Saturday, August 2, 2008

Soft Chocolate Chip Cookies

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These cookies are Andrew's favorites. I probably bake them at least once a month. The reason he likes it so much is because they are soft and fluffy. They are very easy to make too. The sour cream lends the cookie its lightness. Once I forgot to add it and they didn't turn out quite soft. My 3 tablespoons that are listed in the recipe are very generous ones. This recipe makes about 2 dozen cookies, sometimes I make them a bit smaller to yield more since they go pretty fast here at home.

Soft Chocolate Chip Cookies Recipe
from here

makes about 25 cookies

You will need:

1 1/4 cups all-purpose flour
1/2 teaspoon coarse salt
1/4 teaspoon baking soda
7 tablespoons unsalted butter, room temperature
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
3-4 tablespoons sour cream
1 cup semisweet chocolate chips
1 cup milk chocolate chips

Preheat oven to 350 degrees F.

Whisk together flour, salt, and baking soda. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in egg and vanilla. Reduce speed to low. Add flour mixture in 3 batches, alternating with sour cream, and beat until just combined. Do not over beat it after all the flour has been incorporated. Stir in chocolate chips by hand. Cover, and freeze for 10 minutes.

Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. Flatten slightly. Bake until centers are set and cookies are pale golden brown, 12 to 14 minutes. Let cookies rest on the cookie sheet for 2 minutes then transfer them to a cooling rack.


Marvela said...

Great work.

Anonymous said...

I am vegetarian. Any alternative for the egg?

Rita said...

@Anonymous: you can use Energy egg replacer, I buy it at the supermarket. If not, maybe try using a tablespoon of apple sauce or 1/2 a mashed banana.

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