Sour Cream Chocolate Chip Cookies22 Reviews
“These are so moist and chewy, they won't last long in your house!” - by Anne Marie
Original recipe yields 2 dozen
- Preheat oven to 375 degrees F (190 degrees C). Line cookie sheets with aluminum foil or baking parchment.
- Steam raisins in a vegetable steamer over shallow water in a saucepan. Boil water for 3 minutes, until raisins are moist. Remove raisins and let dry on cloth.
- In a large bowl, cream together the butter, sugar and vanilla until smooth. Beat in eggs and sour cream until well blended. Sift together flour and baking soda; stir into the butter mixture. Mix in raisins, nuts and chocolate. Drop dough by tablespoons 2 inches apart on cookie sheets.
- Bake 13 to 15 minutes, until lightly colored. Let cool on wire racks.
Amount Per Serving (24 total)
- 229 cal
- 12.3 g
- 29.1 g
Based on a 2,000 calorie diet
Reviews (22)Rate This Recipe
"These were very good. I skipped the rasins and nuts because we don't like them and just added a few more chips. Very soft and moist. I used the parchment paper as recommended and they slid right of..." See moref. I also made them much smaller than suggested and lowered the cooking time. Will definetly make these again"
"I also had sour cream that I needed to use, so I thought I'd give this recipe a try. While it is not your traditional chocolate chip cookie recipe, I thought it was very good. I omitted the raisins ..." See moreand added chocolate chips and walnuts instead. I have made this a few times already and they have turned out great every time. You may want to underbake these slightly so they are moist."
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