Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Beat until well blended.
Ingredients
- Mix into shortening beat at low speed until just blended.
- I also added 14 cup more flour it seemed like it needed it.
- Stir in chips and nuts.
- Some of the slices fell apart and I pushed them back together when placing them on the baking sheet.
- Drop by teaspoonfuls of dough 2 inches apart on.
- Gradually add to the creamed mixture.
- Melt the chocolate and butter in a small saucepan over low heat.
12 ounces chocolate chips.
Line a baking sheet with parchment paper and set aside.
Drop on greased cookie sheet.
Sour cream chocolate chip cookies are slice and bake.
Add eggs sour cream and vanilla beating well.
Sour Cream Chocolate Chip Cookies Makes about 3 dozen cookies 2 cups brown sugar.
Drop by rounded tablespoons 2 inches apart onto greased baking sheets.
Gradually add sugar beating well.
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Preheat the oven to 350º.
The only issue was with slicing.
Stir in chocolate chips and pecans.
Oh I LOVE this recipe.
About 3 scoops Bake for 10 mins or until edges are golden and cookies are set.
8 ounces sour cream.
The chips cause the slices not to be totally smooth.
Stir in chocolate chips.
Preparation And Explanation
- Add the eggs one at a time beating well after each addition and add the vanilla and sour cream. 2 teaspoons baking soda.
- Add dry ingredients and mix well. Add to creamed mixture blending well.
- Preheat oven to 375F 190C. Add in the egg vanilla sour cream salt and baking soda and continue mixing until smooth scraping the sides of the bowl as necessary.
- Place them 2 apart. Scrape down the sides of the bowl then add the egg and blend well then add the vanilla.
- Combine flour soda and salt. Drop by rounded tablespoonfuls 2 in.
- 1 cup 120g coarsely chopped toasted walnuts. 2 cups granulated sugar.
Add sour cream egg and vanilla.
Heat oven to 375 degrees.
Beat until well blended.
Using an electric mixer cream butter and sugar until completely blended.
To toast the nuts spread them in a single layer on a baking sheet and toast them in the oven for approximately 10 minutes turning them every few minutes or so to cook evenly.
Beat in sour cream egg honey and vanilla.
I figured mini chips would be easy to incorporate into the mix.
In a mixing bowl cream butter with sugars.
In a large bowl using an electric mixer cream butter sweetener eggs and vanilla.
Combine the sour cream 2 tablespoons oil egg and sugar in large mixing bowl.
In a medium bowl combine the flours salt baking soda and baking powder.
Add the vanilla eggs and sour cream and mix well.
8 ounces sour cream.
Add sugar eggs and vanilla.
Stir in chocolate chips.
Cream together the shortening and the sugar.
Add the chocolate mixture to the sour cream mixture and beat on low speed. Set aside to cool slightly.
Drop by teaspoonfuls onto an ungreased cookie sheet.
In the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar on medium speed until combined.
Bake at 350 for 12-15 minutes or until set.
1 cup vegetable oil.
Blend in flour 1 cup at a time.
Apart onto greased baking sheets.
Beat until well blended.
Combine shortening and sugars.
Beat in egg sour cream and vanilla.
In a large bowl cream together the butter and the sugars.
When mixed well add the chocolate chips and pecans.
12 ounces chocolate chips.
Gradually add the dry ingredients to the creamed mixture.
Use a 2 tablespoon cookie scoop to drop the cookies onto the cookie sheet.
Beat in eggs and then sour cream until the mixture is creamy and smooth.
Whip in sour cream.
In a large bowl cream butter and sugars until light and fluffy 5-7 minutes.
To put a healthier twist on it I substituted 1 cup of quick cooking oats for 1 cup of the flour and 12 cup Splenda for baking for 12 cup of the sugar.
Preheat oven to 350 degrees F.
Spoon onto a greased sheet pan.
Fold in the chocolate chips.
Add dry ingredients sour cream nuts and chocolate chips.
Stir in sour cream followed by salt soda baking powder and cornstarch.
Drop by teaspoonfuls onto ungreased cookies sheets and bake for 8-10 minutes or until just brown around the edges.
Beat in egg sour cream and vanilla.
Bake 10 minutes at 350 degrees.
Chocolate chips were not in the original recipe.
Bake at 375F for 12 to 15 minutes.
2 teaspoons baking soda.
Beat the mixture on medium speed until creamy.
Heat the oven to 375 degrees.
3 cups 525g semisweet chocolate chips or chopped dark chocolate.
Add flour baking powder baking soda and salt.
With the mixer on low speed alternatively add the dry ingredients with the sour cream.
12 cup 120g sour cream.
Combine dry ingredients in separate bowl and gradually add to the creamed mixture.
Set aside to cool slightly.
Add the chocolate mixture to the sour cream mixture and beat on low speed.
2 cups granulated sugar.
1 cup 120g coarsely chopped toasted walnuts.
Drop by rounded tablespoonfuls 2 in.
Combine flour soda and salt.
Scrape down the sides of the bowl then add the egg and blend well then add the vanilla.
Place them 2 apart.
Add in the egg vanilla sour cream salt and baking soda and continue mixing until smooth scraping the sides of the bowl as necessary.
Preheat oven to 375F 190C.
Add to creamed mixture blending well.
Add dry ingredients and mix well.
2 teaspoons baking soda.
Add the eggs one at a time beating well after each addition and add the vanilla and sour cream.
Melt the chocolate and butter in a small saucepan over low heat.
Gradually add to the creamed mixture.
Drop by teaspoonfuls of dough 2 inches apart on.
Some of the slices fell apart and I pushed them back together when placing them on the baking sheet.
Stir in chips and nuts.
I also added 14 cup more flour it seemed like it needed it.
Mix into shortening beat at low speed until just blended.