Sour Cream Chocolate Chip Cookies
Indulge in the perfect fusion of tangy and sweet with these irresistible Sour Cream Chocolate Chip Cookies. This recipe takes classic chocolate chip cookies to the next level by incorporating rich, velvety sour cream, which keeps the cookies ultra-soft and tender with a slight tang that balances the sweetness beautifully. Featuring a buttery base, a mix of granulated and brown sugars for depth, and a generous 1.5 cups of chocolate chips for melty goodness in every bite, these cookies are a crowd-pleaser for any occasion. Ready in under 30 minutes, the simple one-bowl method ensures easy preparation and minimal cleanup. Whether for a cozy afternoon snack or a sweet addition to your dessert table, this delightful recipe will quickly become your go-to for bakery-style cookies at home. Perfect for fans of soft-baked cookies, these treats stay fresh for days when stored properly—though we doubt they’ll last that long!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 large Egg
- 2 teaspoons Vanilla extract
- 0.5 cup Sour cream
- 2.25 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1.5 cups Chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use a hand or stand mixer to cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until well combined.
Mix in the sour cream, ensuring the batter is smooth.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing for softer cookies.
Fold in the chocolate chips evenly throughout the dough.
Using a medium-sized cookie scoop or a tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are just lightly golden. The centers may look slightly underbaked—this is fine as they will set while cooling.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store leftover cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.7 g | 234% | |
| Saturated Fat | 105.8 g | 529% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 1484 mg | 65% | |
| Total Carbohydrate | 679.0 g | 247% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 440.4 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 420 mg | 32% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 1755 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
