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.
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| Beat the butter until softened. Add the vanilla. |
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| Add the sugar and beat well. |
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| Add the eggs... |
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| Add the sour cream. |
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| On low speed, add the sifted dry ingredients. |
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| Remove the bowl from the mixer and stir in the chocolate chips... |
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| the raisins... |
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| and the nuts. |
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| 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. |
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| The cookies are done when barely golden and spring back when lightly pressed with your fingertip. |
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| The cookies can be wrapped by placing 2 together, bottom to bottom. |
1 comment:
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? ;-)
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