1/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup softened butter
1 tsp. vanilla extract
3 Tablespoons sour cream
2 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
12 oz. bittersweet chocolate chips
Heat oven to 375 F. Mix sugars, butter, vanilla, and sour cream. Stir in flour, baking soda, and salt. Then stir in the chocolate chips, I find it easiest to do with your hands at this point. There will be a large chocolate chip to dough ratio, but that’s okay. Just press the chocolate chips back into the dough.
Roll dough into 1 inch balls and place them on a cookie sheet, flattening them slightly with your fingers. Bake 8-10 minutes or until light brown. Cool slightly and transfer cookies to a wire rack to cool. Makes about 4 dozen cookies.
Recipe adapted from one in the Betty Crocker 4oth edition cookbook.
I use 3 Tbsp. sour cream instead of the 1 egg called for, but if you don’t have sour cream on hand you can use an egg instead. I prefer sour cream, because I like to eat the dough.