Sour Cream Chocolate Chip Cookies

I hate to start out a post this way but compared to the Double Butterscotch cookies I made earlier  these were disappointing. I found this recipe in a church cookbook I received for a birthday gift. I just love cookbooks like this as they often have tried and true family favorite recipes.

These cookies are not “bad” but they just didn’t wow me. The addition of sour cream in a cookie recipe is something I have never tried before today. As I expected they baked up puffy and cake-like with a light texture. I don’t mind cake-like cookies but much prefer the chewy version of chocolate chip cookies.

You can not taste the sour cream at all in the finished cookies but the dough had a tang to it. The dough was very sticky and was difficult to scoop onto the baking sheets using my scooper. I ended up using a table spoon and my finger to plop balls of dough onto the sheets to bake. I usually love to eat the dough when making cookies, but the texture and flavor of this dough was not apealing to me at all. I expected the dough to spread out more than it did while baking, especially since the dough was not as firm as most cookie doughs. In fact the cookies didn’t really spread at all and baked up pretty much how I spooned the dough onto the sheets so take care to make the dough blobs look pretty, haha.

The finished cookie, baked up nicely with golden bottoms even though the tops remained light in color. These are not cookies you want to eat right out of the oven, They are best after they have set for a few minutes. They remain nice and soft thanks to the sour cream adding extra moisture. I didn’t feel they had enough flavor or sweetness, maybe just my tastebuds.

Next time I would omit the chocolate chips and substitute 1 1/2- 2 cups toasted pecans, candied pecans or walnuts. I think these cookies would be good with a lightly sweet cream cheese icing to compliment the addition of nuts. I am not sure I will be making them again any time soon but feel they do have potential. If anyone makes these I would be interested in hearing their thoughts on them and any suggestions they have that may make me revisit this recipe sooner rather than later.

I rate these cookies a 6 (but have room for potential)

Sour Cream Chocolate Chip Cookies
1/2 cup shortening or softened butter
1 cup sour cream, room temperature
1/2 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
3 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips

Preheat oven to 350.
Line baking sheet with parchment paper.
In large mixing bowl cream shortening or butter, sour cream and sugars until well mixed. Add the eggs and vanilla, beat to combine.
Measure flour, baking soda and salt in small bowl. Slowly add to creamed mixture and beat until combined.
Fold in the chocolate chips.
Drop by spoonfuls onto prepared baking sheets.
Bake for 9-12 minutes until bottoms are light to golden brown.
Cool on wire rack and store in covered container at room temperature.


14 thoughts on “Sour Cream Chocolate Chip Cookies

  1. Interesting… I myself don’t really feel it for cakey cookies, but I love sour cream in baking. I had a recipe some years ago where you baked the cookies in muffin tins to give them almost a crust, I wonder if these would be good like that.

  2. Hmm, interesting. It does sound like they need something else–like an icing on top. I like your idea of nuts. But you’re right, those ones you did before these look killer and I’ve printed off that recipe. Can’t wait for all the holiday baking to come!

  3. You’re on a cookie roll, ha-ha!

    I’m sorry that these didn’t come out as you would have liked. If there is an up side to this, it is that you will be able to refrain from eating a dozen or so in one sitting. 🙂

  4. Ingrid,
    I have only eaten 2 and will be taking the rest to work. Like you said, I won’t be eating all of these tonight, which is a good thing for my hips! haha.

  5. yuck – i can’t stand when cookie dough gets all paste-like and hard to work with.

    Plus, what fun is baking if you can’t lick the spoon?! hehe. I’m also a fan of the chewier cookie – I love chocolate chip blondies! Cookie + Brownie can never be a bad thing 🙂

  6. So I tried these out in the muffin tin. They are really cakey arent they? Not really very cookie-y. I added some pecans, which was good, but I agree with you about them needing more sweet. I think some lemon or orange zest would be good too, give them some depth. So yeah, they are good, but not great. They definitely need something more. If I make them again I think I might just do them as muffins and forgo trying to make them cookies.

  7. Bob,
    Thanks for the update! They are really more of a ‘cakey’ type recipe. I am not sure why they were labeled cookies to begin with, haha. They really do need some more sweetness, maybe some more brown sugar and the addition of nuts. A little cream cheese frosting on top and they may have some potential!

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