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    You are in: Home / Recipes / White Drop Cookies (Sour Milk Chocolate Chip Cookies) Recipe
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    White Drop Cookies (Sour Milk Chocolate Chip Cookies)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    MarthaStewartWanabe's Note:

    This is a recipe that has been in my family for years and years. These cookies are cake-like, light, fluffy and moist with zing from using sour milk. If you're looking for a classic chocolate chip cookie recipe, I must enunciate (due to two reviewers' comments) that these cookies ARE NOTHING LIKE A CLASSIC CHOCOLATE CHIP COOKIE. They are not expected to be crisp or chewy, and the flavor is much lighter. I think this is due to reduced fat content (using 1/2 cup shortening rather than the amount of butter in a classic chocolate chip cookie). I use mini chocolate chips, since regular chocolate chips tend to be too heavy for this cookie batter (but feel free to use your preference). Also, I use homogenized/pasteurized whole milk, but my grandmother always used real sour milk when we lived on the dairy farm. She didn't need to spoil the milk using vinegar. I think the type of milk makes all the diffference. These cookies are great, but they don't quite taste the same as when Grandma made them using more conventional/natural methods.

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    Units: US | Metric

    • 2 cups sugar
    • 4 eggs
    • 1/2 cup shortening
    • 1 cup sour milk (Drop 1 tsp. white vinegar into measuring cup before adding milk)
    • 1 teaspoon baking soda
    • 1 teaspoon vanilla
    • 1 teaspoon salt
    • 4 cups flour
    • 1 cup walnuts, chopped (optional)
    • 1 (8 ounce) package semisweet mini chocolate chips


    1. 1
      Preheat oven to 350°F.
    2. 2
      In a large mixing bowl, cream together sugar, eggs and shortening.
    3. 3
      To make sour milk, add 1 teaspoons white vinegar to the measuring cup before adding milk. Allow vinegar and milk to sit for 3 minutes. Then add milk to mixing bowl along with baking soda, vanilla and salt.
    4. 4
      Stir in flour one cup at a time.
    5. 5
      Fold in nuts (optional) and chocolate chips.
    6. 6
      Drop dough by rounded teaspoonfuls onto a lightly greased baking sheet.
    7. 7
      Bake for 10-15 minutes or until tops of cookies are no longer shiny, and bottoms are lightly browned.
    8. 8
      Cool on a wire rack.
    9. 9
      Store in an air-tight container for up to 5 days.

    Ratings & Reviews:

    • on July 21, 2009


      Absolutely amazing! Loved the zing added by using soured milk. I probably ate at least 6 cookies-worth of batter before they made it into the oven. I opted to pour the batter onto a rimmed cookie sheet, and cut it into cookie bars when cool (faster and easier than dropping individual cookies). This is permanently on my dessert rotation: so good, so fast, so easy. Thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 22, 2009


      I like to try different cookie recipes and have found that sometimes the most unlikely ingredients make the best food. I thought these were the blandest cookies I ever made. Mine came out like a yellow or white cake mix. I even double checked the ingredients and I did exactly what it called for. Very disappointed. Only thing, I am so glad I only made a half recipe and baked just a few to try out. Then I tried to salvage the batter by adding a few other ingredients. Nothing worked. Sorry I really wanted this to work as I had been looking for a chocolate chip cookie that was flaky.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 29, 2009


      Did not work at all- cookies looked nasty and tasted like soap!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for White Drop Cookies (Sour Milk Chocolate Chip Cookies)

    Serving Size: 1 (1805 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 242.1
    Calories from Fat 76
    Total Fat 8.4 g
    Saturated Fat 3.2 g
    Cholesterol 36.2 mg
    Sodium 166.5 mg
    Total Carbohydrate 39.0 g
    Dietary Fiber 1.1 g
    Sugars 22.4 g
    Protein 3.9 g

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