White Drop Cookies (Sour Milk Chocolate Chip Cookies)
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
24 cookies
ingredients
- 473.18 ml sugar
- 4 eggs
- 118.29 ml shortening
- 236.59 ml sour milk (Drop 1 tsp. white vinegar into measuring cup before adding milk)
- 4.92 ml baking soda
- 4.92 ml vanilla
- 4.92 ml salt
- 946.36 ml flour
- 236.59 ml walnuts, chopped (optional)
- 226.79 g package semisweet mini chocolate chips
directions
- Preheat oven to 350°F.
- In a large mixing bowl, cream together sugar, eggs and shortening.
- 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.
- Stir in flour one cup at a time.
- Fold in nuts (optional) and chocolate chips.
- Drop dough by rounded teaspoonfuls onto a lightly greased baking sheet.
- Bake for 10-15 minutes or until tops of cookies are no longer shiny, and bottoms are lightly browned.
- Cool on a wire rack.
- Store in an air-tight container for up to 5 days.
Questions & Replies
-
Has anyone tweaked this recipe to use 1 c. white sugar and 1 c. brown sugar with chocolate chips to keep the fluffy consistency of sugar cookies but be more like a chocolate chip cookie? I can make these cookies like no tomorrow but can't make a good chocolate chip cookie they all get flat and hard.
Reviews
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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!
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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.
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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