Deb's Cookbook
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Desserts

Chocolate Chip Cookies

Sour cream in the dough and quarter-cup scoops make these oversized; chocolate chunks and pecans go in at the end.

Not this recipe — add a photo of yours.Photo: Evan-Amos (Public domain, via Wikimedia Commons)

Cook
16 min
Source
Amie Ropers

Before you start: Pecans are stirred in with the chocolate chunks but never got an amount — about a cup, chopped, fits this batch.

Where this one came from

Nobody's written this one down yet.

Ingredients

  • 1/2 cup butter, softened
  • 1 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup sour cream
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 package (11.5 oz) chocolate chunks or chips
  • pecans (amount not specified)

Directions

  1. Preheat oven to 375 degrees. Line two cookie sheets with parchment paper; set aside.
  2. In a 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.
  3. Stir in flour, baking powder, baking soda, and salt. Add chocolate chunks and pecans. Mix until just combined.
  4. Use a 1/4 cup measure or medium-sized ice cream scoop and fill it to heaping. Place 6 balls of dough 3 inches apart on each of the prepared baking sheets.
  5. Place baking sheets on two center racks of oven. Bake 14-16 minutes, switching the cookie sheets top and bottom halfway through.
  6. Cool cookies on baking sheets for 1 minute before lifting them off with a spatula.

Notes

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