugar and dark brown sugar and cream on low until well combined.
If the butter is at room temperature or somewhat soft, combine it with the sugar and dark brown sugar in the mixing bowl and cream together.
If you cream the mixture just right, it will look somewhat creamy and a little shaggy. Do not overcream it to the point that it is really creamy and the butter starts to feel greasy. If you do, place the mixing bowl in the refrigerator for 20 minutes or until the fat hardens. Proceed with Step #4.
SARAH SAYS: If you overcream the butter and sugars, the cookie will spread. The reason is because the recipe loses air. If you overcream fat and crystalline sugar, most recipes will fail or not rise as high.
4. With the mixer still on low, add the egg and vanilla and mix until incorporated.
5. With the mixer on low, add 1/2 of the flour mixture, slowly, at the side of the bowl. Immediately, add the sour cream, and then immediately the other half of the flour mixture and beat ingredients until JUST combined, about 5 to 10 seconds. Remove the mixer bowl from the mixer, and with a large rubber spatula, fold in the chocolate chips.
Cover bowl and freeze for 10 minutes.
6. Using a 1 1/2-inch cookie scoop or a tablespoon, drop dough onto an ungreased baking sheet or a baking sheet lined with parchment paper. Space the dough about 2-inches apart.
7. Bake for 12 to 14 minutes (about 5 - 8 minutes for smaller cookies) until just browned around the edges and pale and slightly set in the middle. Let the cookies cool on the sheet for 1 minute. Then remove the cookies from the sheet to wire racks to cool completely.
Cookies can be stored at room temperature, placed in an airtight container, for a few days. But, cookies do best when stored in the freezer for a month or more. Thaw at room temperature.