Soft Chocolate Chip Cookies

Soft Chocolate Chip Cookies Recipe

It's best to use miniature semisweet chocolate chip cookies in this recipe as directed.

• 2 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) butter, softened
• 1 cup sugar
• 1 teaspoon vanilla
• 2 large eggs
• 1/2 cup sour cream
• 2/3 cups miniature semisweet chocolate chips

1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment or silicone liners.
2. In a medium bowl whisk together the flour, baking soda and salt and set aside.
3. In a large bowl with an electric mixer on medium-high speed, beat the butter until creamy, about 2 minutes.
4. Add sugar gradually, beating until light and fluffy, about 3 minutes. Stop once or twice to scrape down the sides of the bowl.
5. Add the eggs, one at a time, beating well after each addition and then the vanilla beating until smooth.
6. Scrape down the bowl again to make sure everything is well combined.
7. Stir in the flour mixture in thirds, alternating with the sour cream and ending with flour mixing just until incorporated. The batter will be thick.
8. Stir in the chocolate morsels.
9. Drop by heaping tablespoons (or cookie scoop) onto lined cookie sheets, leaving about 2 inches between cookies.
10. Bake for about 12 minutes or just until lightly golden brown around the edges.
11. Cool on baking sheets 5 minutes then transfer cookies to wire racks to cool completely.

This recipe yields about 36 Soft Chocolate Chip Cookies

Sour Cream Fudge Frosting Recipe

• 5 ounces bittersweet or semisweet chocolate, chopped
• 1/2 cup sour cream

1. To melt the chocolate, place it in a microwave safe bowl and heat in 20 second increments, stirring after each 20 seconds until melted.
2. Let it cool slightly so it doesn't melt the sour cream when you add it.
3. Stir in the sour cream and keep stirring until the frosting thickens to a creamy, spreadable consistency.
4. Frost the cooled cookies.