Chocolate Sour Cream Cookies Recipes

SOUR CREAM CHOCOLATE COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Stir in chips., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely.

SOUR CREAM-CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F.
• Beat butter and sugars in large bowl with electric mixer until light and fluffy. Add sour cream, egg and vanilla; beat until well blended. Add flour, baking powder, baking soda and salt; mix well. Stir in chocolate chips and nuts.
• Drop tablespoonfuls of dough, 2 inches apart, onto greased baking sheets.
• Bake 10 to 12 min. or until golden brown. Cool on baking sheets 3 min.; remove to wire racks. Cool completely.

SOUR CREAM CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line cookie sheets with aluminum foil or baking parchment.
• Steam raisins in a vegetable steamer over shallow water in a saucepan. Boil water for 3 minutes, until raisins are moist. Remove raisins and let dry on cloth.
• In a large bowl, cream together the butter, sugar and vanilla until smooth. Beat in eggs and sour cream until well blended. Sift together flour and baking soda; stir into the butter mixture. Mix in raisins, nuts and chocolate. Drop dough by tablespoons 2 inches apart on cookie sheets.
• Bake 13 to 15 minutes, until lightly colored. Let cool on wire racks.

SOUR CREAM CHOCOLATE COOKIES

Steps:

• In a mixing bowl, cream butter with sugars. Beat in egg, sour cream and vanilla.
• Combine dry ingredients in separate bowl and gradually add to the creamed mixture. Stir in chips.
• Drop by rounded tablespoons 2 inches apart onto greased baking sheets. Bake at 350 for 12-15 minutes, or until set.
• Cool for 2 minutes on pan before removing to wire racks.

SOUR CREAM CHOCOLATE CHIP COOKIES

Steps:

• 2 cups flour.
• 1/2 tsp baking soda.
• 1/2 tsp baking powder.
• 1/2 tsp salt.
• Combine in a small bowl.
• 2/3 cup butter.
• 1/2 cup sugar.
• 1/2 packed light brown sugar.
• 1 tablespoon packed light brown sugar (Yes it is 1/2 plus 1 tablespoon).
• Combine in a large bowl and beat until creamy.
• TO LARGE BOWL ADD EACH ITEM BELOW AND BLEND:.
• 1/2 cup sour cream.
• 1 egg.
• 1 teaspoon of vanilla extract.
• NOW add 1/3 flour mixture and stir.
• Add another 1/3 four mixture and stir.
• Add remaining 1/3 flour mixture and stir.
• Add one package of chocolate chips and stir.
• Add nuts if desired (I don't).
• Place on a lightly greased cookie sheet by the teaspoon, 2 inches apart.
• Bake at 350 for 10 minutes.
• Makes 40-50 cookies.

SOUR CREAM CHOCOLATE CHIP COOKIES

Steps:

• Heat oven at 350 degrees. Sift flour, sugar, baking powder and salt together.
• Beat egg.
• Add sour cream and add to the flour mixture.
• Add the milk, oil, and chocolate chips stir and pour into greased or lined muffin pans 2/3 full. Cook time is about 15-20 minutes or until muffins spring back when touched.
• This recipe is for standard muffin tins.

SOUR CREAM DROP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
• Sift flour, baking powder, baking soda, salt, and nutmeg together into a bowl.
• Beat 1 1/2 cups sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, beating well after each addition; blend in sour cream and lemon extract. Gradually stir flour mixture into creamed butter mixture until dough is combined.
• Drop dough by rounded tablespoons, about 3 inches apart, onto the prepared baking sheets.
• Bake in the preheated oven until golden brown around the edges, about 4 minutes. Sprinkle 1 tablespoon sugar over cookies; top with walnuts and raisins. Continue baking until bottoms of cookies begin to brown, 3 to 4 minutes more. Transfer cookies to a wire rack to cool completely.

SOUR CREAM CHOCOLATE CHIP COOKIES

Steps:

• Combine sour cream, salad oil, white sugar and brown sugar.
• Mix well.
• Add beaten eggs and vanilla.
• Mix baking soda and salt into some of the flour.
• Add this flour mixture to wet ingredients.
• Then add remainder of flour, a cup at a time.
• Blend thoroughly after each addition.
• Drop by teaspoon onto a greased cookie sheet.
• Bake in a preheated 350 degree oven for 8-10 minutes.
• Store in an air-tight container.