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."
photo by a food.com user photo by a food.com user
Ready In:
24-36 cookies


  • 2 cups sugar
  • 4 eggs
  • 12 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


  • 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

  1. 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.


  1. 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!
  2. This recipe I thought was lost forever! The only thing is, we do NOT put chocolate chips in it! Instead, we sprinkle LIBERALLY cinnamon sugar on top BEFORE baking- it tastes delicious! It's one of our family favorites- especially at Christmastime. So good to find it!
  3. 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.
  4. Did not work at all- cookies looked nasty and tasted like soap!
  5. Very soft and fluffy. Not quite what I expected but still good.


<p>My name is Rebecca, but my family and friends call me Becky. I am&nbsp;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.&nbsp; We have a beautiful 5-year-old&nbsp;daughter and a 3-year-old&nbsp;son.&nbsp;&nbsp;I am amazed at how quickly our kids are&nbsp;growing and developing.&nbsp; I read a lot about and hold my own personal skepticism regarding the affects of additives such as&nbsp;preservatives,&nbsp;hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.&nbsp; With the increasing number of children and adults with food allergies, I am suspicious that the last century&nbsp;of our nation's food industry improvements have contributed.&nbsp; I'm doing the best I can to protect my family&nbsp;from the risks, but it is difficult to avoid every additive.&nbsp; I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of&nbsp;cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"
View Full Profile

Find More Recipes