White Drop Cookies (Sour Milk Chocolate Chip Cookies)

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.

• Ready In: 30 mins
• Yields: 24-36 cookies

Ingredients

• 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

Directions

1. Preheat oven to 350°F.
2. In a large mixing bowl, cream together sugar, eggs and shortening.
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. Stir in flour one cup at a time.
5. Fold in nuts (optional) and chocolate chips.
6. Drop dough by rounded teaspoonfuls onto a lightly greased baking sheet.
7. Bake for 10-15 minutes or until tops of cookies are no longer shiny, and bottoms are lightly browned.
8. Cool on a wire rack.
9. Store in an air-tight container for up to 5 days.