Sour Cream Chocolate Chip Cookies

By Hklbrries

"The sour cream imparts a moist texture and subtle tang," the author writes in her book, "and its flavor is nicely complemented by all the raisins, nuts and chocolate." Her cookie is crispy on the outside and moist on the inside.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup firmly packed dark brown sugar
• 1 tbsp vanilla extract
• 2 large eggs
• 1/2 cup sour cream
• 1 cup raisins
• 1 cup coarsely chopped toasted walnuts
• 12 ounces bittersweet bar chocolate, chopped into 1/4-inch or smaller pieces

Details

Servings 58

Preparation

Step 1

Position two racks near the center of the oven and preheat the oven to 375 F. Line two baking sheets with parchment paper or foil.

Sift together the flour, baking soda and salt into a medium bowl. Set aside.

In the bowl of an electric mixer, using the paddle attachment, beat the butter, sugars and vanilla extract at medium speed until creamy, about 2 minutes. Beat in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Add the sour cream, mixing until blended. At low speed, add the dry ingredients, mixing just until combined. Using a wooden spoon, stir in the raisins, nuts and chopped chocolate.

Drop the dough by rounded tablespoonfuls onto the prepared baking sheets, spacking the cookies 2 inches apart. Bake two sheets at a time, 12 to 15 minutes, until golden brown. Switch positions of the sheets halfway through baking so that the cookies brown evenly. Transfer the cookies to wire racks and cool completely.