Brown Classic
Chocolate chip cookies can be soft and chewy or crispy and chock full of nuts. In this version, sour cream and white sugar give the cookies a lighter color and texture. Don't worry about getting a cookie that tastes sour. You won't taste the sour cream at all, not even in the dough.
Preheat your oven to 350 degrees F and prepare your cookie pans by greasing lightly. You could also use a cooking spray, parchment paper, of a silicon pad.
Cream together 1 1/2 cups white sugar, 1/2 cup sour cream, 1/2 cup butter, 1 teaspoon vanilla and one egg in a medium bowl. Use an electric mixer on medium speed if possible, but you may also mix it by hand if you prefer.
Sift together
- 2 14 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add the flour mixture to the creamed batter and mix well. Stir in 2 cups of mini-chocolate chips. Optionally you can use an equivalent measure of chocolate chunks, white chocolate chips, or milk chocolate chips. You may also stir in 1/2 cup chopped pecans or walnuts if you like.
Drop the cookie dough onto the prepared cookie sheets about 2 inches apart. I use a cookie scoop, which is like a small ice-cream scoop, to give me uniform size cookies, but you could also drop from a tablespoon. Bake 12 to 14 minutes or until just beginning to brown. Be sure to cool on a wire rack after about two minutes set time on the cookie sheet when you remove it from the oven.
My grandmother used to adapt recipes for everything. One of the first ones we watched her 'create' was a chocolate chunk sour cream cookie. This was in response to several children asking her for their favorite cookie. Not that we didn't love her other cookies, but sometimes you just got to have chocolate chips. Here is the version she came up with.
You will need
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Sift the dry ingredients together and set aside.
Cream together
- 1/2 cup peanut butter at room temperature
- 1/2 cup soft butter
- 2 slightly beaten eggs
- 1 cup white sugar
- 1/2 cup brown sugar
until light and smooth. Blend in 1 cup sour cream and 1 teaspoon vanilla. Be sure the mixture is creamy in appearance. The texture should be smooth.
Add the flour mixture gradually, a little at a time until you get a soft dough.
Fold in 1 cup chocolate chips and 1/2 cup chopped pecans. (you can omit the nuts if you like but they are great in combination with the chocolate chips).
Cover the mixture with clear plastic wrap and chill for at least one hour or overnight in the refrigerator.
When ready to bake, Preheat the oven to 375 degrees F. Drop cookie dough by tablespoonfuls onto a greased cookie sheet. Be sure you space the mounds of dough about 2 inches apart as they will puff up and spread out.
Bake the cookies 10 to 12 minutes or until the tops of the cookies begin to turn a golden brown.
Cool on a wire rack and store in an airtight container, that is if there are any left to store once your family gets a taste of these.
Optional: during the holiday season I will substitute red and green candy coated chocolate pieces (you know the name brand) for the chocolate chips. You could also try this with white chocolate chips and chopped candied cherries for a pretty and tasty addition to your holiday cookie exchange table.
These are only two of the myriad of variations for chocolate cookies. Once you taste these versions you may not want to go back to those old standbys. And, if you have always bought your chocolate chip cookies in a bag from the grocery store, you are in for a tasty treat that will delight your senses and may spoil you with the warm goodness of freshly baked cookies.
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Nostalgia - Yozoh & Eric(Shinhwa)& Brown Classic
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