This is a Martha Stewart recipe that my roommates tried out. The cookies are so soft! I love them. This recipe makes about 2 dozen cookies.
Ingredients
1 1/4 cups all-purpose flour
1/2 teaspoon coarse salt
1/4 teaspoon baking soda
7 tablespoons unsalted butter, room temperature
1/4 cup granulated sugar
1/4 cup packed light-brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
3 tablespoons sour cream
3/4 cup semisweet chocolate chips
3/4 cup milk-chocolate chips
Ingredients
1 1/4 cups all-purpose flour
1/2 teaspoon coarse salt
1/4 teaspoon baking soda
7 tablespoons unsalted butter, room temperature
1/4 cup granulated sugar
1/4 cup packed light-brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
3 tablespoons sour cream
3/4 cup semisweet chocolate chips
3/4 cup milk-chocolate chips
Directions
1. Preheat oven to 350.
1. Preheat oven to 350.
2. Whisk together flour, salt, and baking soda.
3. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. (I only had to mix it for about one minute).
4. Beat in egg and vanilla.
5. Reduce speed to low. Add flour mixture in 2 batches, alternating with sour cream, and beat until just combined.
6. Stir in chocolate chips by hand.
7. Cover, and freeze for 10 minutes. (I skipped this step)
8. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. Flatten slightly. (I didn't flatten them)
9. Bake until centers are set and cookies are pale golden brown, 12 to 14 minutes.
ENJOY!!!