Made by Nashelle Wood
2 c. all-purpose flour
1/2 t. baking powder
1/4 t. salt
1/2 c. brown sugar
1/2 c. white sugar
1/2 c. butter, softened
1 large egg
1/2 c. sour cream
1 t. vanilla extract
1 c. chocolate chips
Preheat oven to 300 degrees. In bowl, sift flour, baking powder and salt. In mixer, cream sugars and butter until light and fluffy, about 3 minutes. Scrape down bowl. Add egg, sour cream and vanilla and beat at medium speed until fluffy once more. Scrape bowl.
Add flour mixture and mix on low speed until just combined. Do not over mix.
Place chocolate in glass bowl and microwave on high in 30 second intervals, stirring in between, until melted. Let cool for 3-4 minutes. Pour evenly over batter in a drizzling-like fashion. Using the edge of a rubber spatula, fold in chocolate. Do not mix chocolate completely into the dough. It is OK to have larger streaks of dough and chocolate throughout. Drop by rounded tablespoons onto greased cookie sheets, about 1 1/2 inches apart.
Bake for 20-24 minuted until there is a faint hint of brown around the bottom edges of cookies. Move to a cool surface, such as a baking rack immediately. Makes 2 1/2 dozen.
1/2 t. baking powder
1/4 t. salt
1/2 c. brown sugar
1/2 c. white sugar
1/2 c. butter, softened
1 large egg
1/2 c. sour cream
1 t. vanilla extract
1 c. chocolate chips
Preheat oven to 300 degrees. In bowl, sift flour, baking powder and salt. In mixer, cream sugars and butter until light and fluffy, about 3 minutes. Scrape down bowl. Add egg, sour cream and vanilla and beat at medium speed until fluffy once more. Scrape bowl.
Add flour mixture and mix on low speed until just combined. Do not over mix.
Place chocolate in glass bowl and microwave on high in 30 second intervals, stirring in between, until melted. Let cool for 3-4 minutes. Pour evenly over batter in a drizzling-like fashion. Using the edge of a rubber spatula, fold in chocolate. Do not mix chocolate completely into the dough. It is OK to have larger streaks of dough and chocolate throughout. Drop by rounded tablespoons onto greased cookie sheets, about 1 1/2 inches apart.
Bake for 20-24 minuted until there is a faint hint of brown around the bottom edges of cookies. Move to a cool surface, such as a baking rack immediately. Makes 2 1/2 dozen.
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