I wanted to make chocolate chip cookies today but there just wasn’t enough chocolate in the Toll House recipe to satisfy my craving. I also had only 1 egg and only 1 stick of butter. Therefore, I went into my files for a recipe Mom cut out of a magazine many years ago for sour cream chocolate chip cookies. These make a light but very chocolately cookie and no-one will know about the sour cream unless you tell them.
Sour Cream Chocolate Cookies
1/2 cup butter or margarine, softened
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup sour cream (don’t use light for this recipe)
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups bittersweet chocolate chips (can use semi-sweet, if desired)
Preheat oven to 350 degree F.
In a mixing bowl, cream butter and both sugars. Beat in egg, sour cream and vanilla. Sift together dry ingredients; gradually add to the creamed mixture. Stir in chips.
Drop by rounded tablespoonfuls about 2 inches apart onto greased 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.
Makes about 3 dozen (unless, like me, you eat so much of the dough you only get about 24 cookies).