These cookies blend sour cream and chocolate to produce a study in contrasting harmony. The sour cream adds some tang to bring out the chocolate and offset the sugar, and the water it adds boils away from the surface to leave behind a crispy cookie shell around a moist, crumbly interior.
Start to Eat time: ~2.5 hours:
- Mise en place: 1 hour for the butter to come to room temperature.
- Prep: 15 minutes
- Bake: 1.5 hours for 3 batches at 25 minutes per batch
- Rest: None.
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup packed brown sugar light
- 1/2 cup sugar
- 1/2 cup softened butter
- 1 large egg
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup semi-sweet or bittersweet chocolate chips
- Preheat oven to 300 degrees F.
- In medium bowl combine flour, baking powder and salt. Set aside.
- Combine sugars in a large bowl using an electric mixer on medium speed.
- Add butter and beat until batter is grainy.
- Add egg, sour cream, and vanilla, and beat at medium speed until light and fluffy. Scrape bowl.
- Add the flour mixture. Blend at low speed until just combined.
- Melt chocolate chips. Cool slightly and pour over cookie batter.
- Using a wooden spoon or rubber spatula, lightly fold melted chocolate into the dough. Do not mix chocolate completely into dough. You want a marbled look with ribbons of chocolatey cookie and occasional fragments of actual chocolate.
- Drop by rounded tablespoons, 2 inches apart, onto ungreased cookie sheets.
- Bake 23-25 minutes. Do not brown.
- Quickly transfer to a rack to cool.