Sour Cream Chocolate Chip Cookies
These sour cream chocolate chip cookies are my dream cookie. They're melty on the inside, but nice and crisp on the edges. There's a subtle sourcream tang that gives the cookies an almost cream-cheese-like texture. If you like baking with sour cream, you're bound to like these cookies.
Equipment
- 1 Stand mixer
- 1 half sheet pan
- 2-3 sheets of pre-cut parchment paper
Ingredients
- 113 grams salted butter softened, 1 stick / 8 tablespoons
- 40 grams light brown sugar 1/4 cup, lightly packed
- 112 grams granulate sugar 1/2 cup
- 42 grams sour cream 1/4 cup
- 8 grams vanilla extract 1 tablespoon
- 158 grams all-purpose flour 1 cup and 2 tablespoons
- 6 grams baking powder 1 teaspoon
- 4 grams Diamond Crystal kosher salt 1 teaspoon
- 85 grams 60% cacoa dark chocolate 3/4 of a bar, chopped
Instructions
- Preheat the oven to 375°F.
- In a stand mixer, beat together the butter, brown sugar, granulated sugar, sour cream and vanilla extract until the mixture is a shade lighter in color, nearly doubke in size and very fluffy. About 3-4 minutes.
- Add the flour, baking powder and salt to the stand mixer and mix on the lowest setting until just combined.
- Add the chocolate to the dough, reserving a few big chunks for topping the cookies.
- Portion the cookies into equal 35 gram balls and place 2 inches apart on a parchment-lined baking sheet. Indent the balls in the center, creating a well, then add a few chunks of chocolate to the top of each.
- Bake for 9-10 minutes. When the cookies are out of the oven, give them a few smacks on the counter to flatter them into evenly perfect discs.
- Let cool to firm up (see notes), then enjoy!
Notes
The key to a perfect chocolate chip cookie texture is taking the cookies out of the oven when they still look slightly underdone. It sounds crazy, but the residual heat from the pan will continue to "cook" the cookies as they cool. This residual heat will leave you with an ultra-soft center (that lasts for days!) and perfectly crisp edges.