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
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.