Sour Cream-Chocolate Chip Cookies

Sour Cream-Chocolate Chip Cookies recipe

photo by:kraft

My friends love these cookies. I leave out the pecans and double the chocolate chips. Easy to make. I've made them several times and each time make a double batch. They...read more

posted by

cswentzel50

on 2/13/2010

time

prep:

15 min

total:

27 min

servings

total:

About 3-1/2 dozen cookies or 42 servings, 1 cookie each

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What You Need

2/3

cup butter or margarine, softened

1/2

cup granulated sugar

1/2

cup firmly packed brown sugar

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

egg

tsp. vanilla

cups flour

1/2

tsp. each: CALUMET Baking Powder, baking soda and salt

cup semi-sweet chocolate chips

cup chopped PLANTERS Pecans

Make It

PREHEAT oven to 350°F. Beat butter and sugars in large bowl with electric mixer on medium speed 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 pecans.

DROP tablespoonfuls of dough, 2 inches apart, onto greased baking sheets.

BAKE 10 to 12 minutes or until golden brown. Cool completely on wire racks.

Kraft Kitchens Tips

Make Ahead

Prepare cookie dough as directed. Drop onto wax paper-covered baking sheets. Freeze about 1 hour or until outsides are firm. Place in freezer-weight plastic bags; seal bags. Freeze up to 6 months. To bake, place frozen dough, 2 inches apart, on baking sheets. Bake 13 to 15 minutes or until golden brown.

Substitute

Substitute PLANTERS Chopped Walnuts for the pecans.

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busymomofsix01

posted:7/28/2008

YUMMY! My cookies always turn out as flat as a pancake, NOT THIS TIME. They were light and fluffy. I am emarrassed to say I didnt have any chocolate chips, so I used the chocolate chips that you are supposed to melt and dip strawberries in. I just froze them, put them in a bag, and smashed them into chocolate chip sized pieces. They turned out amazing. Thanks so much for the recipe

a cook

posted:4/9/2008

YUMMY! These are so light (air-y), and so soft, and not too sweet. Everyone loved them (but plenty sweet enough)! (Though, I didnt use nuts, and just duobled the chocolate chips.)

a cook

posted:10/16/2007

no flavor!

a cook

posted:8/26/2007

They tasted okay. Not as good as a "normal" chocolate chip cookie. And they didn't brown on the top, just on the bottom.

otter521

posted:6/20/2007

Ilove them, the cookies are a keeper. Thanks

JennConley

posted:5/29/2007

These cookies are YUMMY! They come out light and fluffy and don't dry out...even after a few days! I do recommend putting 2 cups of chocolate chips in though (instead of just one) that way there is chocolate in every bite!

dakatw2

posted:3/2/2007

I am a Girl Scout leader and I made these cookies for my meeting as a snack to gear the girls up for our cookie sale. They were such a hit! I had several parents ask for the recipie! Very light and fluffy and delicious!!

LindaKat2

posted:1/31/2007

I'm making another batch today. My husband loves them. I stored them in a zip bag in the fridge because they were so soft and moist though they didn't last long. Has anyone made them with Splenda? <<< Response from Kraft Kitchens Expert, Wendy ~ Try our recipe for “Chocolate Dunk Cookies” for a great tasting cookie made with Splenda. >>>

sammiebillandrj

posted:1/1/2007

Very fluffy textured cookie. Really good, didn't last long at my house.

owenssd

posted:12/25/2006

Very good and easy. I enjoyed the light texture.