White Drop Cookies Sour Milk Chocolate Chip Cookies
Indulge in the perfect balance of soft, chewy, and delightfully rich flavors with these White Drop Cookies Sour Milk Chocolate Chip Cookies. This crowd-pleasing recipe combines classic chocolate chip cookie goodness with a tangy twist, thanks to sour milk, which lends a subtle depth and ultra-tender crumb. Featuring a harmonious blend of semi-sweet chocolate chips, buttery dough, and a hint of vanilla, these cookies bake to perfection in just under 10 minutes. With easy-to-follow instructions, a quick prep time, and ingredients you probably already have on hand, these cookies are ideal for any treat-worthy occasion. Perfectly golden edges, gooey chocolate centers, and a melt-in-your-mouth texture make these irresistible cookies a must-try for dessert lovers of all ages.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Sour milk (see note in directions)
- 2 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats and set aside.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand or stand mixer on medium speed until light and fluffy (about 2-3 minutes).
Add the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and mix briefly to combine.
Prepare the sour milk by stirring 1/2 tablespoon of vinegar or lemon juice into 1/2 cup of milk. Let it sit for 5 minutes to curdle slightly before adding it to the wet mixture. Mix on low speed until incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the chocolate chips using a spatula or wooden spoon.
Scoop the cookie dough onto the prepared baking sheets, using a tablespoon or cookie scoop to create evenly-sized mounds of dough. Leave about 2 inches of space between each cookie to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers still look slightly underdone. The cookies will firm up as they cool.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Store leftover cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 66 mg | 3% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 13.6 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 21 mg | 0% | |
*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.
