Tuesday, August 27, 2013

Chocolate Chip Sour Cream Cookies

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...
the raisins...
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.

1 comment:

Lindsey @ American Heritage Cooking said...

These cookies look amazing! I have random half-used container of sour cream languishing in my refrigerator and I think these are just the thing I have been waiting for! My only question is why would anyone need to wrap these up? ;-)