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Ingredients
- ½ cup butter, softened
- 1 cup packed light brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1 ½ t. vanilla extract
- ¼ cup sour cream
- 2 ½ cups all-purpose flour
- 1 t. baking powder
- ½ t. baking soda
- ½ t. salt
- 1 pkg. (11.5 oz.) chocolate chunks
- 1 cup chopped pecans, optional
Preparation
Step 1
Preheat oven to 375 degrees. Line two cookie sheets with parchment paper; set aside.
In large mixing bowl, beat butter and sugars on low speed until light and fluffy. Add eggs, vanilla and sour cream. Beat on medium-high for 2 minutes.
Stir in flour, baking powder, baking soda, and salt. Add chocolate chunks and pecans. Mix just until combined.
Use ¼ cup measure or medium-sized ice cream scoop and fill to heaping. Place 6 balls of dough 3 inches apart on each prepared baking sheet.
Place baking sheets on two center racks of oven. Bake 14-16 minutes, switching top to bottom, bottom to top, halfway through.
Cool cookies on baking sheets for 1 minute before liftin them off with a spatula.