We all have hard days, weeks, or even years. These recent tough days I’ve spent time in my own backyard, enjoying the sun when possible, but on those really dull or grey days, I just enjoyed being wrapped up in a blanket.
Besides the blanket, I wrapped myself in comforting butter and all manner of sweet things.
I could not think a better way to cocoon yourself in comfort than a soft, moist chocolate chip cookie. Believe me I have baked dozens and dozens of these to relieve stress – but enough of the past!
Classic but new…that’s the name of the game here.
One of my many experiments on the classic chocolate chip cookie includes adding sour cream to the mix. I just wanted to change something, and it turned out to be a great idea.
I found out that the sour cream gave them an amazing moisture and softness, like nothing I’ve tasted before.
These cookies are soft, chewy, sweet, and packed with chocolate. The sour cream adds a new level of moisture. If you like cookies that are on a softer side, then you will love these.
On days you need comfort and when you just want a great tasting cookie, these chocolate chip masterpieces made with sour cream can’t be beat! Let’s get started.
Why Put Sour Cream in Cookies?
Sour cream is often thought of as a topping for baked potatoes, burritos, or nachos, but it does wonders in baked goods too!
What is sour cream anyway? Sour cream is cream that has been thickened and soured with lactic acid bacteria, which gives the cream its distinct tangy flavor and creates its signature texture.
Sour cream is one of the fattiest dairy products you can use for baking. The extra fat content is what makes your baked goods moist and soft. Fat in any form, shortens the gluten threads and this is what results in soft baked goods such as cakes, cookies, or breads.
Sour cream also adds a subtle tangy flavor when added to baked goods. This flavor pairs really well with dark chocolate, making the flavors all around lighter.
So, the sour cream makes everything soft and delicious.
Being the fattiest dairy product, you cannot really directly swap the sour cream. But if you do not have any in the fridge, you can try using Greek yogurt or crème fraiche, with a bit of lemon juice. The results will not be completely same, but it should work.
Tips & Tricks For Making These Cookies
If you decide to make these cookies, here are few helpful tips:
- The cookie dough can be made ahead. Cookie dough is usually chilled before baking anyway. Some like to chill it in a fridge, while some like to pop the dough in a freezer. Cookie dough can be frozen up to a month. Make your cookie dough, portion it and set in the freezer. When ready to use, bring it to a room temperature, shape and bake.
- Scoop the dough in heaping tablespoons. If you take a picture of any chocolate chip cookie, you will notice how plump they are. This is because of the amount of the dough used. Chocolate chip cookies are not traditionally meant to be thin, but rather a satisfying full cookie that you can really bite into.
- Keep an eye on the baking time. If you scoop the cookies like I did, start checking them after around 10 minutes. It should take 10-12 minutes total to have them perfectly baked. If they are thicker, however, it may take 12-14 minutes; thinner cookies are done at around 10 minutes.
- Always watch your baked goods, and check the color around the edges to help you decide when they’re ready. Your oven may be different from mine, so that visual check on top of watching the clock is very important.
- Let your cookies cool completely. Because these cookies have sour cream, they are a bit softer. I do not like to transfer or serve them until they are 100% cooled down.
By the way, if you decide you prefer crispier cookies, or need to crisp up a few for a family member who doesn’t appreciate soft, gooey goodness, you can always pull a few aside and harden them with a few more minutes in the oven.
How To Make Chocolate Chip Cookies With Sour Cream
Preheat oven to 350 Fahrenheit.
In a mixing bowl, beat butter and sugar until fluffy.
Add egg, vanilla, and sour cream. Beat until smooth.
Add flour and baking powder. Stir until just combined.
Fold in the chocolate chips or chopped chocolate.
Shape a tablespoon of dough into balls. Arrange the balls on a baking sheet, lined with parchment paper.
Press each ball to flatten.
Bake the cookies for 10-12 minutes.
Let cookies cool completely before transferring to an airtight container or serving. Enjoy.
- ½ cup unsalted butter
- ½ cup white sugar
- 3 tbsp brown sugar
- 1 small egg
- 1 tsp vanilla
- 3 tbsp sour cream
- 1 ¼ cup all-purpose flour
- ½ tsp baking powder
- 1 cup chocolate chips or chopped quality chocolate
- Preheat oven to 350 Fahrenheit.
- In a mixing bowl, beat butter and sugar until fluffy.
- Add egg, vanilla, and sour cream. Beat until smooth.
- Add flour and baking powder. Stir until just combined.
- Fold in the chocolate chips or chopped chocolate.
- Shape a tablespoon of dough into balls. Arrange the balls on a baking sheet, lined with parchment paper.
- Press each ball to flatten.
- Bake the cookies for 10-12 minutes.
- Let cookies cool completely before transferring to an airtight container or serving. Enjoy.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 242Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 30mgCarbohydrates: 31gFiber: 1gSugar: 19gProtein: 3g
Up Next: Fluffy Chocolate Chip Cookies