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Soft Chocolate Chip Cookies

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A generous helping of two types of chips -- semisweet and milk chocolate -- makes these soft, cakey cookies even more tempting than usual.

  • Prep:
  • Total Time:
  • Yield: Makes about 2 dozen

Source: Martha Stewart Living, August 2007

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon baking soda
  • 7 tablespoons unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 1/4 cup packed light-brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons sour cream
  • 3/4 cup semisweet chocolate chips
  • 3/4 cup milk-chocolate chips

Directions

  1. Preheat oven to 350 degrees. Whisk together flour, salt, and baking soda. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in egg and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with sour cream, and beat until just combined. Stir in chocolate chips by hand. Cover, and freeze for 10 minutes.

  2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. Flatten slightly. Bake until centers are set and cookies are pale golden brown, 12 to 14 minutes.

Reviews Add a comment

  • lsomppsia30
    3 OCT, 2013
    This is my go-to chocolate chip cookie recipe. I love the taste that the sour cream gives to the cookies- and these stay soft without feeling undercooked. I generally put in slightly less salt, and have made them substituting regular table salt without any issues.
    Reply
  • dixiechik44
    5 JUN, 2013
    They were very soft and stayed that way! You can make them healthier by making it with oats, whole wheat flour and ground flax seed (and a tiny bit of milk if it seems too dry) and also add 2 heaping tsp of brown sugar. They also don't make a 2 dozen, only about 15 or 16.
    Reply
  • Fred Souza
    28 MAY, 2012
    This recipe was not a favorite that will be repeated. True it is soft, but the baking soda or the salt or both, leave an unpleasant salty aftertaste. I followed the recipe exactly as written and the cookie came out like it was supposed to, but I didn't like the taste. The fact that half the cookies are still around after almost a week is testament to how bad they were.
    Reply
  • truth_sayer
    6 DEC, 2011
    What's unique about these is that they stay soft, never hardening into a brittle mess liike other choc-chip recipes do. After trying these just once, my friends and family now insist upon them. The "all-purpose flour" I used is the blend variety, i.e., some whole-wheat flour mixed in. Also used course sea-salt, which enhances the chocolate flavor nicely.
    Reply
  • Sandra7824
    14 JUL, 2011
    These were pretty good. A soft chocolate-chip cookie.
    Reply
  • Backpacker
    3 JUL, 2011
    Delicious with a great texture! I added a bit more salt than the recipe called for because I tasted the batter, of course, and it was a bit bland. I crushed 2 frozen chocolate bars instead of using chocolate chips, because I had none, and they turned out chocolatey and fantastic!
    Reply
  • AshEklund
    22 JUN, 2011
    The texture of these cookies was really nice, but they were somewhat lacking flavor-wise. I added an extra 1/4 C dark brown sugar and tsp of vanilla, and they were still a bit bland.
    Reply
  • LIVEYellow
    20 JUN, 2011
    Nice, easy recipe with great results! Only changes I made: used stevia instead of white sugar, non fat greek yogurt instead of sour cream, and threw in a large handful of craisons just because. Result? An excellent cookie with a nice "crumb" as they say. Have lots of ice cold milk on hand.
    Reply
  • torivz
    6 JUN, 2011
    Very tasty cookies!
    Reply
  • lstaal
    21 OCT, 2010
    After looking on the internet for the lat 3 weeks for a successful cookie recipe I think I finally found it! I loved these cookies - soft and cakey and smell soooo wonderful! The only problem that I ran into was the salt - I could taste it in the cookies, as if it didn't dissolve although I mixed all the ingredients very well. Why is coarse salt used and not regular salt? Isn't it more difficult to dissolve? Next time I will try using regular salt. Otherwise - a true success for my family!
    Reply