Chocolate Chip Sour Cream Cookies
Source: Maida Heatter's Brand-New Book of Great Cookies (Random House, 1995 ed.), pg. 99.
These are big, soft, moist cookies loaded with walnuts, raisins and chocolate chips. I dare you to just eat one!
1 1/2 cups raisins
1 1/2 cups walnuts, broken into small pieces
2 cups sifted unbleached flour
1 tsp. baking soda
1/4 tsp. salt
1 stick unsalted butter, softened
1 tsp. vanilla extract
1 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 cup semisweet chocolate chips
Preheat the oven to 375. Line cookie sheets with parchment paper or aluminum foil.
Steam the raisins in a vegetable steamer or strainer over shallow hot water. Let the water boil for a few minutes until the raisins are moist. Remove the raisins and place them on a sheet of foil to air out.
Sift together the flour, baking soda and salt. Set aside.
|Beat the butter until softened. Add the vanilla.|
|Add the sugar and beat well.|
|Add the eggs...|
|Add the sour cream.|
|On low speed, add the sifted dry ingredients.|
|Remove the bowl from the mixer and stir in the chocolate chips...|
|and the nuts.|
|Place large heaping scoops of the dough onto the lined cookie sheets (about 2 inches apart). Bake for 13-15 minutes, reversing the sheets halfway through baking. If you are using only one cookie sheet, use the upper rack.|
|The cookies are done when barely golden and spring back when lightly pressed with your fingertip.|
|The cookies can be wrapped by placing 2 together, bottom to bottom.|