Get the secret to perfect chocolate chip cookies: the Sour Cream-Chocolate Chip Cookies recipe. Sour Cream-Chocolate Chip Cookies are the perfect combo of gooey, chewy and moist. You won't believe you ever made them differently!
What You Need
Original recipe yields 42 servings
2/3 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. vanilla
2 cups flour
1/2 tsp. each CALUMET Baking Powder, baking soda and salt
1 cup semi-sweet chocolate chips
1 cup chopped PLANTERS Pecans
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Let's Make It
Heat oven to 350°F.
Beat butter and sugars in large bowl with electric mixer until light and fluffy. Add sour cream, egg and vanilla; beat until well blended. Add flour, baking powder, baking soda and salt; mix well. Stir in chocolate chips and nuts.
Drop tablespoonfuls of dough, 2 inches apart, onto greased baking sheets.
Bake 10 to 12 min. or until golden brown. Cool on baking sheets 3 min.; remove to wire racks. Cool completely.
Prepare cookie dough as directed. Drop onto waxed paper-covered baking sheets. Freeze 1 hour or until outsides are firm. Place in freezer-weight resealable plastic bags; seal bags. Freeze up to 6 months. To bake, place frozen dough, 2 inches apart, on baking sheets. Bake 13 to 15 min. or until golden brown.
Prepare using chopped PLANTERS Walnuts.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
3-1/2 doz. or 42 servings, 1 cookie each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.