Soft Chocolate Chip Cookies
Martha Stewart Living, August 2007
- Prep Time 20 minutes
- Total Time 35 minutes
- Yield Makes about 2 dozen
- 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
- 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.
- 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.
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