Prep 15 mins
Cook 45 mins
From a TOH special edition--I haven't tried them yet, but they look delicious!
- 1⁄2 cup butter
- 3⁄4 cup sugar
- 1⁄2 cup brown sugar, packed
- 1 egg
- 1⁄2 cup sour cream
- 1 teaspoon vanilla extract
- 1 3⁄4 cups all-purpose flour
- 1⁄2 cup baking cocoa
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1⁄2 cup vanilla chip (or white chips)
- 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.
Yum! I love this recipe. I've made it three times and the cookies have been consistently delicious. They are best fresh when they have a slightly crispy shell and a soft, chewy inside. I've also made then with regular semi-sweet chocolate chips and chopped pecans. All variations are delicious!
The DS's recreation group thoroughly enjoyed these very tasty biscuits/cookies with their outside crunch and soft centre. I got 32 from the mix and baked them for 14 minutes at 175 degree C in a fan forced oven. Thank you Lucid, made for Please Review My Recipe.
Oh my gosh! These are so amazingly good that I think I need to replace my go-to chocolate chip cookies with these ones. So light and fluffy. I made them more into bite size balls, so the flattened very little, but are just perfect! I used only white chocolate chips because I wanted to use them up. Very easy to make too.