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Desserts

Sour Cream-Chocolate Chip Cookies

Sour Cream-Chocolate Chip Cookies recipe
photo by:kraft
I just made these cookies. Very good, not as sweet as other recipes. A soft cookie. I made a double batch up, added a 1/2 cup more flour than called for...they were perfect...read more
posted by
sepo7
on 5/26/2013
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
1
 egg
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

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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